Creating your own sourdough starter is easier than you think! It’s easy to overcomplicate making a sourdough starter—there are lots of different methods out there—but this is the recipe I’ve used for seven years, and it’s tried and true. Here’s everything you need to know to build a healthy, active starter from scratch.
What You’ll Need:
- 32-ounce clear glass jar with a separate lid (I use Weck jars: https://go.shopmy.us/p-28518368
- Kitchen scale
- Water
- All-purpose flour
- Whole wheat flour
- Whisk
- Tablespoon
- Rubber band
Day 1:
Weigh your jar without the lid so you can measure accurately each day. Add to the jar:
- 80 grams whole wheat flour
- 80 grams all-purpose flour
- 100 grams lukewarm water (about 80°F)
Mix everything together until well incorporated. Place a rubber band around the jar to mark the level of your starter—this way, you can follow the growth each day. Cover the jar with a lid or paper towel to avoid objects falling in, but don’t tighten it. Leave to rest for 24 hours in a warm place.
Day 2:
Remove and discard all but 70 grams of your starter (after discounting the weight of your jar). Then add:
- 50 grams whole wheat flour
- 50 grams all-purpose flour
- 100 grams lukewarm water (about 80°F)
Place a rubber band around the jar to mark the level so you can follow the growth. Cover the jar with a lid or paper, but don’t tighten it. Leave to rest for 24 hours in a warm place.
Days 3-4:
Same as Day 2. Remove and discard all but 70 grams of your starter (after discounting the weight of your jar). Then add:
- 50 grams whole wheat flour
- 50 grams all-purpose flour
- 100 grams lukewarm water (about 80°F)
Use a rubber band to mark the level of the starter so you can see the growth. Cover the jar with a lid, but don’t tighten it. Leave to rest for 24 hours in a warm place.
Day 5:
Remove and discard all but 70 grams of your starter (after discounting the weight of your jar). Then add:
- 50 grams whole wheat flour
- 50 grams all-purpose flour
- 95 grams lukewarm water (about 80°F)
Use a rubber band to mark the starter level. Cover the jar with the lid or paper, but don’t tighten it. Leave for 12 hours in a warm place.
Day 6:
Remove and discard all but 50 grams of your starter (after discounting the weight of your jar). Then add:
- 50 grams whole wheat flour
- 50 grams all-purpose flour
- 95 grams lukewarm water (about 80°F)
Use a rubber band to mark the level of your starter. Cover the jar with the lid or paper, but don’t tighten it. Leave for 12 hours in a warm place.
Day 7 – Daily Feeding:
From now on, this will be your daily feeding routine. Once your starter is active, perform this feeding once every 12 to 24 hours. The easiest choice is to feed it once a day (every 24 hours).
Remove and discard all but 40 grams of your starter (after discounting the weight of your jar). Then add:
- 70 grams whole wheat flour
- 70 grams all-purpose flour
- 130 grams lukewarm water (about 80°F)
Use a rubber band to mark the starter if you want. Cover the jar, but don’t tighten it. Repeat every 12 to 24 hours.
Pro Tip: If it’s easier, you can use 2 jars to manage your starter and discard. That way, you’re not limited to one jar and can keep things organized!
Your starter is ready to use when it doubles in size within 4-8 hours of feeding and has a pleasant, slightly tangy smell. Happy baking!
