Sourdough Starter | How-To-Guide

If you’ve been on the fence about starting your sourdough journey, you’re not alone! I’ve finally decided to take the plunge and begin making my own sourdough starter. Honestly, it’s been intimidating—why does something so simple seem so confusing? I always thought it would be too time-consuming, but guess what? It only takes a few minutes a day!

The Perfect Start: My Sourdough Kit from Esembly

A big reason I finally committed is this adorable sourdough kit I received from Esembly. It includes:

• A dual-layered bread bag

• A proofing cap

• A starter cap

Each item is not only high-quality but also beautifully designed in a whimsical mushroom print—functional and aesthetic! This kit made the decision to start my sourdough journey so much easier. If you’re ready to jump in too, check out Esembly’s sourdough starter kit HERE and use my exclusive code KDHM20 for 20% off your order.

Day One: Making My Sourdough Starter

Before we dive in, let me preface this by saying—this is my first time attempting sourdough! I’ve done a lot of research but am still learning, so if you have tips, please share them in the comments!

Here’s how I started:

1. Flour Mix: I learned that a combination of All-Purpose Flour and Whole Wheat Flour is ideal for feeding your starter. I pre-mixed 6 cups of all-purpose with 3 cups of whole wheat flour to use for this process.

2. Starter Ingredients: For the starter itself, I combined:

• 1 cup of my flour mix

• ½ cup of filtered water

3. Mix & Store: I stirred everything together, put it in a glass jar, and covered it with the starter cap from my Esembly kit. The cap allows the starter to breathe while it ferments and grows.

4. Now We Wait: The starter needs to sit for 24 hours. That’s it for day one!

Day Two: A Simple Stir

All that you need to do on day two is give the starter a good stir. That's it.

Days Three - Ten: Discard, Feed, Repeat

These are the days where you start to discard and feed every 24 hours. I use the 1:1:1 feeding ratio. I feel it works the best.

1. Place an empty jar on a scale and zero it out. Pour 50grams of starter in to the jar. The rest will now be discard, which means you can seal it and put it in the fridge (estimated shelf life = 3-5 days).

2. Zero out the scale and now pour in 50grams of filtered water. DO NOT use tap water (the chlorine will kill the starter). Stir the water and starter well.

3. Zero out the scale and put in 50grams of flour. Stir well to get out as many clumps as possible. You can use a rubber spatula to wipe the sides down, if you'd like.

4. Mark the Spot. Using a rubber band or marker, indicate where your starter is at. This way you can watch for growth.

5. Put on your starter's cap and let it rest for 24 hours.

6. Repeat this until day ten.

Day Ten: It's Alive!

By this day your starter should be doubling in size after each feeding. It should be bubbly and thick when it's fed, and loose and runny when it's hungry. It should be sour smelling, and if you put a drop of it in water, it should float. If it's not, don't worry, just keep on discarding and feeding. I used rye flour in one feeding and it grew BIG TIME.

Naming the Starter

Apparently, it’s a tradition to name your sourdough starter! I named my starter "Blanaid". It's an Irish name that means "flower or growth"... pretty fitting for a sourdough starter.

Ready to Start Your Own Sourdough Adventure?

If you’ve been hesitant to try, let me tell you: it’s not as overwhelming as it seems. With the right tools (like the Esembly sourdough kit!) and a little patience, anyone can do this.

👉 Comment below with your favorite sourdough tips, and don’t forget to use KDHM20 for 20% off your Esembly order. Let’s bake together!