Hi, hello, and welcome!

If you’re here, you’re likely wanting to jump into the sourdough deep end. Let me tell you, it’s a pretty fun journey once you get it.

please note – this post may contain affiliate links that help support my website. by clicking on them and making a purchase, i may earn a small commission, but it will not change the price you pay. thank you for supporting my small business.

I ventured into the sourdough world earlier this year, and admittedly, I’m still learning. But – if someone tells you they’re an expert and they have nothing else to learn about a subject, I don’t know if that’s someone you want to learn from.

This post is all about starting your starter and how to create the yeasty bacteria lovelies that you’ll come to know and love.

Now, before you dive in, you’ll need to pick up a few things. Here are some of the things you’ll need, and some recommendations on ones I’ve used and loved:

• A Jar – you’ll need some sort of vessel to hold your starter in. I recommend this one.
  • You essentially want a jar that can become airtight. Once the cultures establish, they become like honey for fruit flies. You want something that can be closed to keep those out.
• Flour – When I was first starting out, I used unbleached all purpose flour, but I’ve also had success with regular ole bleached AP flour
• Water – I HIGHLY recommend buying bottled water, or utilizing some sort of filter if you only have access to tap water. This just helps you know exactly what is going into your starter
• Spoons – You want something with long handles that can really get down into the jar. This is integral in making sure everything is incorporated. I like these wooden ones.
• Kitchen Scale – This is INTEGRAL to the success of your starter. At least to start out. You need one that allows you to measure in grams. I have one very similar to this one.
• Chalkboard marker – this will allow you to mark the top of your mixture to see rise.

There are also a couple of mental things that you’ll need to know that I’ve learned the hard way. Sourdough starters aren’t a perfect science. There isn’t a one size fits all approach to making the perfect, most bubbly and active starter. So many things can affect your starter and how long it takes to become active. Things like storage environment, temperature, age of the flour, water, etc. all can have an effect on how quickly (or not) your starter comes to life. Also something to note, this is a slow process. It took me about 2.5 weeks for my starter to really become bubbly and active and able to use it.

Don’t let that deter you. The sourdough journey is so SO amazing, and I’ve learned to really love cooking and baking through it.

• Day 1:
  • Place your jar on your scale and zero it out. Place 50 grams of water and 50 grams of flour in the jar and mix until thoroughly combined. Place in a warm location (I like using the oven TURNED OFF with the light on). Let sit for around 24 hours.
• Day 2:
  • Discard half of your mixture. There are numerous recipes out there that will allow you to use your sourdough starter, but that comes after you have established your starter and it is “alive”
  • Place your jar on your scale and zero it out. Place 50 grams of water and 50 grams of flour in the jar and mix until thoroughly combined. Place back in your warm location and let sit for around 24 hours.
• Day 3:
  • Repeat day 2, only now you’re going to shift to twice a day feedings.
• Day 4-7:
  • Repeat day 2, but feed once in the morning and once in the evening.
• Day 8+:
  • Transition back to once a day feedings.
  • You may start to see activity in the form of small bubbles and it may rise in volume.
  • Continue the daily feedings until you get to a point where it doubles in size within 5-6 hours.

The thing I want to impress upon you all is the importance of patience throughout this process. Some websites will tell you that you will have a viable starter within two weeks. I’m here to tell you the truth, or at least my version of it. It may take longer. I was ready to throw mine out at the day 10 mark because I was so frustrated. Keep with it, and you’ll be baking sourdough yummies before you know it!

---

Don’t feel like taking the time to establish your own starter? I’ve dehydrated some of mine. Use this form for more information on how to get some!

You can also use the form to ask me any questions you may have about establishing your starter! I can’t wait to see all of the lovely things you make!

until next time xoxo