How to make a Sourdough Starter from Scratch [Complete Starter Guide]

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.

Open a new jar and place it on a digital scale, zero it out.

Add 100 g of room temperature water to the jar.

Stir the mixture together until combined.

Scrape down the sides of the jar.

Place a rubber band at the level of the starter to track its rise.

Leave the jar loosely covered in a room between 72 and 80°F for 24 hours.

On day two, check the starter; if not much has changed, wait another 24 hours.

On day three, check for bubbles indicating fermentation; discard half of the starter, leaving about 100 g (5-6 tablespoons) in the jar.

Add 100 g of unbleached all-purpose flour and 100 g of room temperature water to the remaining starter.

Stir the mixture together and scrape down the sides of the jar.

Replace the rubber band and loosely cover the jar, then wait another 24 hours.

On day four, if the starter has doubled in size, repeat the process of discarding down to 5-6 tablespoons.

Add 100 g of unbleached all-purpose flour and 100 g of room temperature water to the jar.

Stir the mixture, scrape down the sides, and wipe the top of the jar to keep it clean.

Replace the rubber band and loosely cover the jar, then wait another 24 hours.

On day five, if the starter has not grown much, continue the same process; discard down to 5-6 tablespoons, add 100 g of unbleached all-purpose flour and 100 g of room temperature water, stir, scrape down the sides, and wipe the jar.

On day six, check the starter; if it has more than doubled in size, it is ready to use for making bread.

Cooking Techniques

Equipment Needed

Spice Level: