Making a sourdough starter from scratch is simple! Follow this method and check out the video below to learn how to make a sourdough starter from scratch in four days using only flour and water.
We recommend using freshly milled wholegrain rye flour and filtered water (we use rain water).
DAY 1 (MORNING)
In a clean jar, mix together one heaped desert spoonful of rye flour with two spoonfuls of filtered water. Lightly place a lid on top (don’t screw it on) and leave on the bench at room temperature.
DAY 2 (MORNING)
In the same jar, add another heaped desert spoonful of rye flour and two spoonfuls of filtered water. Stir to combine. Lightly place a lid on top and leave at room temperature.
DAY 3 (MORNING)
You should start to see some small bubbles forming that are about 1-2mm in diameter (if not, repeat the process in Day 2). It should also smell sweet and a bit funky! Transfer one spoonful of the slightly bubbly starter to a fresh jar. Add 1 spoonful of rye flour and two spoonfuls of water to this mixture and stir to combine. Cover and leave at room temperature.
DAY 4 (MORNING)
You should see some more bubbles forming. Transfer a spoonful of starter to a fresh jar. Add 2 spoonfuls of rye flour and 3-4 spoonfuls of water to this mixture. Stir to combine. Cover and leave at room temperature for 12 hours.
DAY 4 (EVENING)
If you have a kitchen that’s quite warm, your starter should be ready to use! There should be some small bubbles and larger bubbles (over 3mm). Happy Baking!
Check out our stockists and online shop to get your hands on our rye flour.