Sourdough Basics: Make Your First Loaf with a Living Starter

There is nothing quite like the smell of sourdough in the oven. It feels homely, nourishing, and somehow like a tiny act of rebellion against instant everything. Sourdough is not magic, it is biology. A handful of flour and water becomes a living starter, which slowly turns into tangy, chewy bread that your family will actually eat.

If you are new to this, start here. No perfection required, only curiosity and a little patience. Below I walk you through a simple starter, an easy first loaf, troubleshooting, and sensible tips for busy mums who still want real food on the table.

Why sourdough matters

Sourdough is more than a trend. The slow fermentation:

• helps break down some of the gluten and phytic acid in flour so the bread can be easier on digestion,

• increases mineral availability, and

• gives flavour and texture that keep you coming back.

For families, it is an affordable, nourishing staple that pairs beautifully with soups and simple meals. Plus, it is a lovely gentle rhythm to a day.

Starter: your living flour and water

What you need

• 25g wholegrain (easier to kickstart fermentation)

• 25g very strong bread flour

• 50ml lukewarm water (filtered if possible)

• a clean glass jar with a loose lid or cloth cover

Day 1

1. Mix 50g flour and 50ml water in the jar, stir until smooth, cover loosely.

2. Leave at room temperature, ideally 20–24°C, out of direct sun.

Day 2–5

1. Each morning discard about half the jar.

2. Feed with 50g flour (I do half wholegrain and half very strong bread flour) + 50ml water (filtered)

3. Bubbles, a mild tangy smell, and gentle rise show activity. By day 5 you should see the starter double within 4–6 hours of feeding.

Tip: If your kitchen is cool, use wholegrain flour, which often ferments faster. If you leave town, refrigerate the starter and feed weekly. I prefer filtered or bottled water for my starter and dough, and I always clean my tools well.

Feeding the starter before you bake (so you have enough)

Before you bake, you need not only an active starter but enough of it. That means feeding to build volume, then using the starter when it is at its peak activity. Two common feed ratios are 1:1:1 and 1:2:2 (starter : flour : water). Quick rule of thumb:

• 1:1:1 gives an even amount of food and ferments faster, so it peaks sooner.

• 1:2:2 gives the starter more food, so it builds more mass and peaks later. Use this if you want to bake later or need extra starter.

  
  

Practical goal: one loaf uses about 150 g active starter. If you want to bake two loaves, you need about 300 g starter, plus a little left over to continue feeding. I aim to finish with around 75 g left in the jar so I do not have to rebuild from tiny scraps.. A neat way to get this is to feed using a 1:1:1 ratio, using these weights:

• 125 g existing starter

• 125 g flour

• 125 g water

Timing and peak

• The starter should be used when it is active and at its peak rise after feeding. At typical kitchen temperatures (around 20–24°C) a 1:1:1 feed often peaks faster, in roughly a few hours, while a 1:2:2 feed will take longer to peak because there is more flour to digest. If you need to bake later in the day, use 1:2:2 so it does not peak too early.

• Use your eyes and nose, not just the clock: look for a good rise, lots of bubbles, and a pleasant tangy smell. That means it is ready.

Keepback rule

Always leave at least 50–100 g of starter in the jar after taking what you need. That makes future bakes faster and avoids rebuilding from nothing.

Your first simple loaf (no fuss recipe)

Ingredients

• 500g very strong bread flour

• 350ml filtered water

• 150g active starter (fed 4–6 hours earlier)

• 10g sea salt or Himalayan

Method

1. Mix starter and water in a large bowl. Add starter and salt, mix until combined (shaggy dough).

2. Do 3 sets of stretch and folds over 2 hours, 30 minutes apart. Let bulk ferment at room temperature until doubled, about 4–6 hours depending on temperature.

3. Shape into a tight round, place seam side up in a floured banneton or bowl lined with a tea towel. Refrigerate overnight for flavour, or proof 2–3 hours at room temperature.

4. Preheat oven to 230°C. Place tray with hot boiling water for steam. Score the loaf, bake 40 minutes until deep golden. Cool fully before slicing (easy to say).

Simple timeline for busy weeks

• Feed starter in the morning.

• Mix dough afternoon, do stretch and folds.

• Shape in the evening and proof in fridge overnight.

• Bake in the morning.

Sourdough can fit into a family rhythm without long, rigid stretches of attention.

Troubleshooting (quick answers)

• Starter not bubbling? Feed with rye or wholemeal flour, keep warm, and be patient.

• Bread is dense? Likely underfermented. Give it more bulk time, or ensure starter is active.

• Loaf spreads, not rising? Shaping or tension issue. Practice tightening the seam when shaping.

• Sour flavour too strong? Shorten fermentation time or proof in the fridge overnight instead of a long room temp proof.

Storage and use

• Keep starter in the fridge if not baking daily. Feed once a week.

• Freeze sliced sourdough for quick toast.

• Use stale sourdough for breadcrumbs, panzanella, or croutons.

Things I actually use (and why)

The starter needs a home. I used to eye fancy sourdough starter jars with measuring marks, but I prefer the simple, practical option: clean mason jars. They’re cheap, dishwasher safe, and I can swap jars when I feed the starter so nothing gets sticky. When I bake more than one loaf it’s handy to have a bigger jar ready, so I treat mason jars as essential and the “proper” starter jar as a nice luxury, not a must.

A few small tools make life easier. Don’t use a metal spoon for your starter. I have a little silicone spatula that scoops the starter neatly and cleans easily. A Danish whisk is a tiny obsession of mine. Try it once and you’ll wonder how you lived without it.

For mixing and handling dough I use whatever bowl I have, but a pretty ceramic mixing bowl is lovely to work with. Proofing in a banneton is worth the fuss. I tried the bowl plus tea towel method many times and it never gave the same shape or finish. If you can, get a banneton for cold proofing. It makes a difference.

You do not need a Dutch oven if you can’t justify the cost. We’re planning to relocate soon so I don’t own one yet either. I bake open on a hot tray. Preheat the oven with a tray and a kettle or pan of boiling water on it to create steam. I bake on baking paper, or sometimes use the removable base from a cake tin for a round bottom. If someone tells you you can’t bake sourdough without a Dutch oven, don’t let that stop you.

Other small musts: a reliable kitchen scale for accuracy, and a small round scoring tool instead of the long lame that came in my set.

Small variations for family favourites

• Seeded loaf: fold in a handful of toasted seeds at the end of bulk fermentation.

• Cheesy loaf: add grated hard cheese and herbs. Great with tomato soup.

FAQs

Q: Can I use wholemeal flour for the loaf?

A: Yes, but wholemeal makes a denser loaf. Mix it with some white bread flour for a lighter crumb.

Q: How long does starter last?

A: Indefinitely if fed and stored correctly. Many starters are years old.

Q: Is sourdough gluten free?

A: No. Fermentation helps break some gluten down, but sourdough is not safe for coeliac disease.

Final mum-to-mum note

You do not need to be an artisan to make good sourdough. It is forgiving once you learn the rhythm. Treat it like a pet you feed, not a test. Your kids will love the warm bread, and you will love how simple, nourishing food becomes part of your home life.

I’ve gathered all my favourite sourdough tools and supplies in my Amazon Storefront — feel free to take a look if you want to shop the exact items I use.

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