Sourdough starters – Day 3

Today is when things start to get interesting; bubbles appear and the starter does exciting things like double in volume through the day.


100g plain flour (I use organic flour)

100g water (tepid)


Weigh ingredients and place in the glass container with the starter from yesterday. Mix with a fork until all lumps are gone.


Look: Before feeding, the starter doubled in size today and small bubbles were visible through the sides of the container. A few larger bubbles formed and started to rise to the surface as the day progressed.

After feeding, it had a smooth appearance

Feel: The consistency of the starter changed throughout the day. Remembering that yesterday after feeding the starter was quite thick, by the time I fed today, it had become runny to the extent that it was more like a thick liquid than a paste-.

After feeding, the consistency of the starter was that of a runny paste.

Smell: Before feeding the starter smelt quite vinegary. This is usual in a maturing starter and will change over time.

Taste: As to be expected from the smell, the starter had a faint vinegary taste.

Sourdough starters – Day 2

Don’t be worried if your starter hasn’t done amazing things yet. It is only day two and the yeasts are still building to the numbers needed to create a distinctive sourdough.


100g plain flour (I use organic flour)

100g water (tepid)


Weigh ingredients and place in the glass container with the starter from yesterday. Mix with a fork until all lumps are gone.

Day 2 feeding
Mixing the feed (flour and water) into the starter.


Remember that I’m putting in the observations on how my starter is changing. This will vary depending on the feedstock and conditions under which the starter is grown. So if yours is different to what I have described below, don’t panic and keep going.

Look: Before feeding the starter, it hadn’t changed appearance over night. This is typical. For the starter to be whizzing along on day two would indicate you have really active wild yeasts in your area.

With the addition of today’s ingredients, my starter was a bit drier and more thick paste-like. Equally, depending on your ingredients, it could still be a quite wet mix after this first feed. No bubbles were present at this stage.

Feel: Today, my mix felt like a sticky paste. As you can see from the photo, it was less willing to run off the fork when lifted.

Day two after feeding
Appearance of the starter after its first feed

Smell: Before feeding the starter, it had a faint yeasty smell. This faded after the new ingredients were incorporated.

Taste: Before feeding, the starter had a mild yeasty taste.

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

Sourdough starters – basic information

I’ve been asked by a few people how to begin a sourdough starter. While I’m not an expert, and I’ve only had my starter for the last few months, it is working well for me (you can check this out on my Facebook site).

One thing you should know before embarking on a sourdough journey is that it requires commitment. Mostly at the start. However, once your starter matures you can take a more relaxed attitude to caring for it. Yes, I do mean caring for it. A starter is a living community that, like all living things, requires food and water for it to thrive. It is a microcosm that has moods and will react differently depending on how warm it is, the quality of food you give it and a host of other factors.

The microbes (wild yeast and bacteria) that make the starter the starter come from the flour and water used, from the local environment through the air, on the utensils and containers you use and off your hands. I prefer organic flour for my starter so it has the most variety in microbes it can.

Not all microbes are good, but you’ll know if your starter has some of these ‘bad bugs’ – it will turn different colours from orange to green to pink, red or black and smell really bad. If any of this happens to your starter THROW IT OUT AND START AGAIN.

But that’s enough blather. On to the recipe.

Basic idea behind making a starter

In a nutshell (see below for the detailed method), to make a sourdough starter you add equal weights (note, NOT volume) of plain flour and water together every day for five days. For me, I use 100g each of flour and water. By the end of the five days, my starter comprises 500g each of flour and water.

Some people recommend making the starter in the proportion of 1:1:1 each of starter, flour and water. So you don’t end up with kilos of starter by the end of it you discard part of your starter each day. I haven’t tried this method – I can’t bring myself to throw any of the starter away. That said, worms love discarded starter so if you do try this method, your compost will thank you.

For the purpose of this blog I’ll begin a new starter and run you through the ingredients, method and some observations on the process so you know what to expect. Don’t be surprised if your starter looks or smells different to mine, these will be affected by the source, age and moisture content of the flour, the type of flour you use, how warm it is and the yeasts and bacteria in your environment. But so long as it doesn’t smell off or become anything other than a creamy-colour, it should be okay.

What you will need to make a sourdough starter: flour (I use organic plain wheat flour), water and a glass container that either has a lid or can be easily covered by cling wrap – straight-sided is best so you can easily see how much your starter has risen.

There are lots of websites that go into more detail on sourdough starters and recipes. I recommend you have a look at them and work out what method is best for you.


  1. Ingredients are measured by WEIGHT not volume, including liquid ingredients
  2. Water: I’m lucky enough to be on tank water so I can use it straight from the tap. If you are on mains, reticulated water you will have to either boil it and let it cool down or let it sit for 24-48 hours to remove the chlorine from the water. Chlorine is used to disinfect mains drinking water so using it for your starter will kill off any of the desired microbes in the flour. Alternatively, you could purchase spring/filtered water to use.
  3. Container: For ease of seeing how your starter is growing, I suggest a glass, straight-sided container. A healthy, mature starter will double in size after being fed due to the gas produced by the growing yeasts before deflating. You will need to make sure your container is large enough to cope with the daily expansion of the starter. I use a 7-cup container with a tight, but not air tight, lid. This lets the starter breathe without letting it dry out.

Over the next five days I’ll run you through making a starter, what you need to do and what it looks, feels and tastes like.

Word of the week – Prestidigitation

Have I mentioned I love words? I was one of those nerdy kids who read the dictionary. Yes, I literally read the dictionary when I was growing up. Not your everyday kids’ dictionary with 16pt font and about 250 words. In the one I had the font was lucky to have been 8pt. And the volume was so thick it was sold to lucky readers in instalments that were compiled over months, if not years, until it reached its magnificent completion as a tome that must have weighed 5kg if not more. It was a great dictionary. Granted, you can look up anything on the internet now, but there is nothing as satisfying as poring through a real, tangible book and feeling its weight holding you firmly in the chair as your head flies into the clouds…

Anyway, on to today’s word:

Prestidigitation. A noun that means juggler or conjurer.

Not as catchy as juggler or conjurer, but could this not-so-simple word be the source of the oft-used “hey presto”?

Welcome to Fanciful Fiction

I’ve finally done it. I’ve created a website for my writing journey. Here I’ll blog about writing, books and other wordsmithing-related topics. And words. I love words; the more unusual the better. If you come across a word you think should be put up in lights, let me know and I’ll sing it to the rafters.

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