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The Sourdough Starter Journey

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From a humble mix of flour & water to a living, bubbling culture ready to leaven bread

Day 1
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Day 1 — The Mix

Combine equal weights of whole wheat or rye flour with unchlorinated water. Stir well, cover loosely, and leave at room temperature (21–24°C). Nothing dramatic will happen today — you're simply waking up wild yeasts and bacteria that live on the flour.

⚖️ Mix 50g flour + 50g water 🌾 Smell: Flour, slightly nutty Thick paste
Day 2
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Day 2 — First Signs of Life

You may notice a few bubbles starting to form — or nothing yet. Some starters take until day 3 to show activity, so don't panic. The microbes are multiplying and beginning to ferment. Discard half of the starter, then feed with fresh flour and water.

🍽️ Discard half, feed 50g flour + 50g water 👃 Smell: Faintly sour, a little funky ⚠️ No bubbles yet? Normal — keep going
Day 3
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Day 3 — It's Alive!

This is the exciting moment — your starter should be visibly bubbly and may have doubled in size. The smell turns noticeably sour. This burst of activity is often driven by leuconostoc bacteria (a fast, not-quite-right organism) before true wild yeast takes over. Don't bake with it yet.

🍽️ Discard half, feed 1:1:1 🧪 Smell: Tangy, slightly cheesy Airy, loose, bubbly ⚠️ Not ready to bake — unstable yet
Day 4
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Day 4 — The Lull

After day 3's excitement, activity often drops. The fast-acting bacteria die back, and the environment acidifies — this is normal and actually good. True wild yeast and lactobacillus are establishing dominance. You may see a dark liquid (hooch) on top — it smells of alcohol and means the starter is hungry.

🍽️ Stir in hooch or pour off, then feed 🍺 Smell: Alcoholic, sharp, acetone-y ⚠️ Less activity is normal here
Day 5

Day 5 — Stabilising

The true wild yeast colony is strengthening. You should start to see consistent doubling within 8–12 hours of feeding. The bubble structure becomes more regular and even. The aroma is cleaner — pleasantly sour like yoghurt, maybe with a fruity edge. Keep feeding twice daily if your kitchen is warm.

🍽️ Feed twice daily if warm (22°C+) 🍋 Smell: Clean sour, yoghurt-like Airy, webby internal structure
Day 6
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Day 6 — Strong & Predictable

Your starter is showing a dome at its peak and doubling reliably. The float test is becoming relevant — if a small spoonful floats in water, the starter is gassy enough. The microbial community is now stable and dominated by Saccharomyces cerevisiae (wild yeast) and Lactobacillus bacteria.

💧 Try the float test at peak rise 🍎 Smell: Fruity, complex sour Domed top, creamy, webby
Day 7

Day 7 — Ready to Bake! 🎉

Your starter reliably doubles within 4–8 hours of feeding, has a domed top at peak, smells wonderfully sour and yeasty, and passes the float test. The internal structure is a honeycomb of fine bubbles. Feed it one final time, and use it at peak rise — when it's domed and just starting to flatten.

✅ Float test: passes ✅ Doubles in 4–8 hrs 🍞 Smell: Yeasty, complex, vinegar-y 🔥 Bake when domed at peak!

Starter Activity & Rise Level Over Time

Approximate — actual results vary with temperature and flour type

0% 50% 100% Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 ✓ ↓ The Lull
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The Float Test — Your Final Check

At peak rise (the domed top), drop a small spoonful of starter into a glass of water. If it floats, it's ready to bake. The bubbles of CO₂ give it enough lift. If it sinks, feed once more and wait for the next peak — usually another 4–8 hours. Most starters need 7–14 days to fully mature.

Results vary with ambient temperature, flour type, and water quality · Warmer kitchens ferment faster