What you need
Starter at a glance
- Flour
- Whole wheat or rye to begin
- Water
- Lukewarm, unchlorinated
- Ideal temperature
- 24-27°C / 75-80°F
- Time to ready
- 7-14 days
- Daily cost
- 50 g flour, 50 g water
- Flour: start with wholegrain rye or whole wheat. The bran carries more of the wild microbes and nutrients that get fermentation going. You can switch to white flour later.
- Water: tap water is usually fine. If your supply is heavily treated, use filtered water. Chlorine dissipates if water stands uncovered overnight; chloramine does not, so filter it.
- A clean jar of about 500 ml to 1 litre, a loose lid or cloth, a scale and a spoon or spatula.
- A warm spot. Warmth matters more than anything else. Near, but not on, a warm appliance often works.
The plan, day by day
- Day 1. Mix 50 g wholegrain flour with 50 g water at about 27°C (80°F) into a thick paste. Scrape down the sides, put a rubber band at the level of the paste, cover loosely and leave somewhere warm.
- Day 2. You may see bubbles or no change. Either is normal. Stir, and leave it alone.
- Day 3. Keep 50 g of the mixture and discard the rest. Add 50 g flour and 50 g water, mix and mark the level again. This is a 1:1:1 feed: one part starter, one part flour, one part water by weight.
- Days 4 to 5. Activity often drops or stops completely. Early bubbles come mostly from bacteria that die off as the mixture becomes more acidic. Keep feeding once a day. Do not give up here.
- Days 6 to 7. Yeast activity starts to show: a domed surface, a sour, yoghurty or beery smell and a rise above your band. Once it rises reliably, feed twice a day, about 12 hours apart.
- Days 7 to 14. Keep up twice-daily feeds. You can now feed with white bread flour or a mix. The starter is ready when it at least doubles within 4 to 8 hours of a feed, three days in a row.
A cool kitchen slows everything down. At 20°C (68°F) a starter can take two to three weeks. Warmer water and a warmer spot are the most effective fixes.
How to tell it is ready
- It at least doubles in volume within 4 to 8 hours of feeding, consistently.
- It has a domed or slightly cracked top at its peak, with bubbles throughout when you look through the glass.
- It smells pleasantly sour, like yoghurt, apples or mild vinegar, not like nail polish remover or rot.
- It feels airy and holds its shape when you lift some with a spoon.
The float test (dropping a spoonful in water) is popular but unreliable, especially for wholegrain or very wet starters. Rise and timing are better guides.
Smells and liquids
| You see or smell | What it usually means | What to do |
|---|---|---|
| Grey or brown liquid on top ("hooch") | Hungry starter; alcohol from fermentation | Pour off or stir in, then feed. Feed more often. |
| Acetone or nail polish smell | Very hungry, very acidic | Feed at a larger ratio, such as 1:2:2 |
| Cheesy or sock-like smell in the first week | Early bacteria, normal at this stage | Keep feeding; it usually passes |
| Fuzzy mould, or pink, orange or red streaks | Contamination | Throw it all out, wash the jar and start again |
Mould or pink and orange colours mean the whole starter goes in the bin, jar contents and all. Do not scrape off the top and carry on. Wash the jar in hot soapy water before you start again.
Next steps
Once your starter passes the readiness test, move on to the feeding and maintenance guide to set up a routine, then bake your first country loaf. Keep a little starter in the fridge as a backup from now on.