Create Your Own Sourdough Starter
Day 1
In a jar mix 30g water + 30g flour, stir well, place the lid on loosely and leave on the counter. It needs to be in a warm spot, move it in the warmest spot in your house. Do NOT overheat it though.
Day 2
max 24h later
What to expect:
Possibly no change at all or a few bubbles, slight rise, texture changing to a rather gluey one when stirred in. These are all normal, so give it another feed when 24h have passed.
Do NOT discard, but ADD 30g water +30g flour, stir well, place the lid loose and leave on the counter.
Day 3
max 24h later
What to expect:
more bubbles, increased in volume, very gluey when stirred in, yoghurt like aroma, but also sour. These are all signs that your starter is doing well, you can now discard. Keep 40g starter (discard) and add 40g water and 40g flour. This feeding ratio is known as 1-1-1. Stir well, loose lid, on the counter.
however, if there is not much activity vs previous day, do NOT discard, but ADD 60g water and 60g flour to help build the culture.
Day 4
What to expect:
very bubbly, doubles in volume, very gluey when stirred in, smelling a bit like yogurt and a little sour. These are all your signs that your starter is doing well, you can now discard. Keep 40g starter and add 40g water and 40g flour. Stir well, loose lid, on the counter.
however, if there is not much activity vs previous day where it doubled in volume, do NOT discard, but ADD 40g water and 40g flour to help build the culture.
If you have not discarded until now and your starter still doesn't show any increase in volume, discard nevertheless, as you start building an enormous amount of starter. And it's not only the size of it, but also the fact that with size, it tends to become more acidic/sour and the chances for it ‘grow’ decrease. Keep 40g starter and feed with 40g water and 40g flour.
Day 5
What to expect:
very bubbly, doubles in volume, very gluey when stirred in, similar yougurty sour smell. Discard keeping 40g starter and add 40g water and 40g flour. Stir well, loose lid, on the counter.
If there is still not much activity, my advice is to try and change the flour or if you think your kitchen is too cold, move your starter to the warmest spot in the house. Keep 40g starter and add 40g water and 40g flour. Stir well, a loose lid, and leave on the counter.
Stick to 40g starter, 40g water and 40g flour until the starter doubles in volume in under 8-10h after every feed (for 3-4 consecutive feeds). If that happens, it's time to increase the proportions.
Feed 30g starter with 60g water and 60g flour, this is a 1-2-2 ratio. If the starter is on the right path, it will double in volume again in under 8-10h. If it takes longer, stick to 1-1-1 feeding ration until you achieve that.
On average, it takes around 7-10 days for a starter to be ready. However depending on the flour you use, temperature and other factors too, the starter can develop slower. Be patient, and to not abandon the process.
