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Sourdough Starter Basics
Begin and maintain a sourdough starter
This guide covers mixing a new starter, daily feeding ratios, spotting healthy fermentation signs, and storing or reviving the culture for baking.
- sourdough
- starter
- baking
- fermentation
- bread
Mix the starter
Combine equal weights flour and water in a clean jar; stir until no dry spots remain.
Feed on a schedule
Discard half daily, then feed at 1:1:1 or 1:2:2 (starter:water:flour) at room temp.
Check readiness
Look for doubling in 4-6 hours, a domed top, bubbles, and a mildly tangy aroma.
Store and revive
Refrigerate between bakes; feed weekly in the fridge and twice before baking to reactivate.