Sourdough Starter

"My sourdough starter “Finn” after its first feeding of the day ???"
-- @breadbyelise

Recipe Intro From breadbyelise

An active sourdough starter can be stored in the fridge or at room temperature. If you’re someone like me who bakes multiple times a week, I would suggest keeping it at room temperature and feed it every 12 hours. By following this schedule, the starter will be ready to use every day. If you don’t plan to bake bread or pastries as often, let’s say once a week or less, I would recommend keeping the starter in the fridge. You want to take it out of the fridge a couple days prior to baking. Then, feed it every 12 hours to make sure the starter is active and ready to use when it’s time to bake. 

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  • Recipe Card
Prep time 168hrs

Recipe Card


  • 1/2 cup rye flour
  • 1/2 cup all purpose flour
  • 1/2 cup water


  • Step 1

    Mix equal parts flour (50/50 rye flour/white flour) and water in a jar. Let it rest in a warm spot (75°F-80°F / 24℃-27℃)

  • Step 2

    After 24 hours, discard about half of yesterday’s mixture from the jar.

  • Step 3

    If you have 50 grams left of yesterday’s mixture, mix in 50 grams flour and 50 grams water. You want the ratio between the three ingredients to be 1:1:1. Repeat the last step every day for 7-14 days.

  • Step 4

    When the starter is bubbly, doubles in size within 12 hours, and smells fresh (I think mine smells a bit like green apples), a small amount can be added to your bread dough to make it rise.