Creating Your Sourdough Starter

Cultivating a sourdough starter from scratch is a process that requires patience and consistency. Here’s how to start your journey:

Day 1

• Ingredients: Mix 50 grams of water with 50 grams of flour (half whole wheat or rye for best results) in a jar. Stir until no dry flour remains.
• Storage: Cover loosely and place in a warm area of your kitchen.

Day 2 to 5

• Feeding: Each day, discard half the starter and feed the remaining with 50 grams of water and 50 grams of flour.
• Observations: You should start seeing bubbles and a varying smell as the bacteria stabilize.

Monitoring Progress

Consistency in feeding and warm environments are the keys to developing vigorous yeast and bacterial colony. Be patient; full maturity can take 7-14 days.