Day 1

Combine 60 g flour and 60 g water in a clean glass jar.

Stir thoroughly until no dry flour remains.

Scrape down the sides, cover loosely, and leave at room temperature for approximately 24 hours.

Day 2

Keep 60 g of the starter and remove the remainder.

Add 60 g flour and 60 g water.

Mix thoroughly, cover loosely, and leave at room temperature for approximately another 24 hours.

Days 3–4

Continue the same feeding routine approximately every 24 hours:

60 g starter + 60 g flour + 60 g water.

Watch for bubbles, changes in aroma, and increasing fermentation activity.

Don’t assume an early dramatic rise means the starter is ready for bread.

Days 5–7 and Beyond

Continue feeding consistently.

After each feeding, place a rubber band around the jar at the starter’s starting level.

Watch for the complete cycle:

FEED → RISE → DOUBLE → PEAK → FALL

Continue beyond Day 7 when necessary.

Your starter should become increasingly predictable and active before you rely on it to leaven bread.

Important Notes

Temperature: A cooler kitchen generally means slower fermentation.

Flour: Unbleached all-purpose or bread flour works well for this method.

Water: Room-temperature filtered water provides a simple, consistent option.

Timing: Don’t judge readiness based exclusively on the number of days.

Feeding ratio: Remember the simple formula:

60 g starter + 60 g flour + 60 g water = 1:1:1 by weight.

The most important lesson when making your first sourdough starter is simple:

Watch your starter, not just the calendar.

Once you learn its rhythm—feeding, rising, peaking, and falling—you’ll have a much better idea of when it’s active, when it needs feeding, and when it’s becoming strong enough to turn into beautiful homemade sourdough bread.