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.
You may also like
Sourdough Rolls
These sourdough rolls are everything you dream of in a homemade bread: a crunchy, crispy crust and a light, moist crumb with lots of flavor from the sourdough. It's a simple dough, but a process that requires patience - it's worth all the effort!
Buttermilk Buns
My buttermilk buns are delicious and soft. They are easy to make and taste fantastic with butter and cheese or just on their own. The buttermilk gives them a lovely sweet flavor and a soft texture.
Ciabatta Rolls
These ciabatta rolls have the classic airy crumb and crispy crust. It's a super delightful dough to work with once it has risen. The dough is made with tipo 00 wheat flour, which gives a silky smooth texture, and the slow rising with repeated folding creates the characteristic large air pockets.
Buttermilk Rolls
Soft and airy buttermilk rolls with a slight tang and a hint of cardamom. They are easy to make and become extra moist thanks to the buttermilk, perfect for breakfast or a cozy afternoon.
Comments
Leave a comment
Leave a comment
Comments are verified before being published
No comments yet. Be the first to comment!