Sourdough Starter (Bread + Whole Wheat)
A simple, reliable sourdough starter built with a 50/50 blend of bread flour and whole wheat flour. Designed for strong fermentation, clear peak timing, and real-life schedules.
Equipment
- Clean jar (16–32 oz)
- Spoon or small spatula
- Rubber band or marker (to track rise)
Ingredients
Ingredients
- 50 g bread flour unbleached
- 50 g whole wheat flour
- 100 g water room temperature, non-chlorinated if possible
Daily Feeding Ingredients (Days 2–7)
- 50 g bread flour
- 50 g whole wheat flour
- 100 g water
Instructions
Instructions
Day 1: Start the Culture
- In a clean jar, mix 50g bread flour + 50g whole wheat flour + 100g room-temp water until smooth. Scrape down the sides and cover loosely (lid resting on top, not sealed).
- Rest 24 hours at 70–75°F (room temp).
Day 2: First Feeding
- Discard half the starter (leave about 100g in the jar).
- Add 50g bread flour + 50g whole wheat flour + 100g water. Stir until smooth. Cover loosely and rest 24 hours.
Days 3–5: Build Strength
- Repeat daily: discard half (leave about 100g), then feed with 50g bread flour + 50g whole wheat flour + 100g water. Stir well, scrape sides, cover loosely.
- Expect activity to fluctuate. A big rise around Day 3–4 followed by a slowdown is normal. Keep feeding consistently.
Days 5–10: Confirm Maturity
- Continue daily feeding until the starter doubles in 4–6 hours after feeding and shows a clear rise-and-fall pattern.
- Mark the jar after feeding (rubber band). Use the starter when it’s at peak: domed top, airy texture, lots of bubbles, and it has doubled.
Notes
Notes (Chef Notes)
Why whole wheat helps: Whole wheat contains bran and germ, which carry more natural yeast, bacteria, minerals, and enzymes. It typically kick-starts fermentation and improves early reliability.
Temperature control: Cooler kitchens slow everything. If your space is under 68°F, fermentation may take closer to 8–10 days.
Peak timing: For best leavening power, use the starter at peak (domed and doubled). Using it after it collapses will ferment dough slower and can increase sourness.
Feeding Ratio Timing (Quick Guide)
1:1:1 peaks ~4–6 hrs
1:2:2 peaks ~6–8 hrs
1:3:3 peaks ~8–12 hrs
Storage
Daily baking: Keep at room temp and feed every 24 hours.
Occasional baking: Refrigerate and feed weekly. Before baking, do 1–2 room-temp feedings to return it to peak strength.
FAQ
How do I know if my starter is ready?
It should double in 4–6 hours after feeding at room temperature and smell clean and tangy, not harsh. My starter rose once and stopped. Did I kill it?
No. Early blooms are normal. Keep feeding on schedule and control temperature. There’s liquid on top — is that bad?
That’s “hooch” (alcohol). Stir in or pour off, then feed. Should I use filtered water?
If your tap water is heavily chlorinated, filtered water can help. Otherwise, room-temp tap water is usually fine. Can I switch to all bread flour later?
Yes. Once stable, you can feed all bread flour. The culture adapts.
It should double in 4–6 hours after feeding at room temperature and smell clean and tangy, not harsh. My starter rose once and stopped. Did I kill it?
No. Early blooms are normal. Keep feeding on schedule and control temperature. There’s liquid on top — is that bad?
That’s “hooch” (alcohol). Stir in or pour off, then feed. Should I use filtered water?
If your tap water is heavily chlorinated, filtered water can help. Otherwise, room-temp tap water is usually fine. Can I switch to all bread flour later?
Yes. Once stable, you can feed all bread flour. The culture adapts.
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