How to make a Sourdough Starter

How to Make a Sourdough Starter: A Beginner’s Guide

Sourdough is more than just bread; it's a living, breathing thing. Our bakers at Flour Water Salt spend their early mornings working hard to bring you bread every week. But you too can make some in your spare time, if you have the patience!

At the heart of every loaf is the sourdough starter — a natural, fermented culture of flour and water that gives your bread its signature rise and tangy flavour. Unlike store-bought yeast, sourdough relies on the wild yeasts and bacteria that are naturally present in the air, on the flour, and even in your kitchen. With a little patience and a few simple ingredients, you can cultivate your own starter and create a magical, homemade sourdough loaf.

Let’s break it down:

What Is a Sourdough Starter?

A sourdough starter is essentially a pet that lives in a jar on your counter. It’s made from just two ingredients — flour and water — and over time, it ferments, growing wild yeasts and lactic acid bacteria. These microscopic helpers make your dough rise and give it that classic sourdough flavour. The best part? You don’t need any commercial yeast to make it work!

Is It Hard to Make a Sourdough Starter?

The short answer: No, it’s not difficult! Making a sourdough starter is surprisingly simple and mostly hands-off. Here's what you'll do:

1. Mix flour and water in a jar.
2. Feed it daily with fresh flour and water.
3. Wait for it to bubble and grow!

Yes, that’s really it! The process requires very little active time, but you’ll need to be consistent with feeding your starter each day. The hard part is the waiting (but it's so worth it!).

Top Tips for Success

• Keep it warm. Wild yeasts thrive in warmth, so try to keep your starter in a spot that stays between 70-75°F (21-24°C).
• Be patient. Fermentation is a slow process, so if your starter isn’t bubbling up right away, don’t worry. Give it time, and it will get there.
• Consistency is key. Try to feed your starter at the same time each day and keep an eye on its progress.

How Long Does It Take to Make a Sourdough Starter?

Patience is key when making a sourdough starter. The process takes about 7 days (give or take a day), and it involves feeding your starter daily with fresh flour and water. Here’s how it works:

1. Day 1-2: Start by mixing equal parts whole wheat flour and water. Whole wheat flour is great for kickstarting fermentation because it’s rich in nutrients.
2. Day 3-7: After the first couple of days, you’ll begin “feeding” your starter with all-purpose or bread flour to encourage the growth of wild yeasts and bacteria.

It may take a little longer depending on your kitchen’s temperature and environment, but by Day 7 (or sooner), your starter should be bubbly, active, and ready to use!

How Do I Know When My Starter Is Ready?

Your sourdough starter is ready to use when it has doubled in size within 4-6 hours of feeding and has visible bubbles throughout the culture. When you stir it, it should feel light and airy. A good test is the "float test" — take a small spoonful of starter and drop it in a glass of water. If it floats, it’s time to bake!

Once you’ve got your starter ready, you’re all set to make your first loaf of homemade sourdough. The world of sourdough baking is truly magical, and creating your own starter is the first step on an exciting, delicious journey.

You Will Need:

Supplies

• 3/4 Large jar 
• Digital Scale
• Small rubber spatula

Ingredients

To create the sourdough starter on Day 1:

• 60 g Wholewheat Flour
• 60 g Water

To feed the sourdough starter each day (Days 3-7):

• 60 g Unbleached all purpose or bread flour
• 60 g Water

Here is a link to one of my favourite in depth BBC GOOD FOOD recipe to follow!

https://www.bbcgoodfood.com/recipes/sourdough-starter