How to Make a Sourdough Starter from Scratch

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients and flavor.

water

🥗Healthier: filtered water

💰Cheaper: tap water

Filtered water can improve fermentation.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey can provide additional nutrients for yeast.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals.

Combine 50 g organic all-purpose flour and 50 g filtered water in a jar.

Stir the mixture with a rubber spatula until uniformly wet, ensuring there are no dry patches.

Cover the jar with a piece of foil, leaving it snug but not airtight, to allow air in.

Let the mixture sit at room temperature for 2 days.

On day 3, check the starter for bubbles and activity; if it has risen, proceed to the next step.

Add another 50 g organic all-purpose flour and 50 g filtered water to the jar.

Stir the mixture together and cover it again with foil, letting it sit for another day.

On day 4, stir the starter to mix in any liquid that may have separated and pour out half of the starter to avoid overflow.

Add 50 g organic all-purpose flour and 50 g filtered water to the remaining starter, stir, and cover it again.

On day 5, check for signs of activity; if one starter is lagging, consider adding whole wheat flour to revive it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary