Do You Want to Make Sourdough but Feel Intimidated

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Sourdough starter begins with something very simple. When flour and water are mixed together, it starts to ferment as naturally occurring wild yeast and bacteria feed on the flour. This slow fermentation is what eventually transforms it into a living sourdough starter.

To start, you want to use a one to one ratio. That means equal parts flour and water by weight. You can use 100 grams of flour and 100 grams of water, 50 grams and 50 grams, or any amount you want. The exact number doesn’t matter as long as the ratio stays the same.

When choosing your jar, think ahead. As the starter becomes active, it will increase in volume and can double or even triple in size. Make sure your jar is large enough so the starter has room to grow without overflowing. Starting with extra space will save you a mess later.