Sourdough starters – Day 1

I’ll keep is simple and just run through the recipe. I’m happy to answer questions if you have them.


100g plain flour (I use organic flour)

100g water (tepid)


  1. Weigh ingredients and place in a glass container. Make sure the water is tepid. If it is too hot you will cook the yeasts in the flour and have to start again.
  2. Mix ingredients with a fork until all lumps are gone.
  3. Cover the container (either with a lid or cling wrap) and place somewhere warm, not hot. I’ve hear of some people putting theirs on top of the fridge. I put mine on top of a cabinet in the living room.
Sourdough starter ingredients
Day 1. Sourdough starter ingredients


Look: At this point the mix will be slightly runny. If it isn’t, it means the flour was on the dry side. Don’t worry, it will still work fine. The first starter I made was quite dry and more cohesive than the starter in the photos. This changed as I fed it.

Feel: Depending on how wet your mix is, the starter will feel like a smooth paste to a slightly sticky paste.

Smell: It will smell like home-made clag.

Day 0
Day 1. Sourdough starter after mixing
Day 1. Sourdough starter during mixing

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