Starting a sourdough at home: a 7-day plan from the baker
Flour, water and patience. What to do each day for a lively starter in a week, and how to tell when it is ready.
The starter in our bakery has been alive since 1987; we feed it at the same time every evening. Starting one at home is not hard, it just needs patience and routine.
You need
- Wholewheat flour (first three days) and white bread flour
- Chlorine-free water (leave tap water overnight)
- A wide jar and kitchen scales
Day by day
Day 1: Mix 50 g wholewheat flour with 50 g warm water, cover loosely, leave at room temperature.
Days 2–3: Add the same amounts. Small bubbles mean you are on track.
Days 4–6: Discard half each day and feed with 50 g white flour and 50 g water.
Day 7: If it doubles 4–6 hours after feeding, it is ready.
The float test
Drop a teaspoon into water. If it floats, bake. If it sinks, feed another day.
Can’t wait? Bring a jar to the bakery and we will give you a spoonful of ours.
