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The Fail-Proof Guide to a Perfect Sourdough Starter

Baking the perfect loaf of sourdough bread starts long before you mix the dough. It begins with a healthy, active, and reliable sourdough starter. Many bakers struggle with this first step, facing issues with feeding schedules, temperature, and getting that perfect “rise.”

This guide will walk you through the first three days of creating your starter.

Day 1: The Initial Mix
Start with high-quality, unbleached all-purpose or bread flour. In a clean glass jar, mix:

  • 50g whole wheat flour
  • 50g all-purpose flour
  • 100g lukewarm water (around 80°F / 27°C)

Stir until no dry flour remains. Cover loosely and let it sit at room temperature for 24 hours.

Day 2: The First Feeding
You may or may not see bubbles today, and that’s okay! Discard about half of your starter, and then add 50g of all-purpose flour and 50g of lukewarm water. Mix well, cover, and wait another 24 hours.

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The final step on Day 3 involves a “secret ingredient” and a specific technique that guarantees a strong, active rise each time. This is the core technique that separates good bread from great bread.

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Day 3: The Power-Up Feeding & The Secret Ingredient

Here’s where we supercharge your starter. On Day 3, you should see noticeable activity and a pleasant, tangy aroma.

  1. The Feeding: Just like yesterday, discard about half of your starter. But today, we feed it a slightly different ratio to encourage yeast activity:

    • 50g all-purpose flour

    • 40g lukewarm water (slightly less water to create a thicker consistency)

    • The Secret Ingredient: 1/2 teaspoon of dark rye flour.

  2. Why this works: Dark rye flour contains a huge amount of micronutrients and amylase enzymes that regular white flour lacks. Adding just this tiny amount is like giving your starter a massive energy drink. It provides the wild yeast with a feast of easily-digestible sugars, kicking your starter's activity into overdrive.

  3. The Technique: After mixing, transfer the starter to a clean jar. Use a rubber band to mark the current height of the starter on the outside of the jar. This will give you a clear visual indicator of how much it has risen.

Within 8-12 hours, you should see your starter easily double, or even triple, in size. Once it reliably doubles after each feeding, it is strong, mature, and ready for baking!