Sourdough
An easy guide to starting your own sourdough starter from scratch. With just flour, water, and a little patience, you’ll get an active and bubbly starter perfect for bread, rolls, and much more
Posted on 5/17/2026
Servings
1
Total time
240 hours
Servings
1
Total time
240 hours
Ingredients
Instructions
Mix the flour and water well in a container.
Cover the container with a kitchen towel so the starter can breathe.
Leave it in a warm spot for 48 hours.
Discard 50 g of the starter and add 25 g wheat flour, 25 g whole wheat flour, and 50 g water.
Repeat this once a day for 7–10 days.
When your starter doubles in size within 4–6 hours and passes the float test, it is active and ready to use for baking.
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