Sourdough Starter
A living culture of wild yeast and bacteria that creates the foundation for exceptional sourdough bread.
Initial Creation (7-10 days)
Day 1
- 50g whole wheat flour
- 50ml room temperature water Mix in clean jar, cover loosely, leave at room temperature.
Days 2-7
- Discard half of starter
- Add 50g flour (can switch to bread flour after day 3)
- Add 50ml water
- Mix well, cover loosely
Daily Feeding Schedule
Once established:
- Morning: Discard half, add equal weights flour and water
- Starter should double in 4-8 hours when ready to use
Maintenance
Active baking (daily feeding)
Keep at room temperature, feed daily with 1:1:1 ratio (starter:flour:water by weight).
Refrigerated storage
Feed weekly, store covered in refrigerator. Bring to room temperature and feed 2-3 times before using.
Long-term storage
Dehydrate starter on parchment, store dried flakes in airtight container indefinitely.
Health indicators
- Healthy: Doubles in size, pleasant yeasty-tangy aroma, passes float test
- Needs attention: Hooch (dark liquid) on top, sluggish rising, overly sour smell
Troubleshooting
- Mold (fuzzy growth): Discard and start over
- Slow activity: Try different flour, check water quality, ensure consistent temperature
- Too sour: Feed more frequently, use less mature starter in recipes
The starter improves with age - a well-maintained starter develops complex flavors over months and years.
