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Sourdough Starter Instructions

Sourdough Starter

Thank you for purchasing our sourdough starter. I hope learning how to make sourdough bread will be as enjoyable for you as it has been for me. One of the frustrating things when starting out is getting a sourdough starter going. The pot in this pack will take some of the frustration away for you as long as you successfully refresh it.

The starter in the pot is an offshoot from our own starter, it's fed then potted just as it stopped developing, and then frozen. It should be thawed by the time you get it. It will be resting so will need refreshing, or feeding as we say.

Here are the simple steps to take:

  1. Find a clean jam jar or something similar. A lid is useful, but you can use cling film and a rubber band to seal the container loosely to start with.
  2. Place your jar on some scales, empty the pot of starter into it then zero the scales. If you can’t zero your scales, just write down the weight.
  3. Add 40g of strong bread flour, 40ml of warm water (avoid highly chlorinated water) and stir until you have a smooth paste.
  4. Put a top on and place the container in a warm place. A sunny window sill, airing cupboard or shelf above a radiator works. You’re aiming for around 29c, a bit warmer is OK to kick it off, but not too hot. Any colder and the yeast will be less active or become dormant.
  5. Keep checking to look for bubbling to start, it could take just an hour at mid-twenties Celsius, or may take a day or two if the temperature is very low.
  6. When you see activity return to step 3 above and repeat with equal quantities, 40g/40ml again, or 100g/100ml, flour & water once or twice a day to build it up so you have enough to bake with.
  7. Once the starter is established, (bubbling and increasing in volume) you can start to feed it once or twice a day. Hold back half to refresh, then use the rest in a sourdough recipe.

We have a list of frequently asked questions with answers; click here to read it.

There are many sourdough recipes and techniques described online. Our advice is to find one that's simple and perhaps is completed on a long weekend day.

If you're a visual person and like videos to help with learning, then Mini Miss Bread (MMB by Megan Charnock) has some great short videos that will get you started.

Ingredients, Allergies
10g strong white bread flour (contains wheat), 10ml tap water.

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