The 7-Day Sourdough Starter Guide
What You Need
- Flour: Whole Wheat or Rye flour works best for the first day to “jumpstart” the process. After that, All-Purpose or Bread flour is fine.
- Water: Filtered water is best (chlorine in tap water can sometimes slow down the yeast).
- Container: A clean glass jar with a loose-fitting lid.
Daily Schedule
Day 1: The Beginning
- Mix: 50g flour + 50g warm water in your jar.
- Wait: Stir until no dry flour remains. Cover loosely and let it sit in a warm spot (70-75°F / 21-24°C) for 24 hours.
Day 2: Check-in
- Action: You might see a few bubbles or nothing at all. That’s okay.
- Feeding: Discard half of the mixture. Add 50g flour + 50g warm water. Stir well, cover, and wait 24 hours.
Day 3: The Activity Starts
- Action: You should see some bubbles and smell a faint sour/vinegary aroma.
- Feeding: Discard all but 50g of the starter. Add 50g flour + 50g warm water. Stir and wait 24 hours.
Day 4, 5, & 6: Strengthening
- Action: The starter should be bubbling more consistently now.
- Feeding: Repeat the Day 3 process (Discard all but 50g, then add 50g flour + 50g water).
- Note: You might notice it rising and falling in the jar.
Day 7: Ready to Bake!
- Check: Your starter should now double in size within 4–6 hours of feeding. It should smell pleasantly sour and yeasty, not foul.
The “Float Test” (How to know it’s ready)
To see if your starter is ready to bake bread:
- Take a small spoonful of your active starter (4 hours after feeding).
- Drop it into a glass of water.
- If it floats, it is full of carbon dioxide and ready to bake!
- If it sinks, it needs more time or another feeding.
Maintenance Tips
- On the counter: If you bake every day, feed it daily.
- In the fridge: If you bake once a week, keep it in the fridge. Feed it once a week (discard and add fresh flour/water) to keep it alive.
- The “Hooch”: If a dark liquid forms on top, don’t worry! It’s just “hooch”—a sign your starter is hungry. Pour it off and feed it immediately.
