Sourdough Starter (7-Day Guide)

Ingredients

• All-purpose or bread flour
• Water (filtered, room temperature)

Method

1. Day 1: Mix 1/2 cup flour + 1/4 cup water in a jar. Cover loosely. Room temp.

2. Days 2–6: Every 24 hours, discard half the starter. Add 1/2 cup flour + 1/4 cup water. Stir. Cover.

3. Day 3–4: You'll see bubbles and smell a sour, yeasty aroma. This is fermentation.

4. Day 7: The starter should double in size within 4–6 hours of feeding. It's ready to bake with.

5. Maintenance: Feed once a week if refrigerated, daily if kept at room temp.

What You're Practicing

• This is the same lacto-fermentation science from Ch.08 — wild bacteria and yeast colonize the flour-water mixture.
• Patience is the only ingredient. Some starters take 10–14 days.
• Name your starter. Everyone does.