Sourdough Starter Recipe

Ingredients

• 3/4 cup (100g) white bread flour (per feeding) (Total: ~800g (6 cups) over 8 days ((see note 1))
• 1/2 cup (100g water (per feeding) ((see note 2))

Instructions

1. 1

   --- Day One ---

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   In a clean jar, combine ¾ cup (100g) white bread flour and ½ cup (100g) water. Stir until fully mixed.

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   Mark the mixture’s level on the jar using a rubber band, tape, or marker. This will help you track the rise over time.

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   Cover the jar loosely with a lid or cloth and leave it at room temperature (around 75-80°F or 24-27°C) for 24 hours.

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   --- Day Two ---

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   What to Expect: After 24 hours, the mixture should have risen 1 ½ to 2 times its original size.

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   Small bubbles may form, and it will have a faint sour smell, signaling fermentation.

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   What to Do: Stir the mixture well and discard about half (roughly 100g) of the starter.

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   Add ¾ cup (100g) white bread flour and ½ cup (100g) water to the remaining mixture. Stir until fully combined.

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    Mark the new level of the mixture.

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    Cover the jar loosely again and leave it at room temperature (75-80°F or 24-27°C) for another 24 hours.

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    --- Day Three ---

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    What to Expect: The starter should rise and fall, leaving marks on the jar.

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    Small bubbles and a slightly sour smell are normal.

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    A thin layer of brownish liquid (hooch) may form on top, which indicates hunger.

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    What to Do: Stir the mixture well and discard about half (roughly 100g) of the starter.

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    Add ¾ cup (100g) white bread flour and ½ cup (100g) water to the remaining mixture. Stir until fully combined.

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    Mark the new level of the mixture.

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    Cover the jar loosely again and leave it at room temperature for another 24 hours.

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    --- Day Four - Six ---

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    What to Expect: The starter may appear watery and flat but don’t lose hope!

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    The aroma may change to a cheesy or yogurt-like scent.

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    Hooch may form on the surface—pour it off to prevent excess moisture.

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    What to Do (each day): Discard about half (100g) of the starter.

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    Add ¾ cup (100g) white bread flour and ½ cup (100g) water. Stir until fully mixed and mark the new level.

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    Cover the jar loosely and leave it at room temperature.

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    --- Day Seven ---

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    What to Expect: Stronger activity—after feeding, the starter should rise significantly within a few hours and then fall back down.

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    The texture should feel airy and light with visible bubbles.

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    What to Do: Discard about half (100g) of the starter.

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    Add ¾ cup (100g) white bread flour and ½ cup (100g) water.

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    Stir until fully mixed and mark the new level.

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    Cover the jar loosely and leave it at room temperature.

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    --- Day Eight onwards ---

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    What to Expect: A mature starter will double or triple in size within 6-8 hours of feeding.

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    The texture will be light, airy, and spongy with visible bubbles. It will have a tangy aroma.

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    What to Do:

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    Check the Rise:. When your starter is ready, it should rise and get puffy, roughly doubling in size within 4-6 hours. After about 12 hours, it should start to fall back down. It should smell sour but pleasant. This is a good sign that it’s ready to bake.

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    Float Test (Optional): To test the readiness of your starter, you can do the float test. Simply drop a spoonful of the starter into a glass of water.Your starter should float for at least a few seconds, ideally 10-15 seconds.If it sinks quickly, it might need more time or another feeding. If it floats steadily, it's ready to use for baking.

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    All Set for Baking? If your starter passes the float test and has a nice rise, it's ready to bake! Give it a go with my super easy Sourdough Sandwich Bread recipe.

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    If your starter isn’t ready by day 8, keep feeding it as you have been. It might take a little longer depending on things like the flour you use and the temperature in your kitchen.