- Step 1: Mix 50mls of water with 50grams of flour in a glass jar.
- Step 2: Gently cover the mixture with fine mesh cheesecloth.
- Step 3: Let the mixture rest overnight for about 12 in the kitchen. If you have a clean and warm outdoor space receiving natural sunlight, you can place the jar there during the daytime.
- Step 4: After 12 hours, transfer the mixture to a larger jar. Feed another 50mls of water & 50grams of flour, cover and let it sit for 12 more hours.
- Step 5: Repeat Step 4 for 5 to 6 more days.
By day 4, you will notice a frothy top and can smell the mixture. The vinegar-like smell is a sign that the fermentation process has begun and you are on the right track. Within a week your homemade sourdough starter will be ready. If you feel it’s not ready yet, give it an additional day. Each day the mixture will rise steadily and later fall back down. A slight liquid accumulation on the top is common so do not worry about it. The liquid will be absorbed by the mixture later on.
Note: If you keep the sourdough starter at room temperature you have to feed it every day. Therefore, for occasional baking, simply store the starter in the fridge.