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SOURDOUGH
Everything I've learned about sourdough, from building a starter from scratch to putting discard to good use. If you're new, start with the starter guide below, then move on to feeding and maintaining it. Once your starter is active, the recipes below cover everything from a classic sandwich loaf to discard crackers, bagels, and pancakes.
New to Sourdough? Start Here
1. Make your starter: Day 1, mix 50g unbleached flour with 50g warm water in a glass jar. Cover it loosely so air can still get in, and mark the height with a rubber band. From day 2 on, discard half and feed it 50g flour and 50g water every day. You'll usually see bubbles and real growth somewhere between day 5 and day 10.
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2. Learn to feed it: once it's alive, keeping it healthy is the part that actually matters.
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3. Use your discard: don't throw away what you remove at each feeding.
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Your starter is ready when it consistently doubles within 4 to 6 hours of feeding and passes the float test. Drop a spoonful in water, and if it floats, you're ready to bake. A young starter, or a cold kitchen, can take 8 to 12 hours, which is completely normal.
Common Questions
How long does it take to make a starter from scratch?
About 7 days before you see real activity, and 2 to 4 weeks for it to fully establish. Cold kitchens are slower. It's ready when it doubles reliably within 4 to 6 hours of feeding.
What's the difference between starter and discard?
Active starter is at its peak, bubbly and doubled, and it's what makes bread rise. Discard is the portion you remove before feeding. It won't leaven bread on its own, but it adds flavor to pancakes, crackers, and cookies.
Do I have to feed my starter every day?
Only if you keep it on the counter. Stored in the fridge it's much more forgiving. Feeding once a week keeps it in peak shape, but mine has gone six weeks without a feeding and come back completely fine. Just feed it two or three times before you plan to bake.
Do I need a kitchen scale?
Yes, honestly. Flour especially varies a lot in cups, depending on how it's scooped, and it's the difference between consistent loaves and guessing.