How to Create & Maintain a Sourdough Starter

What You’ll Need:

• 1 cup (120g) whole wheat or unbleached all-purpose flour

• ½ cup (120ml) filtered or dechlorinated water (room temp)

• A clean glass jar or container

• A spoon or spatula for mixing

Creating Your Sourdough Starter:

1. Day 1: In a clean jar, mix 1 cup flour and ½ cup water until smooth. Cover loosely with a lid or cloth (allows airflow while keeping dust out). Leave at room temperature (65-75°F is ideal).

2. Day 2-3: Stir once a day. You may see bubbles—this is good! Keep the jar in a warm, draft-free spot. If your house is cold (especially in winter), place the jar in the oven with the light on or near a warm spot (but not too hot).

3. Day 4-7: Start feeding your sourdough starter daily:

   • Discard half (about ½ cup).

   • Add ½ cup fresh flour and ¼ cup water. Mix well.

   • Keep loosely covered at room temperature.

How to Maintain Your Starter

• Once Bubbly & Active (7+ Days): Your starter is ready when it doubles in size within 4-6 hours after feeding and has a tangy, slightly yeasty smell.

• Ongoing Feedings: If baking often, keep it at room temperature and feed daily. If baking infrequently, store in the fridge and feed once a week.

• Reviving from the Fridge: When ready to bake, take it out, feed it, and let it warm up at room temp for 4-6 hours before use.