Making a Sourdough Starter

A sourdough starter bubbling away.
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1/2 cup unbleached flour

1/2 cup water


  1. To get started, choose organic, unbleached, whole wheat or rye flour. These types of flour are often chock full of the wild yeast and bacteria needed for that robust starter.
  2. Add lukewarm water (ideally 78 – 82F), a conducive temperature to get your wild yeast up and active.
  3. Next, mix the ingredients together until smooth in a container that is large enough for the starter to grow. It should be covered but not airtight, a cloth or coffee filter secured by a rubber band will do the trick. Remember, your sourdough starter needs to breathe.
  4. Store your starter in a warm place. Ideal temperatures range from 70 – 75F. This hospitable environment will allow the wild yeast and bacteria to develop, resulting in that desirable sourdough tang.
  5. Now feed your starter daily – or at least once every two days. Keeping a regular feeding schedule is key as it encourages healthy growth. Adding small amounts of fresh flour and water rejuvenates the mixture, provides nourishment, and helps maintain the right acidity level. Consistency is king, opt for a 1:1:1 feeding ratio – equal parts of starter, flour, and water .



Some people measure by weight – and some use measuring cups. I use measuring cups and once I get mine started I tend to use 1/2 cup fresh ground flour – but store bought is ok – and 1/4 cup water. Your starter should be the consistency of thick pancake batter.

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