Day-by-Day Instructions

Day 1

In a clean, non-reactive container, combine 1 cup (113 grams) whole wheat or rye flour with ½ cup (113 grams) water. Mix thoroughly.

Cover the container loosely with cheesecloth and a rubber band, or use a jar with a lid that allows some air circulation without allowing the starter to dry out.

Leave the starter at room temperature, ideally around 70°F or warmer, for 24 hours.

Days 2 and 3

Discard approximately half of the starter, leaving about ½ cup (113 grams) in the container. The discard can be saved for another recipe or composted.

Add 1 cup (113 grams) all-purpose flour and ½ cup (113 grams) water to the remaining starter.

Mix thoroughly, cover, and leave at room temperature for 24 hours.

Repeat this feeding once each day on Days 2 and 3.

Day 4

Your starter should begin showing bubbles and signs of activity. At this point, begin feeding it every 12 hours.

Measure out ½ cup (113 grams) of starter and discard the remainder.

Add 1 cup (113 grams) all-purpose flour and ½ cup (113 grams) water. Mix thoroughly, cover, and let rest at room temperature for 12 hours.

Repeat the feeding every 12 hours.

Day 5 and Beyond

Continue feeding the starter every 12 hours using a 1:1:1 ratio by weight: ½ cup (113 grams) starter, 1 cup (113 grams) flour, and ½ cup (113 grams) water.

Your starter is ready to use when it is bubbly, has a pleasant tangy or slightly fruity aroma, and reliably doubles in volume after feeding.

If the starter has not yet doubled or is not showing plenty of bubbles, continue discarding and feeding every 12 hours. It may take a full week or longer for a new starter to become reliably active.

How to Store Sourdough Starter

Once your starter is active and reliably doubles in volume after feeding, you can store it in the refrigerator.

Keep the starter covered and feed it about once a week, even if you are not currently baking.

When you're ready to bake, remove the starter from the refrigerator and feed it with fresh flour and water.

Let it sit covered at room temperature until it becomes active and has doubled in volume. Depending on the temperature of your kitchen and the strength of your starter, this may take a few hours or up to 12 hours.

Once the starter is active, it is ready to use in your sourdough recipe.

Tip: If your kitchen is cool, you can place the covered starter in an oven with the light on to provide a warmer environment. Never turn the oven on while the starter is inside. Leave a note on the oven as a reminder.