Sourdough Starter

Day-by-Day Starter Schedule (Small-Batch, Low Waste)

Goal: Build a stable starter using a simple 1:1 flour-to-water hydration by weight.

Jar tip: Use a 16 to 32 ounce jar and keep the starter at or below the halfway mark. Early activity can surprise you, and overflow is a pain.

Day 1

1. In a clean jar, mix 25 g whole wheat flour + 25 g water until no dry bits remain. Scrape down the sides.
2. Cover loosely (lid set on top, not tightened). Leave at room temperature, ideally 70 to 78 F.
3. Mark the level with a rubber band or marker.

Day 2

1. Check for bubbles or a tangy smell. Even if nothing is happening, proceed.
2. Add 25 g whole wheat flour + 25 g water. Stir well. Cover loosely.
3. No discard yet: We are just building a little mass so the culture has something to work with.

Day 3

1. Stir your starter. Discard down to 25 g starter (about 1 to 2 tablespoons, depending on thickness).
2. Feed with 25 g whole wheat flour + 25 g water. Mix, mark level, cover.

Day 4

1. Discard down to 25 g starter.
2. Feed with 25 g all-purpose flour + 25 g water.

Day 5

1. Discard down to 25 g starter.
2. Feed with 25 g all-purpose flour + 25 g water.
3. If your kitchen is warm and the starter is rising and falling within 24 hours, you can switch to feeding every 12 hours. Early on, the cycle can be slow. As the starter matures, that rise and fall usually speeds up.

Day 6

1. Repeat: discard to 25 g, then feed 25 g flour + 25 g water.
2. You should see more consistent bubbles and some rise. Smell should be clean and tangy, not putrid.

Day 7 and beyond

1. Keep feeding daily until it reliably doubles after feeding.
2. Once it doubles predictably, you can build a bigger amount for baking by feeding at a larger ratio like 20 g starter + 60 g water + 60 g flour (1:3:3) or 25 g starter + 75 g water + 75 g flour.

How to Tell It Is Ready

• Rise: Doubles in 4 to 8 hours after feeding at around 70 to 78 F with a typical feed like 1:1:1 or 1:2:2 by weight. If your kitchen is cooler, give it more time.
• Texture: Looks aerated and spongey, not paste-like.
• Smell: Tangy and fresh, like yogurt, cider, or mild vinegar.

How to Use It for Baking

• Bake with it when it is active: Use your starter near its peak, when it has risen the most and looks bubbly and domed on top.
• Build what you need: If a recipe calls for more starter than you keep, do a bigger feed the night before or the morning of, like 20 g starter + 60 g water + 60 g flour, then use what you need at peak.
• About early discard: For the first few days, skip using discard in recipes. Once the starter smells clean and shows steady activity, discard is great for pancakes, waffles, and crackers.

Easy Feeding Routine Once Established

If you bake often, a simple daily feed at room temperature works great:

• Keep 25 g starter.
• Add 50 g water + 50 g flour (a 1:2:2 feed).

This gives it enough food to stay happy without needing constant babysitting.

Troubleshooting (The Stuff That Makes People Quit)

My starter is not bubbling

• Warm it up. Put it near (not on) the stove or on top of the fridge.
• Use 25 to 50 percent whole wheat or rye for a couple feedings.
• Make sure you are discarding. Too much old starter makes it acidic and sluggish.

It is too runny

• Some flours absorb differently. Add a touch more flour at feeding until it looks like thick pancake batter.

It is too thick

• Add a splash more water at feeding. You want it stirrable, not dough.

There is liquid on top (hooch)

• Your starter is hungry. Pour off for mild flavor or stir in for more tang, then feed.