I began my sourdough journey with nothing more than 100 grams all-purpose flour and chlorine-free water. My 100% Hydration Sourdough Starter, made from such simple ingredients, has become a fascinating project that reshaped my baking routine, proving that a humble mix can lead to remarkable homemade sourdough bread.

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I’ve been tinkering in the kitchen for a while now and decided to try my hand at making a sourdough starter completely from scratch. Honestly, it’s been a fun experiment and a game changer when it comes to bread baking.

I mixed exactly 100 grams of all-purpose flour – sometimes throwing in a bit of whole wheat for extra flavor – with 100 grams of lukewarm, chlorine-free water. The idea is simple yet amazing as you get your very own yeast starter that bubbles up and transforms into a full-blown dough starter recipe in just a few days.

If you’re like me and enjoy experimenting with a 100% hydration sourdough starter even if you’re doing a small batch or using the no scale method sometimes, then this guide is perfect. I had that classic moment wondering, I have a sourdough starter now what, and this recipe has definitely answered that call for me.

Enjoy the journey!

Why I Like this Recipe

I like this recipe because it’s super simple and not complicated at all. I don’t need a dozen ingredients, just flour and water, which means I can easily whip it up even on busy days.

I also enjoy how it teaches me patience. Waiting for the bubbles to form and feed it every day gets me into a routine that makes me appreciate the little changes each day. It really feels like I’m nurturing something special.

Another reason is that it feels really old-school and homemade. Making my own sourdough starter connects me with old baking traditions which I find really satisfying, especially when I use it to bake bread that tastes so fresh and natural.

Lastly, I like that I can experiment with it. Sometimes I mess up or change the ratios a little, and that makes it fun because it’s like a personal baking adventure where every batch can be a bit different.

Ingredients

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All purpose flour benefits: It is a primary carbohydrate source, contributing energy and structure.
It has proteins which help gluten development and overall texture in sourdough.
Adding whole wheat flour increases fiber, vitamins and gives a heartier flavour.
Lukewarm water helps activate natural yeast and aids the fermentation process.
Chlorine free water prevents chemical interference with yeast growth and sour flavor development.
Filtered water ensures a cleaner, balanced environment for the starter culture.
The water temperature is key for encouraging a lively, thriving sourdough starter.
The ingredients work together to create a balanced and healthy sourdough ecosystem.
They form a natural harmony.

Ingredient Quantities

100 grams all-purpose flour (you can also mix in a bit of whole wheat if you prefer)

100 grams lukewarm, chlorine-free water (filtered water works best if your tap water has chemicals)

How to Make this

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1. In a clean jar, mix 100 grams of all-purpose flour and 100 grams of lukewarm, chlorine-free water. Stir until there are no dry bits left.

2. Cover the jar loosely with a clean cloth or plastic wrap so air can circulate but dust stays out, then leave it at room temperature.

3. After 24 hours, you might see a few bubbles on the surface; if not dont worry, it sometimes takes longer to get started.

4. Discard about half of your starter mixture, then add 50 grams of flour and 50 grams of water. Stir really well to combine everything.

5. Repeat the feeding process every 24 hours, always discarding half before adding fresh flour and water.

6. As the days pass the mixture should start smelling slightly tangy and show more bubbles. This is a sign that good bacteria are doing their job.

7. If you see any signs of a layer of liquid on top, just stir it back in when feeding the starter.

8. Continue this feeding schedule for about 5 to 7 days until your starter is bubbly, has doubled in size, and smells pleasantly sour.

9. At this point, your starter is ready to use for baking sourdough bread or can be stored in the fridge for later use.

10. Remember to feed your starter regularly once it is fully active to keep it healthy and strong for all your baking adventures.

Equipment Needed

1. A clean glass jar with a capacity of at least 250 ml so you can mix and let the starter sit without any leftover smells
2. A kitchen scale that measures in grams to get the flour and water amounts exactly right
3. A spoon or stirring utensil to mix the flour and water until you dont have any dry spots left
4. A clean cloth or plastic wrap to cover the jar loosely, letting air in while keeping dust out
5. A timer or clock to help you keep track of the 24-hour feeding intervals

FAQ

How do i mix the ingredients?

Just stir together 100 grams all-purpose flour and 100 grams lukewarm, chlorine-free water until you dont see any dry flour. Be gentle so you don't mess up the natural bubbles.

What temperature should i keep my starter at?

Keep it in a warm spot, around room temperature (about 70°F). If it gets too cold, the starter might take longer to become active.

How many days does it take to see activity?

Typically it takes 4 to 6 days for the starter to show bubbles and a tangy smell, but sometimes it can vary depending on the room conditions.

Why is it important to use chlorine-free water?

Chlorine can kill the useful bacteria needed for the starter to develop correctly, so using filtered or dechlorinated water really helps.

What if my starter seems a bit off when i check it?

If you notice a few bubbles or a slight tangy smell its usually normal. If you see any pink or off colors, though, its best to start over.

How To Make A Sourdough Starter From Scratch Recipe Substitutions and Variations

If you’re short on all-purpose flour, you can use bread flour. It tends to be a bit higher in protein which can help develop a stronger starter.
You could also swap some of the all-purpose flour for whole wheat. Mixing in about 25% to 50% whole wheat can deliver extra nutrients and encourage natural yeast activity.
Instead of using just lukewarm water, some folks like to use filtered or even spring water. This can avoid any extra chemicals which might interfere with your starter’s growth.

Pro Tips

1. Make sure you use water that isnt too cold or hot; lukewarm water really helps the starter come to life quicker.
2. Try mixing in a little whole wheat flour for extra flavor – it can give your starter a nice boost in nutrients.
3. Always use a clean jar and utensils so you dont accidentally add any unwanted germs into your starter.
4. Stick to a regular feeding schedule, even on busy days; consistency is key for keeping those bubbles forming and the starter active.

How To Make A Sourdough Starter From Scratch Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

364

kcal

Equipment: 1. A clean glass jar with a capacity of at least 250 ml so you can mix and let the starter sit without any leftover smells
2. A kitchen scale that measures in grams to get the flour and water amounts exactly right
3. A spoon or stirring utensil to mix the flour and water until you dont have any dry spots left
4. A clean cloth or plastic wrap to cover the jar loosely, letting air in while keeping dust out
5. A timer or clock to help you keep track of the 24-hour feeding intervals

Ingredients

100 grams all-purpose flour (you can also mix in a bit of whole wheat if you prefer)
100 grams lukewarm, chlorine-free water (filtered water works best if your tap water has chemicals)

Directions

In a clean jar, mix 100 grams of all-purpose flour and 100 grams of lukewarm, chlorine-free water. Stir until there are no dry bits left.
Cover the jar loosely with a clean cloth or plastic wrap so air can circulate but dust stays out, then leave it at room temperature.
After 24 hours, you might see a few bubbles on the surface; if not dont worry, it sometimes takes longer to get started.
Discard about half of your starter mixture, then add 50 grams of flour and 50 grams of water. Stir really well to combine everything.
Repeat the feeding process every 24 hours, always discarding half before adding fresh flour and water.
As the days pass the mixture should start smelling slightly tangy and show more bubbles. This is a sign that good bacteria are doing their job.
If you see any signs of a layer of liquid on top, just stir it back in when feeding the starter.
Continue this feeding schedule for about 5 to 7 days until your starter is bubbly, has doubled in size, and smells pleasantly sour.
At this point, your starter is ready to use for baking sourdough bread or can be stored in the fridge for later use.
Remember to feed your starter regularly once it is fully active to keep it healthy and strong for all your baking adventures.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.