Interested in embarking on a sourdough adventure? Here's your guidebook to building, maintaining and using a sourdough starter using flour, water and time. Want to create more sourdough bread recipes? Visit our Sourdough Page to learn more today!
Mix 4 oz flour (113 g) and 4 fl oz 85°F water until combined in a large bowl; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours. *Use a clean non-reactive metal or glass bowl or jar. Only use plastic if it is clean and free of other odors.
Day 2
Mix well and scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours. *This should look bubbly and smell “ripe.” Discard if there is ever mold in the sour.
Day 3
Discard 4 oz of sour (or give out to friends so they can grow their own). Add 4 oz flour and 4 fl oz 85°F water to remaining 4 oz of sour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours. *There will be quite a bit of waste when building a sour. Unfortunately, this is necessary so the sour does not get too large to easily maintain or use.
Day 4
Discard 6 oz of sour. Add 3 oz flour and 3 fl oz 85°F water to remaining 6 oz of sour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
Day 5
Begin feeding with a 2:2:1 ratio (flour : water : sour). Discard 9 oz of sour. Mix 6 fl oz 55°F water and 3 oz sour until dissolved. Add 6 oz flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours. *Cooler water is used from now on to slow down fermentation and build flavor and acidity.
Day 6
Discard 12 oz of sour. Mix 6 fl oz 55°F water and 3 oz sour until dissolved. Add 6 oz flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
Day 7
Discard 12 oz of sour. Mix 6 fl oz 55°F water and 3 oz sour until dissolved. Add 6 oz flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
It is now time to decide if you want to use your sour within 24 hours or if it will be time to begin maintenance and storage. If you are going to store your sour for use at a later date, decide if you want to store it at room temperature with daily feedings or in the refrigerator with monthly feedings.
At Room Temperature, Day 8 & On
Discard remaining sour as often as needed–always keep at least 8 oz of sour. Mix 2 parts 55°F water and 1 part sour until dissolved. Add 2 parts flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
In the Refrigerator, Day 8 and Then Once a Week Every 3 Weeks
Discard remaining sour as often as needed–always keep at least 8 oz of sour. Mix 2 parts 55°F water and 1 part sour until dissolved. Add 2 parts flour and mix well; scrape down sides. Cover loosely with a lid and store in the refrigerator. Feed the same ratio every three weeks.
Using Your Sour
Plan ahead! If you are storing your sour at room temperature, make sure to feed it 18–24 hours before you plan to bake. If you are storing your sour in the refrigerator, remove at least half the amount you will be using from the refrigerator four days before baking. Let it sit at room temperature for 24 hours then begin feeding it with a 2:2:1 ratio for three days before baking.
At Room Temperature
Remove at least half the amount of sour you will need. In a large bowl, mix 2 parts 55°F water and 1 part sour until dissolved. Add 2 parts flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
In the Refrigerator
*You must refresh your starter to bring it back to full strength to leaven your bread.
4 Days Before Baking
Remove at least half the amount of sour you will need. Place it in a large clean ceramic, glass or metal bowl. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
3 Days Before Baking
Mix 2 parts 55°F water and 1 part sour until dissolved. Add 2 parts flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
2 Days Before Baking
Mix 2 parts 55°F water and 1 part sour until dissolved. Add 2 parts flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
1 Day Before Baking
Mix water and sour until dissolved. Add the flour and mix well; scrape down sides. Cover with cheesecloth or a clean towel and let sit at room temperature for 18–24 hours.
Baking Day
Measure the amount of sour you need and follow your recipe as directed.
