Learn how to create a natural sourdough starter using just whole wheat flour and water. This beginner-friendly method uses wild yeast from the environment to build a strong starter over 7–10 days. Ideal for home bakers who want to make naturally fermented sourdough bread without commercial yeast.
In a clean glass jar, mix 50 g whole wheat flour with 50 g water.
Stir well until a thick batter forms.
Cover loosely with a lid or cloth.
Leave at room temperature (24–30°C) for 24 hours.
You may see small bubbles forming.
Discard half of the mixture.
Add 50 g whole wheat flour and 50 g water.
Stir well and cover loosely again.
Repeat the daily feeding process.
Discard half the starter each day.
Feed with 50 g flour and 50 g water.
Stir well and keep in a warm place.
Your starter is ready when:
It doubles in size after feeding
It smells pleasantly sour
It shows many bubbles
It rises and falls within 4–6 hours
This usually happens between day 7 and day 10.