To make sourdough starter, all you need is equal measures of flour and water. Stir it every day for a few days. At some point, usually after two to four days, the starter will be ready for feeding.
For more detailed instructions, see Make Your Own Sourdough Starter at Home.
When Do I Start “Feeding” My Starter?
- When you see tiny bubbles throughout the batter, it’s time to start feeding. You may have to enlarge this picture to see the bubbles. When you see plenty of bubbles throughout the batter, even after you stir it, discard about half of your starter. Add a cup each of flour and water. Do this every day until the starter is ripe.
When is the Sourdough Starter Ripe and Ready to Use?
The next picture (below) was taken a few days later. The starter is now ripe, and ready to use in any recipe calling for sourdough starter. There are active bubbles of different sizes all the way through. By the way, the crust on the sides of the jar is dried batter. When I first made starter, I worried it might be mold. But it’s fine.
Below is a picture of some ripe starter that I have been using for a couple of weeks. I fed it 18 hours earlier and left it on the counter. After a few days, a layer of dark brown liquid will form on the top of the starter. You can use that liquid in your recipe or throw it out. I’ll take a picture of that too, next time I see it.
More sourdough posts: