How to Make Your Own Sourdough Starter at Home
Why Choose Sourdough?
Sourdough starter—the natural leavening agent used for bread, pastries, and more—offers superior flavor, texture, and health benefits compared to commercial yeast. Though it takes about a week to mature, the reward is well worth the patience.
What You’ll Need
- A large glass jar or bowl
- A kitchen scale
- Filtered (chlorine-free) water
- Whole-grain flour (plus white flour if you want faster activity)
- A spatula for mixing
Step-by-Step Guide
Day 1: Create the Base
Mix 100 g whole-grain flour with 100 g filtered water in your jar. Stir until a smooth, thick batter forms. Cover loosely (lid askew or a breathable cloth) and let rest at 21–24 °C for 24 hours.
Day 2–4: Feed Daily
Each day, discard half of the starter. Then add 100 g flour + 100 g water, stir thoroughly, cover, and let rise another 24 hours. You should see small bubbles and detect a mild sour aroma—signs your culture is waking up.
Day 5–7: Increase Feedings
By day 5 your starter should be bubbly. Switch to twice-daily feedings (every 12 hours): discard half, then feed 100 g flour + 100 g water. The starter will become more vigorous, doubling in size within a few hours.
Readiness Test
Drop a spoonful of starter into a glass of water—if it floats, it’s ready to bake with. If not, continue the twice-daily feedings until it does.
Maintaining Your Starter
Refrigeration: Store in the fridge and feed once a week. Before baking, bring to room temperature and refresh with two or three feedings.
Freezing: Portion into an airtight jar and freeze for up to a year. Thaw slowly in the fridge, then refresh.
Drying: Spread a thin layer on parchment, let dry completely, break into flakes, and store in a sealed bag.
Recipes to Try
- Basic Sourdough Bread
- Whole-Grain Sourdough Loaf with Potato
- Soft Sourdough Flatbreads (Lepinje)
- Classic English Muffins
- Sourdough Seeded Sandwich Bread
Final Tips
- Use equal weights of flour and water for each feeding.
- Keep the temperature consistent—around 22 °C is ideal.
- Be patient: a mature, bubbly starter takes 7–10 days.
With time and care, your homemade sourdough starter becomes a powerful, flavorful foundation for all your baking adventures. Have you tried making one yet?