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Desi

Sourdough Starter From Scratch

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Prep Time 10 minutes
Rest / Ferment 6 minutes
Total Time 16 minutes
Servings: 150 g active starter
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g (¾ cup + 1 Tbsp + 1 tsp) Caputo Chef 00 flour, for Day 1
  • 100 g (¾ cup + 1 Tbsp + 1 tsp) filtered water, lukewarm, for Day 1
  • 50 g (6 Tbsp + 2 tsp) Caputo Chef 00 flour, for each daily feeding after Day 1
  • 50 g (3 Tbsp + 1 tsp) filtered water, lukewarm, for each daily feeding after Day 1

Equipment

  • A rubber band
  • A loose-fitting lid, plastic cap, or plastic bag
  • A spoon or small spatula

Method
 

  1. Day 1: Mix 100 g lukewarm filtered water with 100 g flour into a thick, shaggy batter. Cover loosely and rest 24 hours.
  2. Day 2: Discard all but 50 g. Feed with 50 g water and 50 g flour, mix well, cover loosely.
  3. Days 3–4: Repeat the same discard and feed daily. Watch for first activity around Day 3 and first real rise around Day 4, though this can vary depending on the temperature, humidity, and flour in your kitchen.
  4. Day 5 on: Keep repeating the daily discard and feed until the starter rises strongly and holds active bubbles for 3 consecutive days.
  5. Once ready, use a portion of it for your first bake. Feed or refrigerate what's left.

Notes

Built for hot, humid kitchens; expect earlier activity than tutorials written for cooler climates. Ready is defined by behavior, a strong, bubbly rise held for 3 consecutive days, not by a set day count.