How to Make a Sourdough Starter at Home
A sourdough starter (eksi maya) is a natural leavening culture made by fermenting flour and water. No commercial yeast — just flour, water, and patience.
What is a Sourdough Starter?
Wild yeast and lactic acid bacteria develop over days and provide rise and flavor to sourdough bread. To get the best results, we recommend using high-quality Bodrum Wheat Flour.
Ingredients & Equipment
- Flour: Whole wheat or rye flour (for Day 1), then all-purpose wheat flour for feedings.
- Water: Filtered or non-chlorinated water (lukewarm).
- Tools: Clean glass jar (750ml+), spatula, and a kitchen scale.
Step-by-Step Instructions
Day 1 — Mix
Combine 100 g flour with 100 ml lukewarm water. Stir until smooth (like thick pancake batter). Cover loosely and leave for 24 hours.
Day 2 — Feed
Discard about half the mixture. Add 50 g flour and 50 ml water, mix well, and cover.
Day 3 — Watch for Bubbles
Small bubbles and a tangy smell should develop. Repeat the discard-and-feed (50 g flour + 50 ml water).
Days 4–6 — Strengthen
Feed once or twice daily. The starter should start doubling in size within a few hours after feeding.
Day 7 — Ready to Use
The Float Test: Drop a spoonful of starter into water — if it floats, it is active and ready for baking!
Tips & Maintenance
- Consistency: Feed at the same time each day to build a reliable routine.
- Storage: Store in the fridge if you bake less frequently and feed once a week.
Ready to bake? Shop Bodrum Wheat Flour Here and start your sourdough journey today!
