Organic Sourdough Starter

Making your own sourdough starter feels like a science experiment and a little kitchen magic rolled into one. With just flour and water, you can grow a bubbly, living culture that becomes the heart of every loaf.

How to Start Your Starter

Day 1

• Mix 100g (¾ cup) organic flour (bread or all-purpose) with 100g (½ cup) filtered water in a clean jar.

• Stir well, cover loosely, and leave at room temperature.

Days 2–6

• Each day, discard about half your starter.

• Feed the remainder with 100g flour + 100g water.

• Keep your jar in a warm spot (70–78°F works best).

By day 6, your starter should be alive—bubbly, tangy, and doubling in size after a feeding. That’s when you know it’s ready to bake.

Don’t forget to save a little starter each time so you can keep feeding and growing it. Many bakers even name their starters—it really does feel like a pet in a jar.

Pro Tip

Invest in a digital kitchen scale. Measuring by weight makes feeding so much easier and more consistent than using cups or spoons.