The Foolproof Process
Master Sourdough
Day 1
Mix Your Starter
Combine 50g whole wheat flour and 50g lukewarm water in a clean jar. Mix well, cover loosely, and let it sit at room temperature for 24 hours.
Day 2–3
First Feedings
Discard half the starter. Add 50g all-purpose flour and 50g water. Repeat every 24 hours. You may see some bubbles — that's life.
Day 4–6
Building Strength
Continue daily feedings. Switch to twice daily if the starter is rising and falling quickly. It should smell pleasantly tangy and yeasty.
Day 7
The Float Test
Your starter should double in size within 4–6 hours of feeding. Drop a spoonful in water — if it floats, it's ready to bake with.
Day 8
Bake Your First Loaf
Mix 180g active starter, 375g water, 600g bread flour, and 13g salt. Fold every 30 min for 2 hours. Bulk ferment 4–8 hours, shape, cold proof overnight, and bake at 500°F in a Dutch oven.
