Day one is always exciting—it's the start of something full of potential! Beginning a sourdough starter is like nurturing a tiny microbial garden. Today, you're likely combining equal parts of flour and water (measuring by weight is ideal) to create the foundation. Here's a quick overview of what day one typically involves:
Day 1 Checklist:
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Flour: Start with unbleached all-purpose or whole wheat flour. Whole wheat is especially helpful as it provides a microbial boost.
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Water: Use filtered or dechlorinated water, if possible, as chlorine can inhibit microbial growth.
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Ratio: A common starting ratio is 1:1:1, such as 1 cup flour to 1 cup water. You can experiment, for example, by using 1/2 cup unbleached all-purpose flour and 1/2 cup whole wheat flour.
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Container: Use a clean glass jar with a loose-fitting lid or a cloth cover to allow airflow.
At this stage, you'll likely see just a paste with little to no activity. Don’t worry—that’s completely normal. By tomorrow or day three, you may start noticing some bubbles or catching a hint of that tangy aroma as the magic begins!
Sourdough Starter on Day Four
Continuing to feed the sourdough starter with a mix of 1/2 unbleached all-purpose flour, 1/2 whole wheat flour, and 3/4 water. Here's how it looks on day four.
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