Comprehensive Sourdough Starters Guide
Community Contribution • Contributed by Calvin B.
Based on personal experience, reading, research and experimentation. This represents one approach - use what works for you and adapt to your taste and style.
Everything you need to create and maintain a healthy sourdough starter — quick guide below, deep dive further down.
Excellent Video Resources
Before diving into this written guide, you might want to check out these excellent video tutorials on sourdough starter creation and maintenance from some of the best creators in the sourdough community:
🥖Quick Maintenance
Daily routine for keeping your starter healthy and active
Ingredients
The exact amount is not critical — 50g tends to double faster, while 30g takes longer but may produce a stronger starter.
Room temperature is fine, ideally around 22–25°C. See water note below.
Made in bulk using a 50/50 mix of unbleached plain flour and rye flour — see feed note below.
Jar recommendation: Weck 850 ml Glass Jar (100mm x 147mm) with lid. Any 700ml-1L capacity jar with non-sealing lid works fine.
Method
Add 90ml water to your 30g–50g of existing starter in a clean jar. Stir to loosen it up.
Add 100g of your flour mix to the jar.
Mix well until there is no dry flour, cover loosely (non-sealing lid or cloth), and leave at room temperature.
Leave to ferment at 22–25°C for 8–16 hours — your starter should double in size and become bubbly and active.
Repeat steps 1–4 every 24 hours to maintain a healthy starter.
Water: If your tap water contains chlorine, let it sit uncovered for 24 hours before using. Chlorine can inhibit yeast and bacteria activity.
Feed Mix: Bob's Red Mill Organic Dark Rye Flour is perfect for the 50% rye portion. While pricey, keep some on hand for reviving a dormant starter.
📚Detailed Notes
Deep dive into the science and techniques behind great sourdough starters
About the Contributor
Calvin B. is a software developer and passionate home baker who has been experimenting with sourdough starters and fermentation techniques. This guide represents years of personal research and practical experience focused on achieving traditional San Francisco-style sourdough flavors.