How to make your own sourdough starter.

All you need to create your very own starter is a flour of your choice (rye, whole wheat, all-purpose…), water, measuring cups and a 2-quart glass (or plastic, but NEVER metal) jar. And patience for approximately 5-7 days.

Basically the same ratio and measurement repeats itself for 5 days, then you have a choice of either using the starter, storing it or drying it. I learned this method (as well as storage techniques) via The Kitchn and I think it’s a pretty straight forward process:

To start, mix 3/4 cup plus 2 tablespoons of flour with a half of cup of water in glass jar. Stir until smooth and sticky, scraping down the sides as you go. Cover with a clean kitchen towel and finish off with a rubber band to hold towel in place. Leave on the countertop in a 70ish degree room for 24 hours.

The next day, feed your starter 3/4 cups plus 2 tablespoons flour and a half cup of water. Stir still smooth, and so on. Repeat this daily feeding ritual for 5 days. Around the 5th day, you should really pick up a sour scent and observe a lot of bubbles happening. At this point you can use the starter to bake breads (swap 1 packet of yeast for 1 cup of starter in your recipes) or let it ferment another day or 2 with feedings if you feel it needs more time.