Sourdough Starter with Fresh Milled Flour
Learn how to make a sourdough starter with fresh milled flour. This step-by-step guide covers everything you need to start and maintain a healthy starter!
Yield: 1 active starter
Equipment
- 1 clean glass jar with a loose-fitting lid or breathable cover
- 1 digital kitchen scale
- 1 spatula or wooden spoon for stirring
Materials
- 50 g fresh milled whole wheat flour (I use hard white wheat, but hard red, spelt, rye and einkorn are also great options. See post above for info on how different grains will affect your starter.)
- 50 g filtered or spring water (avoid chlorine - it can kill your starter!)
Instructions
- Day 1: In a clean glass jar, mix 50g of fresh milled whole wheat flour and 50g of filtered water. Stir until fully combined into a thick batter. Cover loosely with a breathable lid (cloth or coffee filter) and place in a warm spot (70-75°F).
- Day 2: Check for any bubbles or slight rise. Discard half of the starter (about 50g), then feed it with 50g fresh milled flour and 50g water. Stir well, cover, and return it to its warm spot.
- Days 3-14: Repeat the same feeding process each day—discard half, then feed with equal parts fresh flour and water. By day 4 or 5, your starter should begin to smell slightly sour and develop more bubbles.
Notes
- Determining Readiness: Your starter is ready to bake with when it doubles in size within a few hours of feeding, has a bubbly structure, and passes the float test (a spoonful of starter should float in water). If it’s not there yet, continue feeding daily until fully active.
- Maintenance: Once your starter is established, you can continue daily feedings or store it in the refrigerator, feeding once a week. To revive a chilled starter for baking, take it out 1-2 days in advance and feed it twice before using.