How to Make Sourdough Guide
Sourdough might seem intimidating, but it is truly worth the effort. Once you get a schedule down that works best for you, you will never go back to store-bought bread. This sourdough guide is designed to be simple, flexible, and approachable. You do not need fancy tools or special equipment, just flour, water, your hands, and a little patience.
What Is Sourdough?
Sourdough is a naturally leavened bread made with a fermented starter of flour and water. It has a tangy flavor, chewy interior, and crisp crust. The long fermentation process helps break down gluten, making it easier to digest and more nutritious, with potential benefits like improved gut health and slower sugar release.
The key ingredients in sourdough are flour, water, and salt. The starter provides the wild yeast and beneficial bacteria that allow the dough to rise naturally.
Let’s Start With the Starter
Arguably, the most important part of making sourdough bread is building a strong starter. A sourdough starter is a fermented mixture of flour and water that captures wild yeast naturally present in the flour and the air. During fermentation, the yeast feeds on the natural sugars in the flour and produces carbon dioxide, which creates bubbles and helps the dough rise. Lactic acid bacteria develop alongside the yeast, giving sourdough its flavor and strength.
I like to start with whole grain rye flour, but whole wheat works well too. The bran in these flours is rich in nutrients and helps kickstart fermentation. Once your starter is active and established, you can maintain it with all-purpose flour.
Ingredients Needed to Make a Sourdough Starter~
- Rye flour or whole wheat flour
- All-purpose flour
- Filtered Room Temperature Water
Sourdough Starter Schedule
Creating a sourdough starter is the foundation of baking beautiful, naturally leavened bread. Follow this simple seven-day process to build a strong, active starter.
Keep your starter in a clean jar at room temperature with the lid resting loosely on top so air can circulate while preventing debris from getting in.
Day 1: Begin the Fermentation
In a clean jar, combine:
- 150 grams of filtered room temperature water
- 100 grams rye flour
Stir thoroughly until no dry flour remains. The mixture will be thick and paste-like. Cover loosely and let it sit at room temperature for 24 hours. This first step awakens the natural yeast present in the flour.
Day 2: First Feeding
You may or may not see bubbles at this stage. That is normal.
Discard half of the starter. Then add:
- 150 grams of room-temperature filtered water
- 150 grams rye flour
Stir well until fully combined. Cover loosely and let rest at room temperature for another 24 hours.
Day 3: Transition Feeding
By now, you may notice bubbles and a mild aroma. Today, you will begin strengthening the starter.
Measure out 75 grams of starter and discard the rest. Return the 75 grams to your jar. Add:
- 75 grams of room temperature filtered water
- 35 grams all-purpose flour
- 35 grams rye flour
Mix until smooth. Cover loosely and let rest at room temperature for 24 hours.
Day 4: Build Strength
You should begin seeing more consistent bubbling and growth.
Measure out 75 grams of starter and discard the rest. Return the 75 grams to your jar. Add:
- 75 grams of room temperature filtered water
- 35 grams all-purpose flour
- 35 grams rye flour
Stir well, cover loosely, and rest at room temperature for 24 hours.
Day 5: Continue Feeding
Your starter should now be developing a pleasant, tangy aroma and a stronger rise.
Measure out 75 grams of starter and discard the rest. Return the 75 grams to your jar. Add:
- 75 grams of room temperature filtered water
- 35 grams all-purpose flour
- 35 grams rye flour
Mix thoroughly. Cover loosely and let rest at room temperature for 24 hours.
Day 6: Strengthen and Simplify
At this stage, your starter should be rising more predictably. Today, you will transition fully to all-purpose flour.
Measure out 25 grams of starter and discard the rest. Return the 25 grams to your jar. Add:
- 50 grams of room-temperature filtered water
- 50 grams all-purpose flour
Stir until smooth. Cover loosely and let rest at room temperature for 24 hours.
Day 7: Final Feeding If Needed
If your starter is not yet doubling in size within 4 to 8 hours after feeding, repeat the Day 6 feeding:
- 25 grams starter
- 50 grams of room-temperature water
- 50 grams all-purpose flour
Once your starter reliably doubles in volume, smells pleasantly tangy, and is filled with bubbles throughout, it is ready to use.
Your Starter Is Ready
After the final feeding and rise time, your sourdough starter should be bubbly, active, and strong. It should double in size within several hours of feeding and have a fresh, slightly tangy aroma. At this point, you can begin baking sourdough bread or use your starter in recipes like homemade pizza crust. From now on, you can also save and use your sourdough discard in other recipes instead of throwing it away.
How to Feed and Maintain Your Sourdough Starter
Once your starter is established, regular feedings will keep it healthy and active. Feed your starter after you have removed some to use in a recipe. Avoid overfeeding. Your starter needs time between feedings for yeast and bacteria to grow. Always allow it to increase in volume before feeding.
Discard some of the starter first. You can throw this away or save it for sourdough discard recipes. Then add equal parts all-purpose flour and water to the remaining starter. Even a small amount of starter will grow if fed properly; it will just take longer. Stir well and cover loosely.
A healthy, active starter will double in volume within 4 to 8 hours after feeding. Once it reaches this peak, it is ready to bake with. You can save a tablespoon or more of your starter and store it in the fridge with a fitted lid between uses.
Check out my easy sourdough bread recipe to get started and put your new starter to work.
