Day One: 

In a wide mouth quart jar, stir together 1 cup whole wheat flour and 1/2 cup water. It will be a thick paste. Stir really well to make sure all the dry flour is absorbed. Cover and let sit for 24 hours. I like to use a coffee filter and rubber band. Anything will work as long as it’s breathable. 

Day Two:

Discard half the starter and mix in 1 cup of flour and 1/2 cup water. Stir well. You can switch to all-purpose flour now if you’d like. Cover and let sit for 24 hours. 

Day Three:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours. 

Day Four:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours. 

Day Five:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours.

Day Six:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours. 

Day Seven:

Your starter should be light and bubbly and doubling in size in 6-8 hours. It is now ready to bake with! From now on, feed it every 24 hours or so with 1 cup flour and 3/4 cup water. I usually transfer it to a bowl now because it’s easier to feed and use than when it’s in a jar. You can cover it with wax paper and a big rubber band or my favorite is to use a beeswax cover. 

Tips:

•You can use lukewarm water to feed your starter to give it a little boost, especially in cold weather or if your house tends to be cooler. 

•It may take longer than 7 days to get your starter going and that is totally ok! Just keep discarding and feeding it daily and it will get there. Just don’t quit on it! 

•If you see 100% hydration sourdough starter mentioned in a recipe, it means that you are feeding your starter with the same weight flour as water. I measured it and it’s roughly 1 cup flour and 3/4 cup water. I like that consistency and it’s what works best with most sourdough recipes. 

Happy baking!
~ Rachel ☕️

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