All you need is flour, water, a jar and a little patience. After about a week you have a starter that can raise bread, and you can keep it alive for as long as you like.
Black Month pack What you need
- Wholemeal rye or wholemeal wheat flour
- Lukewarm water
- A clean jar with a loose lid
- Kitchen scales
The plan, day by day
| Day | What to do | What you will see |
|---|---|---|
| 1 | Stir together 50 g flour and 50 g water | A thick porridge |
| 2 | Stir, no feeding | Little or nothing |
| 3 | Keep 2 tbsp, feed with 50 g flour and 50 g water | Maybe a few bubbles |
| 4 | Same as day 3 | It may go quiet, that is normal |
| 5 | Same as day 3 | More bubbles, a sour smell |
| 6 | Same as day 3 | The starter grows after feeding |
| 7 | Same as day 3 | Doubles in 4 to 8 hours |
The starter is happiest at around 24 °C. In a colder kitchen it can take up to two weeks. That is quite normal.
Is the starter ready?
- It doubles: Put a rubber band around the jar at the surface, and you will see it clearly.
- It is full of bubbles: Both on top and along the side of the jar.
- It smells fresh and sour: Rather like yoghurt.
If something looks odd
- No bubbles: Move the jar somewhere warmer and keep feeding.
- Liquid on top: It is hungry. Pour off the liquid and feed as usual.
- Smell of nail varnish: It is hungry. Feed it more often.
- Pink or orange tinge: Throw the starter away and start again in a clean jar.
Once the starter is ready
Keep it in the fridge and feed it once a week. The routine is in feeding a sourdough starter. Then you are ready for your first loaf: try rustic sourdough, prove it in the proofing basket, and put it in the bread bag in the fridge once it is completely cold.
Round bread proofing basket379 NOKSpiral ribs give the classic ring pattern in the flour on the crust. About 20 × 8 cm, supplied without a liner.
Frequently asked questions
How long does it take to make a sourdough starter?
About 7 days, but up to two weeks in a cold kitchen.
Which flour is best?
Wholemeal rye often gets going fastest. Wholemeal wheat works well too.
Do I have to discard so much of the starter?
Yes, otherwise it grows too fast and the food does not go far enough. What you take out can go into pancakes.
Can I use ordinary tap water?
Yes, lukewarm tap water is fine. Never use hot water.
Going away for a while? See storing a sourdough starter.
From starter to fresh bread
Bake & Keep is a proofing basket and a Bivoks™ bread bag in one set.
See Bake & Keep →- 365-day guarantee
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- Closes with a clip
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- Reusable for 12+ months