If you’re learning how to develop a sourdough starter, it will take 7 days before the starter is ready to use in a bread recipe for the first time. Here’s a summary of the starter process:

Key points:

1. Use stainless steel, wooden, or silicone mixing spoons.
2. Always mix ingredients in either a stainless steel or glass/ceramic bowl.
3. Use standard unbleached flour - it helps keep “feeding” costs low.
4. When you “feed” your starter, mix the flour and water first, then mix well in your sourdough starter container. Use filtered water or water that has set overnight to diffuse the chlorine because chlorine may interfere with the yeast activity.
5. Refrigerate the starter removed at each feeding (discard). It can be used right away or within a few days.
6. Before you use the starter in dough, feed it and allow it to sit at room temperature for 10-12 hours so it’s at peak strength.

Day 1: To begin the starter: Mix 1 cup flour and 1/2 cup water in a stainless steel or glass mixing bowl. Use water that is room temperature or between 60 and 90 degrees. Place the mixture in a clean quart jar, glass container, or sourdough crock. Cover the top of your container with either a paper towel, cheese cloth, or (for jars) a screen that fits inside the jar ring - this allows air exchange. Allow the starter mixture to sit at room temperature for 24 hours before feeding it.

Day 2: You may see bubbles, but if not go ahead and feed the starter. It will begin “working.” To feed: remove 1/2 cup of the starter and add it to a stainless steel or glass mixing bowl. Discard any remaining starter. Add 1 cup flour and 1/2 cup water. Thoroughly combine the flour/water mixture and allow it to sit at room temperature for 24 hours.

Day 3-5: By now (48 hours after first mixing) you should see bubbles starting to form and it should have a fresh, slightly tangy aroma. For the next four days, you will feed the starter two times per day, with 12 hours between feedings. Before removing any of the starter give it a good stir to release any bubbles that have formed. Remove a heaping ½ cup of the starter and place it in a stainless steel or glass mixing bowl. Discard any remaining starter. Add 1/2 cup flour mixed with 1/2 cup water. Allow to sit at room temperature for 12 hours, then repeat the feeding process.

Days 4-5-6 – Repeat the feeding process twice each day. By day 7 the starter should be strong enough to use in a loaf of bread. Signs that it is active enough include: nearly doubling in volume between feedings and slightly foamy at the surface. It should also have a strong, but pleasant acidic aroma.

 

After day 7, store your starter in the refrigerator with a loose fitting lid or screen. If you’re not using it each week, feed it every 10-14 days by removing ½ cup of the starter and stirring in ½ cup flour mixed with ½ cup water.