Sourdough Starter (Sauerteig) – Step by Step

Steps

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1. 1
   For wheat sourdough: mix 25g wheat flour with 25g warm water (25-30°C) in a clean jar, stir well, and cover. Let it rest for 24 hours in a warm place (ideally 28°C).
   ▶ ≈2:31
2. 2
   For rye sourdough: mix 25g rye flour (Type 1150) with 30-35g warm water in another clean jar, stir well, cover, and let rest for 24 hours in the same warm conditions.
   ▶ ≈3:17
3. 3
   Maintain warmth: place a hot water bottle in the bottom of a closed (but off) oven, and set the jars on top. This helps maintain ideal fermentation temperature in cooler seasons.
   ▶ ≈4:40
4. 4
   First feeding (after 24 hours): add 25g warm water, mix in 25g of the existing culture, then add 25g flour. Use a 1:1:1 ratio (water : culture : flour). Transfer to a clean jar and rest for 24 hours in a warm place.
   ▶ ≈5:25
5. 5
   Continue daily feeding (days 3-7): repeat the feeding process every 24 hours, maintaining the 1:1:1 ratio. Use fresh clean jars and keep in a warm environment (25-30°C). The culture will show peaks and valleys; this is normal.
   ▶ ≈7:07
6. 6
   Test for readiness (around day 7): the starter should double in size within 4 hours and smell pleasantly sour (like buttermilk or yogurt). If it's still weak, continue daily feeding for another 1-2 weeks until it reliably doubles in 3-4 hours.
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7. 7
   Storage and maintenance: keep the starter in the refrigerator and feed once per week. Mix equal parts water and flour (1:1:1 ratio), let it activate at room temperature for 3-4 hours, then refrigerate for another week. Older starters can go 2-3 weeks without feeding.
   ▶ ≈11:44
8. 8
   Beginner's tip: for the first 2 weeks or until your starter reliably doubles in 3-4 hours, add 1-2g fresh yeast to bread recipes as backup. This ensures success while the culture strengthens. Once mature, you can bake entirely with sourdough alone.
   ▶ ≈10:56