Sourdough
An easy guide to starting your own sourdough starter from scratch. With just flour, water, and a little patience, you’ll get an active and bubbly starter perfect for bread, rolls, and much more
Posted on 5/17/2026
Servings
1
Total time
240 hours
Servings
1
Total time
240 hours
Ingredients
Instructions
Mix the flour and water well in a container.
Cover the container with a kitchen towel so the starter can breathe.
Leave it in a warm spot for 48 hours.
Discard 50 g of the starter and add 25 g wheat flour, 25 g whole wheat flour, and 50 g water.
Repeat this once a day for 7–10 days.
When your starter doubles in size within 4–6 hours and passes the float test, it is active and ready to use for baking.
You may also like
Carrot Buns
Carrot buns are a delicious pastry with a moist and soft crumb. They are filled with carrots and sunflower seeds, and their flavor can easily be varied with, for example, pumpkin seeds or root vegetables.
Hot Cross Buns
Soft, slightly sweet buns filled with warm spices and juicy raisins, adorned with the classic cross and a glossy glaze. Hot Cross Buns originate from England and are traditionally eaten on Good Friday during Easter. Perfect for the Easter table or as a cozy afternoon bun with butter.
Ciabatta Rolls
These ciabatta rolls have the classic airy crumb and crispy crust. It's a super delightful dough to work with once it has risen. The dough is made with tipo 00 wheat flour, which gives a silky smooth texture, and the slow rising with repeated folding creates the characteristic large air pockets.
Burger Buns
Soft and fluffy homemade burger buns, perfect for both classic and homemade burgers. Butter and honey add a slight sweetness and a spongy texture, making the buns extra delicious, even the next day.
Comments
Leave a comment
Leave a comment
Comments are verified before being published
No comments yet. Be the first to comment!