How to Make an Easy and Simple Sourdough Starter at Home

Day 1: The Beginning

1. Mix the Ingredients: In a clean glass jar, combine 100gr of bread flour (we use Eureka Mills bread flour) with 100gr cup of filtered luke warm water. Stir until fully combined, ensuring there are no dry flour pockets. It should have a paste-like consistency.  
2. Cover and Rest: Cover the jar loosely with your cheese cloth or napkin and rubber band. This allows the mixture to breathe and wild yeast to enter. Let it sit at room temperature for 24 hours.

Day 2: The First Feeding

1. Check for Activity: You might not see much change, but that’s okay.  Keep 20gr of the starter aside and discard the rest.  Measure 100gr of bread flour and 100gr of filtered, luke warm water.  Stir thoroughly.  Add the starter and mix well.
2. Cover and Rest: Cover loosely again and let it sit at room temperature for another 24 hours.

Days 3-5: Building Strength

1. Repeat Feedings: Each day, measure out 20gr of your starter and mix 100gr bread flour with 100gr filtered, luke warm water and mix.  Add your 20gr starter and mix well. You should start to notice bubbles and a tangy smell, indicating fermentation.
2. Monitor and Adjust: Depending on the temperature and humidity, your starter might need more or fewer feedings. If it doubles in size within 4-6 hours after feeding, it’s becoming active.

Day 6-7: Ready to Use

1. Final Test: By the end of the week, your sourdough starter should be bubbly and have a pleasant sour aroma. To test its readiness, drop a small spoonful of the starter into a glass of water. If it floats, it’s ready to use.
2. Maintaining the Starter:  Refer to our post on how to feed your sourdough starter here.