Make Your Own Sourdough Starter

From Scratch!

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Day 1

Mix ⅔ cups (85 grams) of flour in a non-reactive container (such as glass) with ⅓ cup (80ml) of warm water. Stir well.

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Day 1

Cover the container with a clean linen cloth, allowing it to 'breathe'. Do not use plastic or a tight fitting lid. Place the starter in a warm spot on your counter.

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Day 2

After 24 hours, feed the starter with another ⅔ cup of flour and ⅓ cup of water Mix vigorously with a clean spoon, replace the cloth.

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Day 2

On Day 2 The sourdough starter should be fairly gloopy and may start to appear gluey. Make sure it is kept in a warm location to encourage growth! The warmer it is, the faster it grows!

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Day 3

At this point you should start seeing noticeable bubbles trying to break the surface of the sourdough starter.

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Day 3

Feed the starter again with ⅔ cups of flour and ⅓ cup of water. Scrape down the sides of the container, and replace the cloth.

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Day 4

On Day 4, your starter should have visible signs of yeast activity. This includes frothy bubbles, the starter growing in volume, and a yeasty smell. 

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Day 4

Feed the starter one more time with ⅔ cups of flour and a splash of water to maintain the gloopy consistency.

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Day 5

Your starter should be easily doubling in size after feeding, and if it is, is ready to be used in baking!

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Day 5

Any leftover starter can be refrigerated, or continued to be fed to increase it's mass again. 

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