How to Make Sourdough Starter (Day-by-Day)

Ingredients:

• 63 grams (132 ml) Whole wheat bread flour
• 63 grams (115 ml) Bread flour
• 1.5 ml fresh lemon juice (about ¼ teaspoon)
• Filtered room temperature water

Instructions:

➲ Day 1

1. Combine both flours so you have a blend of both.
2. Place 23 grams (45 ml) of this blend, 23 grams (23 ml) of filtered water, and 1.5 ml lemon juice into a small bowl.
3. Mix until combined, then cover it with a cheese cloth and use a rubber band to fasten it to the jar.
4. Place it in a warm area that is 70°F–90°F (21°C–32°F) in your kitchen.

➲ Day 2

1. Remove the cheesecloth and smell the starter.
2. Stir it, then use a spatula to scrape down the sides of the bowl.
3. Cover it with the cheesecloth and use a rubber band to secure it to the jar and leave it in a warm area in your kitchen.

➲ Day 3

1. Remove the cheesecloth and smell the starter.
2. Stir it and scrape down the sides of the bowl with a spatula.
3. Wrap the starter with a cheesecloth, use a rubber band to secure it to the jar, and leave it in a warm area.

➲ Day 4

1. Remove the cheesecloth from the starter and smell it.
2. Stir 8 grams (16 ml) of the flour blend into the starter along with 8 ml of filtered water.
3. Wrap the starter with cheesecloth, use a rubber band to secure it to the jar, and leave it in a warm area.

➲ Day 5

1. In the morning, remove half of the starter.
2. Stir in 8 grams (16 ml) of the flour blend until combined.
3. Add 16 ml of water and mix to combine.
4. Cover the starter with a cheesecloth, then secure it with a rubber band and let it rise in a warm area.
5. It should develop a bubbly texture later that evening.

➲ Day 6

1. In the morning, remove the cheesecloth from the starter, then smell it.
2. Remove a spoonful of starter, then add 8 grams (16 ml) of the flour blend and 8 grams (8 ml) of filtered water and stir to combine.
3. Cover the starter with cling film or cheesecloth, use a rubber band to secure it, and let it sit in a warm area.
4. Later that evening, before you go to bed, unwrap the starter and add 8 grams (13 ml) of the flour blend and 8 ml of water and mix to combine.
5. Cover the starter with a cheesecloth, secure it with a rubber band, and let it sit in a warm area.

➲ Day 7

1. Your starter may be ready if it has a yeasty, slightly sweet smell and has risen considerably.
2. If it is not ready, cover it with cling film, then let it sit in a warm area.
3. Before you go to bed, remove a spoonful of the starter from the bowl, place it into a new bowl, and set it aside to make more starter for future use.
4. Add 8 grams (16 ml) of the flour blend and 8 ml of water to the original bowl of starter and stir to combine.
5. Rewrap it and let it sit in a warm area overnight.

➲ Day 8

1. The starter will be ready to use. It will rise and have a yeasty smell and a bubbly texture.
2. Use it to make sourdough bread or other recipes like cakes and biscuits.