how to make sourdough starter

3 hours ago 3

To make a sourdough starter from scratch, follow these general steps based on expert recipes:

Unbleached flour (a mix of whole wheat and all-purpose or bread flour works well)
Water (preferably filtered or chlorine-free, at room temperature or slightly warm around 75-85°F)
A glass jar or bowl (non-metallic)
Kitchen scale for accurate measurements
Spoon or spatula for mixing
Cover (plastic wrap, cheesecloth, or loose lid)

Combine equal weights of whole wheat flour and water (e.g., 60g flour + 60g water) in your jar or bowl.
Mix thoroughly until smooth with a thick, pasty consistency.
Cover loosely and place in a warm spot around 70-75°F.
Let it rest for 24 hours

Discard all but about 2 tablespoons of the starter.
Feed it with fresh flour (usually all-purpose or bread flour) and water, typically in equal weights (e.g., 60g flour + 60g water).
Mix well, cover loosely, and keep in a warm place.
Repeat this feeding every 24 hours.
The starter should become bubbly, active, and double in size within 4-12 hours after feeding by day 7

Maintain consistent feeding times to establish a routine.
Use a rubber band on the jar to track the starter’s rise.
If the starter seems sluggish after day 4, add a small extra flour and water stir between feedings to boost activity

By the end of about a week, your starter should be mature and ready to use for baking sourdough bread and other fermented baked goods

. This method is a reliable approach for beginners and can be adjusted slightly based on your environment and flour availability