A sourdough starter is simply flour and water that captures wild yeast and friendly bacteria. Mix equal weights of whole wheat or unbleached flour and water in a clean jar, cover loosely, and leave it at room temperature.
Each day, discard about half and feed it fresh flour and water. Within one to two weeks, a healthy starter will double in size within a few hours of feeding, smell pleasantly tangy, and show plenty of bubbles. That is the sign it is ready to bake with.
Pin Tip
Use a rubber band around the jar to mark the level after each feeding. It makes it easy to see how much your starter rises and when it peaks.
Quick Baking Checklist
Read the whole recipe before you start, measure ingredients accurately, preheat the oven fully, and set a timer a few minutes early so you can check for doneness. Small habits like these prevent most baking mistakes.
Make It Your Own
Once you master the basic method, experiment with flavors you love, such as citrus zest, warm spices, toasted nuts, or a different chocolate. Keep notes so you can repeat your favorite version.
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