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How to Make a Sourdough Starter at Home | Easy Guide

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How to Make a Sourdough Starter at Home | Easy Guide
Sourdough Starter Recipe

How to Make a Sourdough Starter at Home

Easy, step-by-step recipe for creating a healthy sourdough starter (eksi maya). No commercial yeast — just flour, water, and patience.

What is a Sourdough Starter?

A sourdough starter (eksi maya) is a natural leavening culture made by fermenting flour and water. Wild yeast and lactic acid bacteria develop over days and provide rise and flavor to sourdough bread.

Ingredients

  • Whole wheat or rye flour (for Day 1): 100 g
  • Filtered or non-chlorinated water (lukewarm): 100 ml
  • For regular feedings: 50 g flour + 50 ml water

Equipment

  • Clean glass jar (750 ml or larger)
  • Spoon or spatula
  • Kitchen scale (recommended)
  • Breathable cover (cloth or loose lid)

Step-by-step Instructions

Day 1 — Mix

  1. Combine 100 g whole wheat flour with 100 ml lukewarm water in a jar.
  2. Stir until smooth (like thick pancake batter). Cover loosely and leave at room temperature for 24 hours.

Day 2 — Feed

  1. Discard about half the mixture (this keeps the acidity and volume manageable).
  2. Add 50 g flour and 50 ml water, mix, and cover.

Day 3 — Watch for Bubbles

  1. Small bubbles and a slightly tangy smell should develop.
  2. Repeat the discard-and-feed (50 g flour + 50 ml water).

Days 4–6 — Strengthen

  1. Feed once or twice daily (discard half, then add 50 g flour + 50 ml water).
  2. The starter should start doubling in size within a few hours after feeding.

Day 7 — Ready to Use

  1. Perform the float test: drop a spoonful of starter into a bowl of water — if it floats, it is active and ready for baking.

Notes

If your kitchen is cool, fermentation may take longer. Keep the starter between 22–26°C for best results. If an off-putting smell (rot or strong acetone) appears, discard and restart.

Tips & Maintenance

  • Feed at the same time each day to build a reliable routine.
  • Use filtered water to avoid chlorine which can inhibit wild yeast.
  • Store in the fridge if you bake less frequently — feed weekly.
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