How to Create Your Own Sourdough Starter
in Under a Week
With the following step-by-step guide, you can cultivate your own sourdough starter in just seven days. This homemade starter becomes the backbone of delicious sourdough bread. Typically, you’ll see clear signs of fermentation within 5 to 7 days, though it may occasionally take up to two weeks or more. Keep in mind that young starters may not deliver perfect results right away. Bread made with an immature starter often has a slightly underdeveloped rise, noticeable in the crumb as irregular air pockets with large, tunnel-like holes surrounded by smaller ones.
Developing a robust starter requires time and patience. As the yeast and bacteria settle into balance, the starter will grow stronger. Pay close attention to the starter’s bubbles and scent. A well-balanced starter may smell tangy, fruity, or like yogurt, while a smell resembling acetone or alcohol could indicate an issue. Don’t worry—support is available if you encounter challenges, and we’ll soon share more detailed guidance on starter maintenance. For now, stick with it—success is just a few steps away!
Tools:
- Clean jar (glass works best) with a loose-fitting lid
- Stirring utensil: a spoon, spatula, or chopstick
- Kitchen scale
- Optional: A digital thermometer to monitor temperatures
Ingredients:
- Whole grain rye flour
- Organic wheat flour
- Water
Important: Always use high-quality flour with no additives or chemical agents.
Day 1
Begin by placing a clean jar on a kitchen scale and taring it to zero. Measure out 100g of whole grain rye flour and 125g of water. Mix thoroughly until no dry bits remain. If your kitchen is particularly cold, use water warmed to 26°C before combining.
Cover the jar loosely and place it in a warm spot, ideally between 26°C and 29°C. If this range is hard to maintain, especially in colder months, choose the warmest spot in your home that is free from direct sunlight and drafts.
Day 2
Scoop out 75g of the starter mixture from Day 1 into a fresh jar and discard the rest*. Add 50g of rye flour, 50g of organic wheat flour, and 115g of water. Stir until smooth, then store the jar in the same warm spot for 24 hours.
Day 3
Repeat the process from Day 2: discard all but 75g of the starter, add fresh flour and water in the same quantities, and stir well.
Day 4
On Day 4, you’ll start feeding the starter twice daily:
- Morning: Transfer 75g of starter into a clean jar, discarding the remainder. Add 50g of rye flour, 50g of wheat flour, and 115g of water. Mix and store in a warm spot for 12 hours.
- Evening: Repeat the morning process. Let the mixture rest overnight.
Days 5 and 6
Continue the twice-daily feeding schedule established on Day 4. Feed every 12 hours, discarding and replenishing as described.
Days 7 and Beyond
On the seventh day, discard all but 20g of the starter. To the remaining 20g, add 30g of rye flour, 70g of wheat flour, and 100g of water. If you plan to bake frequently, feed the starter twice daily at room temperature.
For occasional bakers, it’s more practical to store the starter in the refrigerator—but only after it has matured for at least one month. Refrigerating a young starter can hinder its development.
Storing and Maintaining a Mature Starter
To store your starter in the fridge, follow these steps:
- Feed it as usual and allow it to rise by about 50% at room temperature (18-21°C).
- Transfer the jar to the refrigerator, where it can be kept for up to a week without feeding.
When preparing to bake, remove the starter from the fridge at least 24 hours in advance. Feed it once or twice to strengthen it, ensuring it peaks before use. Adjust the feeding ratio based on the amount needed for your recipe. For example, if your recipe requires 80g of starter and you want 20g left to maintain, feed 20g of starter with 40g each of flour and water (a 1:2:2 ratio). Let it rise until doubled, which can take 8 hours or longer depending on the room temperature.d
Tips for Feeding and Using Your Starter
- The feeding ratio (e.g., 1:1:1 or 1:2:2) impacts how long the starter takes to rise. Higher flour and water ratios require more time.
- Keep your starter healthy by feeding it regularly and maintaining it in a clean environment.
If anything remains unclear, feel free to reach out! We’re here to help you succeed in growing a strong and healthy starter.
*Note: Discard the excess mixture in the trash or compost, as it isn’t yet suitable for discard recipes due to an imbalance of bacteria.
– Stephania