Sourdough Starter
A living culture you can keep alive with a jar, flour, and routine.
Timing: 10 mins
Sourdough Starter
A living culture you can keep alive with a jar, flour, and routine.
Timing: 10 mins
Key move
Use whole wheat early for faster microbial activity, then switch to all-purpose for a calmer, more predictable starter.
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The Setup
- Cutting Board
- Chef's Knife
- Mixing Bowls
The Mise en Place
3Your prep station before cooking begins
The Pantry (0/2)
Other (0/1)
It's just watery paste, no bubbles after Day 3.
Ah, it's a bit sluggish, is it? That usually means the little guys need a warmer home or a bit more encouragement. Make sure your kitchen is cozy, around 70-80°F (21-27°C). Sometim…
It smells like nail polish or vinegar after Day 4.
That sharp smell means your starter is hungry and working overtime!
Chef's Notes
If your kitchen is cold, put the jar in the oven with the light on (oven OFF) for gentle warmth.
If it smells like nail polish remover, it’s starving—feed and reduce discard amount for a day.
Refrigerated starter: feed once weekly; bring to room temp and feed 1–2 times before baking.
The Method
MIX
Day 1: In a clean jar, mix 60g whole wheat flour (½ cups) with 60ml water (¼ cups). Cover loosely and leave at room temperature.
Mixture looks like thick pancake batter and is not sealed airtight.
FEED
Days 2-3: Discard half. Add 60g whole wheat flour (½ cups) + 60ml water (¼ cups). Stir, cover loosely, rest 24 hours.
You may see small bubbles and a faint tang; that counts.
FEED
Days 4-7: Switch to all-purpose flour (½ cups). Discard all but ~2 tbsp. Add 60g flour + 60ml water (¼ cups) daily. If it rises and falls within 8-12 hours, you're close.
Starter doubles in volume and then starts to recede; smell is pleasantly tangy, not rotten.
MAINTAIN
After it reliably doubles: feed daily at room temp, or refrigerate and feed weekly. Use after a feed when it's at peak rise.
Peak starter looks domed, bubbly, and airy; it feels lighter when stirred.
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