Sourdough baking begins with one key ingredient: a sourdough starter. This simple mixture of flour and water, left to ferment, becomes the heart of your sourdough bread. Not only is making your own starter incredibly rewarding, but it also connects you to an age-old baking tradition. Let’s get started!
What is a Sourdough Starter?
A sourdough starter is a living culture of wild yeast and bacteria. These microorganisms ferment the sugars in the flour, creating carbon dioxide that makes bread rise and lactic acid that gives sourdough its distinct tangy flavor.
What You Need to Start
Creating a sourdough starter doesn’t require any fancy equipment. Here’s what you’ll need:
Ingredients:
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100g whole wheat flour (you can switch to all-purpose flour after the first few days)
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100g water (room temperature, filtered if possible)
Tools:
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A glass jar or container (at least 16 oz)
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Kitchen scale (for precise measurements)
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A spoon or spatula for mixing
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A Benetton basket (optional but helpful for proofing sourdough bread later on)
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Step-by-Step: How to Create a Sourdough Starter
Day 1: Mix
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Combine 100g of whole wheat flour and 100g of water in a clean glass jar.
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Stir well until no dry flour remains.
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Cover the jar loosely (a lid or a cloth works) to let air circulate.
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Place the jar in a warm spot (70-75°F / 21-24°C is ideal).
Day 2: Observe and Feed
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Check your mixture. You might see a few bubbles starting to form—a good sign of fermentation.
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Discard half of the mixture (about 100g).
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Add 50g of all-purpose flour and 50g of water to the remaining mixture. Stir well.
Days 3-5: Build
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Repeat the process daily: discard half, then feed with equal parts flour and water.
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By Day 5, your starter should be bubbly, smell slightly tangy, and double in size within 4-6 hours of feeding.
Day 6: Ready to Bake
Your sourdough starter is ready when it consistently doubles in size a few hours after feeding and has a pleasant, tangy aroma. Now you’re ready to bake sourdough bread!
Tip: The sourdough starter created here is at 50% hydration (equal parts flour and water). Keep this in mind when calculating the overall hydration of your dough.
Maintaining Your Starter
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Daily Feeding: If baking daily, keep your starter at room temperature and feed it once a day.
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Refrigeration: If baking less frequently, store your starter in the fridge and feed it once a week.
Why a Benetton Basket Makes a Difference
A Benetton basket (or proofing basket) is the perfect companion for your sourdough starter. It supports your dough during its final rise, helping it maintain its shape and creating beautiful ridges on the crust.
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Explore More
Want to perfect your sourdough baking skills? Check out our Easy Steps to Make a Baguette and learn how to use advanced tools like our Hydration Calculator.
Conclusion
Creating a sourdough starter is a simple yet transformative process that sets the stage for endless baking adventures. With just flour, water, and time, you’ll cultivate a living culture that brings depth and character to your bread. Don’t forget—the right tools, like a Benetton basket, can elevate your baking even further. Happy baking!