This guide helps you create a natural sourdough starter – a living culture that leavens bread and adds flavor. It takes time and consistency, but the results are worth it!
What You'll Need:
Filtered or boiled (then cooled) room temperature water
Whole wheat flour (stone ground is best to start)
Unbleached white flour (high protein – look for 12.7% protein or labeled "bread flour")
3 clean containers with lids that allow air flow
Important Notes:
Avoid soap, bleach, and other cleaning products on anything you use for the starter. These can harm the beneficial bacteria.
Room temperature is ideal (68-85°F / 20-30°C).
Be patient! It may take several weeks to develop a strong starter. The flavor will continue to improve over time. Trust your senses – smell and observe your starter regularly.
Day 1 Instructions
In container 1, mix together 150g whole wheat flour and 150g water.
Stir well.
Cover loosely (or with breathable material).
Let sit at room temperature.
(Optional: Add 50g plain yogurt for a quicker start.)
Day 2 Instructions
In container 2, combine 100g of the starter from container 1 with 100g whole wheat flour and 100g water.
Stir well.
Discard any remaining starter in container 1.
Day 3 Instructions
In container 3, combine 100g of the starter from container 2 with 100g whole wheat flour and 100g water.
Stir well.
Discard any remaining starter in container 2.
Day 4 Instructions
In container 1, combine 100g of the starter from container 3 with 100g whole wheat flour and 100g water.
Stir well.
Discard any remaining starter in container 3.
Day 5 Instructions
In container 2, mix 50g of the starter with 50g whole wheat flour, 50g unbleached white flour, and 100g water.
This is called a "2:1 feed" (twice as much flour/water as starter).
Moving Forward:
Your starter may now be ready to use for making levain (a pre-ferment).
To keep your starter healthy, continue feeding it once or twice daily using the 2:1 ratio.
Daily feedings are best.
You can store it in the refrigerator for longer periods, but you'll need to feed it several times to reactivate it before baking.