How to Make a Sourdough Starter with Whole Grain Flour (Print version)
A small-batch whole grain sourdough starter made with flour, water, patience, and clear daily cues for bubbles, rise, and readiness.
# Ingredients:
For starting the culture
01 -
20 g whole wheat flour or whole rye flour
02 -
20 g room-temperature water
For daily feedings
03 -
About 240 g whole grain flour, plus more if needed
04 -
About 240 g room-temperature water, plus more if needed
# Instructions:
01 -
Stir 20 g whole grain flour and 20 g water in a clean glass jar until smooth. Scrape down the sides, cover loosely, and rest at room temperature for 24 hours.
02 -
Keep 20 g of the mixture and discard the rest. Add 20 g whole grain flour and 20 g water. Stir well, mark the level, cover loosely, and rest for 24 hours.
03 -
On days three and four, repeat the same feeding once every 24 hours. Keep 20 g starter, then add 20 g flour and 20 g water.
04 -
From day five onward, feed every 12 hours if the starter rises and falls before the next daily feeding. Keep it around 70-78 F for steady fermentation.
05 -
The starter is ready when it doubles within 4-8 hours after feeding, shows bubbles through the sides, and smells tangy, fruity, or yeasty. This usually takes 5-7 days, but can take longer.
06 -
For regular baking, keep it at room temperature and feed daily. For occasional baking, refrigerate after feeding and feed once a week, then revive at room temperature before using.
# Good to know:
01 -
The starter usually becomes bake-ready in 5-7 days, but cool rooms can stretch this to 10-14 days.
02 -
Use equal weights of starter, flour, and water for a basic 100 percent hydration feeding.
03 -
Discard from the first few days is best thrown away until the aroma turns clean and tangy.