Sourdough / Wildyeast Starter


Sourdough Starter


  • all-purpose flour
  • cool water


  1. Choose a medium-sized jar with a wide mouth and gasket lid (see note)

  2. Mix 100g all-purpose flour and 50g cool water until all the flour is incorporated.

  3. Leave the lid open and cover with a wet cheese cloth. Leave it out at room temperature (about 70°F).

  4. Stir to aerate about 3 times a day.

  5. Check for bubbles after 24 hours.

  6. If you don't see bubbles, discard half of the mixture and add again 100g all-purpose flour and 50g cool water.

  7. Repeat steps 4-6 until you see bubbles.

  8. Once you start seeing bubbles, discard half and now stir in the same amount of flour and water paste as the starter.

  9. Stir to aerate about 3 times a day.

  10. It should start rising. If it takes more than 12 hours to double, keep feeding as in step 8. If it can double in 12 hours or less, proceed to step 11.

  11. Feed it at a 1:2:2 ratio. I like to do 50g starter, 100g flour, 100g water.

  12. Does it still double in 12 hours or less? If not, feed it once a day as in step 11. If yes, feed it twice per day for a week.

  13. Can it double in 8 hours or less? If not, continue to feed twice a day. If yes, feed it, let it double, close the lid and put in the fridge.

  14. Once you have successfully gotten to this step, feed once a week. For example, my feeding routine is to take out the starter, leave 50g in the jar, add 100g flour and 100g water, and mix (it does not have to be a smooth paste). Put the jar back in the fridge and with the starter that was just taken out of the jar, bake bread!

Recipe Notes

I use a jar with a gasket lid. Since you constantly pour out the starter and add flour and water, the lid can get pretty gunky. Screw lids are not recommended.

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