How to Create the Perfect Sourdough Starter: A Step-by-Step Guide

Sourdough bread, with its distinct tangy flavor and rustic crust, has captured the hearts of bakers and food enthusiasts around the world. The key to achieving that perfect sourdough lies in creating a robust sourdough starter. In this comprehensive guide, we'll walk you through the process of crafting your very own sourdough starter from scratch, using metric measurements for precision. Plus, don't miss our limited-time offer at the end for 20% off our RhinoRoo Bread Proofing Basket Set, an essential tool for your sourdough journey.

To create a sourdough starter, you'll need just two simple ingredients:

• Flour: Choose high-quality bread flour for optimal results.
• Water: Use chlorine-free water to avoid interfering with the fermentation process.

1. Combine 50g of bread flour and 50ml of water in a glass or plastic container.
2. Mix well until you have a thick, paste-like consistency.
3. Loosely cover the container with a lid or plastic wrap, allowing for airflow.
4. Let the mixture sit at room temperature (around 20-25°C) for 24 hours.
   
   

1. Discard half of the starter (about 50g).
2. Add 50g of bread flour and 50ml of water to the remaining starter.
3. Mix thoroughly and cover loosely.
4. Let it rest for another 24 hours.
   
   

1. Repeat the discarding and feeding process as on Day 2.
2. You'll start to notice bubbles forming, indicating fermentation.
3. Depending on the temperature, your starter may be ready in 5-7 days.
   
   

• Bubbles: A vigorous starter will be filled with bubbles, especially after feeding.
• Rise and Fall: The starter should double in size within a few hours of feeding.
• Aroma: It should smell pleasantly tangy, indicating fermentation.

• Feed your starter daily or keep it in the fridge and feed weekly.
• For each feeding, discard half and add equal parts flour and water.