Start Your KS LLC in Minutes

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1. ObservedJul 11, 2026Conversation1 turnsPlacementAfter turn 01 turns · After turn 0Replay chat
   Observed conversationJul 11, 2026 · interface recreation

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   I want to start making sourdough bread. What do I need to create my own starter from scratch?

   Making a sourdough starter from scratch is surprisingly simple. You only need two ingredients and a little patience.

   What you need

   Ingredients:

   • Unbleached flour (bread flour or all-purpose flour both work)
   • Whole wheat or whole rye flour (helps get the starter going faster, especially in the first few days)
   • Filtered or dechlorinated water (room temperature)

   Equipment:

   • A clean glass jar (1-quart/1-liter size is ideal)
   • A kitchen scale (strongly recommended for consistent results)
   • A spoon or spatula
   • A loose-fitting lid or a cloth secured with a rubber band (don't seal it airtight)

   Simple starter recipe

   Day 1

   • Mix:
     • 50 g whole wheat or rye flour
     • 50 g water
   • Stir until no dry flour remains.
   • Cover loosely and leave at room temperature (70–75°F or 21–24°C) for 24 hours.

   Day 2

   • You may or may not see bubbles.
   • Discard about half.
   • Feed with:
     • 50 g flour (you can use half whole wheat and half bread flour)
     • 50 g water
   • Mix well and let sit another 24 hours.

   Days 3–6 (or longer)

   • Every 24 hours:
     • Discard all but about 50 g of starter.
     • Feed with:
       • 50 g flour
       • 50 g water
   • Once it becomes very active, you can switch to feeding every 12 hours if it peaks and falls quickly.

   How to know it's ready

   A healthy starter will:

   • Double in volume within about 4–8 hours after feeding.
   • Be full of bubbles throughout.
   • Smell pleasantly tangy or slightly fruity (not rotten).
   • Float in water sometimes, though the "float test" isn't a reliable indicator by itself.

   Most starters are ready to bake with in 7–14 days, though some take a little longer depending on temperature and the flour used.

   Tips for success

   • Keep it somewhere warm but not hot (around 75°F/24°C is ideal).
   • A kitchen scale makes feeding much easier than measuring by volume.
   • If you see a dark liquid ("hooch"), it's just hungry—pour it off or stir it in before feeding.
   • Orange, pink, or fuzzy mold means you should discard the starter and begin again.

   Nice-to-have tools

   Not essential, but helpful:

   • A straight-sided jar to easily see how much it has risen.
   • A rubber band around the jar to mark the starter's level after each feeding.
   • A Danish dough whisk or silicone spatula for easy mixing.

   With just flour, water, and regular feedings, you'll have a living starter that can last for years if you maintain it consistently.

   

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