Creating a Sourdough Starter: A Day-by-Day

Day 1: The Beginning

Ingredients:

• 1/2 cup of high-quality, unbleached all-purpose flour

• 1/2 cup of lukewarm, chlorine-free water

1. Mixing:

Combine flour and water in a glass or plastic container. Stir until you achieve a thick, paste-like consistency. Cover loosely with a cloth.

Day 2: First Feeding

Ingredients:

• 1/2 cup of the mixture from Day 1

• 1/2 cup of high-quality, unbleached all-purpose flour

• 1/2 cup of lukewarm, chlorine-free water

1. Discard & Feed:

Discard half of the mixture from Day 1. Add equal parts fresh flour and water to the remaining mixture. Stir well and cover loosely.

Day 3: Observing Bubbles

Ingredients:

• 1/2 cup of the mixture from Day 2

• 1/2 cup of high-quality, unbleached all-purpose flour

• 1/2 cup of lukewarm, chlorine-free water

1. Check for Bubbles:

Observe for small bubbles forming in the mixture. If present, this is a sign of yeast activity. Discard and feed as on Day 2.

Day 4: Building Strength

Ingredients:

• 1/2 cup of the mixture from Day 3

• 1/2 cup of high-quality, unbleached all-purpose flour

• 1/2 cup of lukewarm, chlorine-free water

1. Enhancing Consistency:

Continue discarding and feeding, strengthening your starter. Look for increased bubble formation and a slightly tangy aroma.

Day 5: Maturing the Starter

Ingredients:

• 1/2 cup of the mixture from Day 4

• 1/2 cup of high-quality, unbleached all-purpose flour

• 1/2 cup of lukewarm, chlorine-free water

1. Heightened Activity:

By now, your starter should exhibit more activity. It might double in size after feeding. Continue the discard and feed routine.

Day 6: Consistency is Key

Ingredients:

• 1/2 cup of the mixture from Day 5

• 1/2 cup of high-quality, unbleached all-purpose flour

• 1/2 cup of lukewarm, chlorine-free water

1. Establishing Routine:

The starter is developing a more predictable rise and fall pattern. Stick to the discard and feed routine as you notice its consistency improving.

Day 7: Ready for Baking

Ingredients:

• 1/2 cup of the mixture from Day 6

• 1/2 cup of high-quality, unbleached all-purpose flour

• 1/2 cup of lukewarm, chlorine-free water

To encourage activation, you may feed your starter twice a day, especially in the beginning.

1. Testing Readiness:

Your starter is likely ready for baking when it reliably doubles in size within 4–6 hours of feeding. It should have a pleasant tangy aroma. Continue with the discard and feed routine, or transition to your first sourdough recipe.

Congratulations! You’ve successfully cultivated a vibrant sourdough starter ready to bring your baking creations to life. Enjoy the journey!