Before You Begin
Choose a consistent feeding time and stick to it. Sourdough thrives on routine. Morning feedings work well for most people.
Temperature matters. Aim for 70–75°F throughout the process.
Day 1
-
Mix 60g flour (½ cup) with 60g warm water (¼ cup) in a large jar until thick and smooth.
-
Cover loosely and let rest in a warm spot for 24 hours.
-
Yield: ~120g starter
TIP: A warm spot can be a turned-off oven with the light on (check after 1–2 hours), a proofing box, or a microwave with the door slightly ajar.
Day 2
-
Check for bubbles. If you don’t see any, that’s okay — they may have risen and fallen overnight.
-
You may stir once or twice to introduce oxygen.
-
Do not feed yet. Let rest another 24 hours.
Note: A dark liquid with a strong smell (called hooch) may appear. This means your starter is hungry. Remove the liquid and any discolored starter before the next feeding.
Day 3
-
*Discard half the starter (about 60g).
-
Feed with 60g flour + 60g water. Mix until smooth; texture should resemble thick pancake batter.
-
Cover and rest 24 hours at 70–75°F.
-
Yield: ~180g
Days 4–7
Repeat the same process daily:
-
Discard half of the starter
-
Feed with 60g flour + 60g water
-
Cover and rest 24 hours at 70–75°F
Growth may slow during Days 3–4, especially when switching to all-purpose or bread flour. This is normal. Be patient.
Day 8 (and Beyond)
Your starter is ready when it:
-
Doubles in size within 4–6 hours of feeding
-
Is bubbly and spongy, like roasted marshmallows
-
Smells pleasantly tangy (not sharp or rotten)
If it’s not quite there yet, continue daily feedings for 1–2 more weeks. This is very common and usually temperature-related.
Is It Ready to Bake With?
Try the float test:
Feed your starter, let it double, then drop a teaspoon into water. If it floats, it’s ready.
Ongoing Care (Keep It Small & Healthy)
You only need 20–30g of starter to maintain strength.
Example maintenance feed:
• 25g starter
• 25g flour
• 25g water
This keeps your starter active without creating excess discard.
Storage Options
• Bake often: Keep at room temperature; feed 1–2 times daily
• Bake occasionally: Store in the fridge; feed once a week
No need to warm refrigerated starter before feeding — feed it cold and return it to the fridge.
Final Step
If your jar is crusty, transfer your starter to a clean one. Then name it.
Mine is Frenchie — for obvious reasons.
*Discard is simply the portion removed before feeding so the starter doesn’t grow endlessly. It’s not waste — it’s one of my favorite ingredients.
Discard adds flavor, tenderness, and subtle fermentation benefits to baked goods like cookies, crackers, pancakes, waffles, quick breads — and even granola.
In fact, I use sourdough starter or discard in almost everything I sell at The Little Bread Box. The only exceptions are chocolates and nut butters.
