How to Make a Sourdough Starter from Scratch

Steps for Success

  • Use a clean ceramic or glass bowl. I like to use a Pyrex bowl because it comes with a lid.
  • Mix ingredients with a non-metal spoon. Silicon or plastic is best as metal can react with the acids in the starter.
  • I use fresh unsweetened pineapple juice instead of water in the first 2 days of creation. It contains acidic acid which inhibits the growth of Leuconostoc bacteria.  When this bacterium is present, it will look as though your starter is growing, only to destroy it within 2 weeks.
  • Always, and I mean always use filtered water when feeding your starter. Most tap waters contain chlorine, and this will harm the good bacteria you are trying grow. Even if you use rainwater from a tank, I would still filter it.
  • Always use stone ground organic flour. The best quality ingredients will produce the best quality starter.  Non-organic flours can contain mould inhibitors, pesticides and synthetic vitamins, all which can inhibit the growth of your wild yeast and bacteria.
  • Make sure the ambient temperature where you are making your starter is between 18-28 degrees Celsius.
  • Allow for up to 5 days to make your starter

And lastly, have faith and patience because when your starter comes to life it will gift you many, many loaves of beautifully fermented, gut friendly sourdough bread.