Sourdough Starter for Store-bought Yeast-Free Bread
Natural fermentation base made from whole wheat flour and water. Perfect for healthy homemade bread without Store-bought yeast.
Updated : 30 July, 2025
Easy
More than 1 hour.
Ingredients
50 grams
Whole-wheat flour
50 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Why discard part of the starter? This refreshes the starter and prevents it from becoming too sour. If you don’t remove part of it, the volume will grow excessively and require more flour. At home, such large quantities are usually unnecessary.
Preparation
Step 1
Use whole wheat flour. You can also mix it with first-grade flour. Be cautious with all-purpose flour - only strong ones work. Filtered (not boiled) water is essential.
Step 2
Take a glass jar or a small tall container. Add 50g (¼ cup) whole wheat flour and 50g (3 tbsp + 1 tsp) room temperature water. Mix until fully combined.
Step 3
You’ll get a thick paste. Flatten the top, mark the level with a rubber band, cover with foil poked with holes, and leave in a dry place for 48 hours.
Step 4
I place mine in a kitchen cabinet. It will double in size, bubble, and smell sour - this is a good sign. If mold appears, discard the starter.
Step 5
After 2 days, feeding begins. Take 20g (1 tbsp + 1 tsp) of starter into a bowl, discard the rest. Add 40g (⅓ cup) flour + 40g (2 tbsp + 2 tsp) water. Mix and transfer to a clean jar. Mark the level again, cover with foil, and leave for 24 hours.
Step 6
Continue feeding daily using the 20+40+40 method. The smell will become pleasantly sour. When it doubles in 12 hours after feeding, it's ready (usually 7 days).
Step 7
Once ready, bake bread or store in a cool place. Feed every 2 days with 1:2:2 ratio (20g starter + 40g flour + 40g water).
Step 8
If not used often, store in the fridge with a lid and feed weekly (20+40+40). Before baking, take it out 12 hours ahead and feed it. Use leftovers in pancakes.