Homemade Sourdough Starter
This simple starter recipe uses just flour and water to grow your own wild yeast. Whether you’re measuring in grams or cups, this method gives you a strong, bubbly sourdough culture in about 7 to 14 days—no commercial yeast required.
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Equipment
- glass quart jars, cheesecloth, food scale
Ingredients
- 25 grams whole wheat or rye flour 3 Tbsp
- 25 grams room temperature water 2 Tbsp
Instructions
Day One
- In a clean glass jar, combine 25g flour and 25g water (or ¼ cup flour and 2 tablespoon water).
- Stir well until smooth.
- Cover loosely and let sit at room temperature for 24 hours.
Day Two
- Discard half the mixture (about 25g or 1½ tbsp).
- Add 25g flour + 25g water (or ¼ cup flour + 2 tablespoon water).
- Stir and cover loosely. Let sit at room temp.
Days 3-7+
- Continue feeding once or twice daily:
- Discard all but 25g starter (or 1½ tbsp).
- Add 25g flour + 25g water (or ¼ cup + 2 tbsp).
- Switch to white or bread flour after Day 3 if you prefer a milder flavor.
- Wait for consistent bubbling, rise, and a pleasant smell.
How to Know It's Ready
- Starter doubles in size within 4–6 hours of feeding
- Bubbly on the surface and throughout
- Smells tangy and slightly sweet (not sharp or rotten)
- Passes the float test: a spoonful floats in water
Notes
Tips Without a Scale
- Aim for a thick pancake batter consistency
- Use the same jar and a rubber band to track rise
- Adjust flour or water slightly as needed. This doesn’t need to be exact!
- Consistency and warmth help. Keep it around 70–75°F for best results
