Sourdough starter: how to begin and keep it
A sourdough starter is a flour-and-water mix that ferments on its own thanks to wild yeasts and bacteria. It looks scary, but the routine is simple.
Starting from scratch
Mix 100 g flour and 50 g water (50% hydration) and leave at 24–26°C. Each day, for about a week, keep part of it and «feed» it with new flour and water.
What feeding means
Feeding means giving the starter food: take part of it and add equal weight of flour and half weight of water. It's the gesture that keeps it alive.
100 g starter + 100 g flour + 50 g water
When it's ready
- Doubles in 3–4 hours after feeding.
- Sour but pleasant smell, not like solvent.
- Floats if you drop a small piece in water.
Frequently asked questions
How long does it take to make a starter?
About a week of daily feedings for it to become stable and active.
How often do you feed it?
Daily if kept at room temperature, once a week if stored in the fridge.
How do I know it's in shape?
It doubles in 3–4 hours, smells sour but pleasant and a small piece floats in water.
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