Creating your own sourdough starter at home is a simple yet fascinating process. With just flour, water, and a bit of patience, you can cultivate a living culture that will be the foundation of delicious homemade bread and other baked goods. Here’s a step-by-step how to guide to get you started.

Ingredients and Tools

• Flour: Unbleached all-purpose or whole wheat flour works best.
• Water: Filtered or non-chlorinated water is ideal.
• Container: A glass jar or plastic container with a loose-fitting lid.
• A spoon or spatula: For mixing. I use a silver spoon or a wooden one.

Day 1: Begin the Starter

1. Mix Flour and Water: In your container, combine 1/2 cup of flour with 1/2 cup of water. Stir until you have a thick, smooth batter.
2. Cover and Let Sit: Loosely cover the container to allow airflow and place it in a warm, draft-free area (ideally around 70°F). Let it sit for 24 hours.

Day 2: First Feeding

1. Check for Activity: After 24 hours, you might see some bubbles forming, indicating fermentation. If not, don’t worry that’s totally normal. The starter acts differently in different temperatures and humidity levels around it.
2. Feed the Starter: Discard half of the mixture (about 1/2 cup). Add 1/2 cup of fresh flour and 1/2 cup of water to the remaining mixture. Stir well, cover loosely, and let it sit for another 24 hours. I know it seems wasteful to throw away, but at this stage it is not ready to use. Later on, your “discard” can be used to bake with and then it won’t be wasteful!

Days 3-5: Daily Feedings

1. Repeat the Feeding Process: Each day, discard half of the starter and add 1/2 cup of flour and 1/2 cup of water. Mix well and cover loosely.
2. Monitor Progress: You should start to see more bubbles and a slight increase in volume, along with a tangy aroma. This is a sign that the wild yeast is becoming active.

Day 6-7: Building Strength

1. Twice-Daily Feedings: To strengthen your starter, feed it twice a day (every 12 hours). Discard half, add 1/2 cup of flour and 1/2 cup of water, and mix well.
2. Look for Signs of Maturity: By the end of the week, your starter should be bubbly, doubling in size within 4-6 hours of feeding, and have a pleasant sour smell. This indicates it’s ready for baking.

Maintenance

• Regular Feedings: If kept at room temperature, feed your starter daily. If you bake less frequently, store it in the refrigerator and feed it weekly. You can change out the jar every month of so to avoid having crusty dry bits in it. If you need to, set a reminder on your phone to feed the starter since if it’s out of sight it might slip your mind. (I know from experience!) If you forget to feed your starter, no worries, just dump or stir in the “hooch”, which is the fermented liquid that builds up on the top when you don’t feed it on time and feed as normal as soon as you remember. If the liquid is black or moldy, the started has gone off and needs to be restarted.
• Using the Starter: Before using your starter in a recipe, make sure it has been fed within the last 4-6 hours and is active and bubbly.

Creating a sourdough starter is a rewarding process that connects you to the age-old tradition of natural bread making. With a bit of time and care, you’ll have a reliable starter that can last indefinitely, providing the base for delicious homemade bread and other baked goods. Enjoy the journey and happy baking!