This is a simple, foolproof 7-Day Sourdough Starter Recipe.
It has 100% success rate if you follow the temperatures and timings
This recipe creates a lively, mild-tasting starter that works perfectly for whole-wheat or white loaves.
Ingredients
- Whole rye flour (or whole-wheat) – the best for fast start
- All-purpose white flour or bread flour (for feeding after day 4)
- Clean glass jar (500–750 ml)
- Non-chlorinated water (filtered, bottled, or tap water left open 24 h)
- Digital scale (essential for accuracy)
- Rubber band or marker to track rise
Temperature Matters
Keep the jar at 24–28 °C (75–82 °F) the whole week.
Too cold (<20 °C) → very slow or dead.
Too hot (>32 °C) → bad bacteria or alcohol smell.Day-by-Day Feeding Schedule (always 1:1:1 ratio after day 3)
|
Day
|
What You Do
|
What You Should See / Smell
|
Amount to Keep
|
|---|---|---|---|
|
1
|
50 g whole rye + 50 g warm water (28–30 °C) → mix well, cover loosely
|
Nothing yet, maybe a few bubbles by evening
|
All (100 g)
|
|
2
|
Do nothing – just leave it at warm place
|
Some bubbles, maybe sour-beer smell
|
All
|
|
3
|
Discard down to 50 g → add 25 g rye + 25 g warm water
|
More bubbles, yogurt or apple smell
|
100 g
|
|
4
|
Discard to 50 g → add 25 g rye + 25 g white flour + 25 g warm water
|
Strong bubbling, pleasant fruity-yogurt smell
|
100 g
|
|
5
|
Discard to 50 g → add 50 g white flour + 50 g warm water (now 1:1:1)
|
Doubles in 6–8 hours, smells like yogurt + mild alcohol
|
150 g
|
|
6
|
Same: Discard to 50 g → feed 50 g flour + 50 g water
|
Doubles in 4–6 hours, dome shape on top, very bubbly
|
150 g
|
|
7
|
Same: Discard to 50 g → feed 50 g flour + 50 g water
|
Doubles in 3–4 hours or less → READY TO BAKE!
|
150 g
|
From day 8 onward (maintenance)
- Keep 30–50 g starter in the fridge
- Feed 1:2:2 or 1:3:3 once a day at room temp if you bake daily
OR - Feed and put in fridge → feed once a week
Signs Your Starter Is Ready to Bake With
- At least doubles in volume within 4–6 hours after feeding
- Lots of bubbles throughout (not just on top)
- Smells pleasantly sour/fruity, never like acetone or rotten fruit
First Perfect Loaf (80–85 % hydration, very forgiving)
- 100 g active starter (fed 6–8 h ago and bubbly)
- 400 g white bread flour (or 300 g white + 100 g whole-wheat)
- 300–320 g water
- 10 g salt
Mix → rest 30 min → 4–6 stretch & folds over 2 hours → overnight in fridge → shape → final proof 2–4 h → bake in Dutch oven 30 min covered + 15–20 min uncovered at 245 °C → perfection.
Enjoy your new lifelong baking friend!
Once you have a healthy starter, it can live for decades with weekly feedings.
Here are some Sourdough Discard Recipes
https://www.life360coach.com/sourdough-starter-maintenance/