How to make Sourdough Starter

I love sourdough breads especially for pizza, rustic bread and panettone, I tried (adapted) this recipe from Peter Reinhart’s Artisan Breads Everyday. Here are the initial ingredients for making the culture for the starter.

Culture Phase 1


30 gr Bread flour
60 ml filtered water

Mix flour and water in a small glass cup, cover and leave at room temperature for 48 hours. Stir the mixture 2-3 times a day to aerate the mixture. The mixture should bubble within 48 hours.

starter1After mixing

starter2Starts to bubble, after 24 hours

starter3More bubbles after 48 hours

Culture Phase 2


30 gr bread flour
30 gr filtered water
all the culture from phase 1

Mix all the ingredients, make sure all the flour is hydrated. Cover and let it sit in room temperature for 24-48 hours, stir 2-3 times a day to aerate. Aeration will prevent the culture to spoil or develop mold.

starter4After mixing Phase 2

starter5After 24 hours

Culture Phase 3


60 gr bread flour
30 gr filtered water
all phase 2 culture

Mix all the ingredients, the paste will be thicker this time. Cover and let it sit in room temperature for 48 hours, stir 2-3 times a day to aerate. The culture should be very bubbly after 48 hours, if not, wait for another 24-48 hours.

starter6After mixing culture phase 3

starter7Fluffy batter, PH registered 4.0

Culture Phase 4


85 gr bread flour
30 gr filtered water
113 gr phase 3 culture

Mix all ingredients to make a soft dough. Cover and leave in room temperature for 4-24 hours, until it doubles in size.

starter8After mixing Culture Phase 4

starter9Culture Phase 4 after 4 hours

Making the sourdough starter

Because I do not bake everyday, I halved the recipe so I throws away less dough when feeding the starter, double the recipe if you bake everyday.


170 gr bread flour
125 gr filtered water
60 gr culture from Phase 4

Mix all ingredients and knead until it forms a rough dough, slightly tacky. Place the starter in a lightly oiled bowl, cover with cling wrap and leave it in room temperature for 4-8 hours, until it doubles in size. Once it has doubled in size, knead for a few seconds to degas the dough. The starter is now ready to use, place in the fridge for up to 5 days if not used immediately. After 5 days, feed the starter by repeating the process above by using 60 grams of the starter. If you freeze the starter, make sure you feed it, ferment for 4-8 hours before using it in the recipe.

starter11Phase 4 Culture, water and flour

starter12After mixing the Sourdough starter

starter13Sourdough starter after 6 hours

Sourdough starter

Sourdough starter

Finished Sourdough starter to keep in the fridge/freezer,
feed if not ussed within 5 days

I will post the recipes that are using this starter, so check back this space.