Ultimate Sourdough Starter Guide
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If you want to learn how to make a sourdough starter from scratch, you came to the right place!
The sourdough starter is used as a leavening for many types of baked goods.
Most of the time, we use commercial granulated yeast. A sourdough starter is exactly the same but in its natural wild form.
So basically, instead of using the commercial yeast, you are using wild yeast that you cultivated with only 2 simple ingredients: flour and water. Switching dry yeast for a homemade sourdough starter in your bread recipes will surely make a difference in the taste and look!
This is the start to making your very own French-style crusty bread at home, and we can’t wait for you to try it!
As for the tools, the most important are:
- A glass jar large enough to allow the starter to rise
- A precise scale
- A silicone spatula
- A thermometer
For the ingredients, you will need:
- Dark rye flour
- All-purpose flour
- Water
Bon appétit!
Difficulty: 
Prep time: 5 mins per day for 7 days
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Day 1
100g - Dark rye flour
150g - Water (85°F / 29°C)
Day 2
180g - Discard
50g - Dark rye flour
50g - All-purpose flour
115g - Water (85°F / 29°C)
Day 3
215g - Discard
50g - Dark rye flour
50g - All-purpose flour
115g - Water (85°F / 29°C)
Day 4
215g - Discard
50g - Dark rye flour
50g - All-purpose flour
100g - Water (85°F / 29°C)
Day 5
200g - Discard
60g - Dark rye flour
40g - All-purpose flour
100g - Water (85°F / 29°C)
Day 6
200g - Discard
60g - Dark rye flour
40g - All-purpose flour
100g - Water (85°F / 29°C)
Day 7
220g - Discard
60g - Dark rye flour
40g - All-purpose flour
100g - Water (85°F / 29°C)
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Day 1
Weight the ingredients into your jar and stir until well combined with a silicone spatula. Put the lid on without screwing it and place the jar into a warm spot for 24 hours.
Day 2
Discard 180g from the first mixture. Then, add the 50g of all-purpose flour and dark rye flour alongside the 115g of water. Mix using your spatula, put the lid on the jar and set aside for 24 hours.
Day 3
Discard 215g from the previous mixture. Then, add the 50g of all-purpose flour and dark rye flour alongside the 115g of water. Mix using your spatula, put the lid on the jar and set aside for 24 hours.
Day 4
Discard 215g from the previous mixture. Then, add the 50g of all-purpose flour and dark rye flour alongside the 100g of water. Mix using your spatula, put the lid on the jar and set aside for 24 hours.
Day 5
Discard 200g from the previous mixture. Then, add the 40g of all-purpose flour, the 60g of dark rye flour, and the 100g of water. Mix using your spatula, put the lid on the jar and set aside for 24 hours.
Day 6
Discard 200g from the previous mixture. Then, add the 40g of all-purpose flour, the 60g of dark rye flour, and the 100g of water. Mix using your spatula, put the lid on the jar and set aside for 24 hours.
Day 7
Discard 220g from the previous mixture. Then, add the 40g of all-purpose flour, the 60g of dark rye flour, and the 100g of water. Mix using your spatula, put the lid on the jar and set aside for 24 hours.
After those last 24 hours, your starter is ready to use. You can either place it in the fridge and repeat the same measurement of day 7 once a week or repeat this step every day.
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.