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What a Starter Actually Is
A sourdough starter is a live culture of wild yeast and lactic acid bacteria. You feed it flour and water, and it ferments. That gas is what leavens your bread without any commercial yeast at all.


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50 Grams

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Day 1: Mix and Wait
Combine 50g whole wheat flour and 50g room-temperature water in a clean jar.
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Day 1: Mix and Wait
Combine 50g whole wheat flour and 50g room-temperature water in a clean jar. Stir well, cover loosely, and leave at room temperature (around 21 to 24 C).


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Days 2 to 4: Discard and Feed
Each day, discard all but 50g of starter, then add 50g flour and 50g water.
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Days 2 to 4: Discard and Feed
Each day, discard all but 50g of starter, then add 50g flour and 50g water. Stir vigorously to incorporate air. You may see some bubbles by day 3.


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Days 5 to 7: Watch for Activity
Your starter is ready when it reliably doubles in size within 4 to 8 hours of
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Days 5 to 7: Watch for Activity
Your starter is ready when it reliably doubles in size within 4 to 8 hours of feeding, smells pleasantly sour or fruity, and has a domed top before it collapses.


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The Float Test
Drop a small spoonful into a glass of water.
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The Float Test
Drop a small spoonful into a glass of water. If it floats, it has enough gas and is ready to bake with. A starter that sinks needs more time or more feedings.


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Long-Term Storage
Once active, keep your starter in the fridge and feed it once a week. Pull it out the night before baking, feed it, and let it peak at room temperature before using. Whole wheat or rye flour accelerates activity in sluggish starters.


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The starter does not care about your schedule. Build the habit of feeding it and it will reward you every single bake.