Homemade Sourdough Starter (No Yeast)

I’m using a 500ml jar, but recommend 750ml+. Here’s the HKTV mall link for the one I use.

A simple, two-ingredient sourdough starter made with just flour and water — no packaged yeast needed.

Sourdough starter is a natural way to leaven bread using wild yeast and bacteria from your environment. All you need is flour, water, a glass jar (recommend ~750g for space to bubble & dome), and a little patience. In 7-12 days (depending on temp & humidity), you’ll have a bubbly, active starter ready to bake soft, tangy loaves — no commercial yeast required.

Homemade Sourdough Starter (No Yeast)

Ingredients (for each feeding):

• 60g unbleached all-purpose flour, whole wheat flour, rye flour, or bread flour (I use Bob’s Red Mill artisan bread flour)

• 60g filtered or dechlorinated water

📌 Use unbleached flour and avoid tap water with chlorine. Stick to equal parts flour and water by weight (1:1 ratio).

Instructions:

1. Day 1 – Mix
   In a clean glass jar (let air dry after cleaning with mild, unscented soap + boiling water), mix 60g flour + 60g water. Stir well, cover loosely (with a cloth or ajar lid), and let sit at room temperature (21–26°C) for 24 hours.

2. Day 2 – Check & Feed
   You might see a few bubbles. Discard half of the mixture (about 120g total) and feed with 60g flour + 60g water. Stir and cover again.

3. Days 3–6 – Daily Feedings
   Each day:

   • Discard half of the starter (about 120g)

   • Feed with 60g flour + 60g water
     You should start seeing more bubbles and rising activity after Day 3. A sweet-sour smell is normal.

4. Day 7+ – Ready to Use?
   Your starter is ready when:

   • It doubles in size within 3-6 hours of feeding (or earlier depending on the warmth of your kitchen)

   • It smells pleasantly tangy (like yogurt or apples)

   • It’s bubbly and airy

If it’s still sluggish, continue feeding daily for a few more days.

Maintaining Your Starter:

• Frequent baking: Keep at room temp and feed daily

• Infrequent baking: Store in the fridge and feed once a week. Feed at least twice before baking with it again.

How to Use Your Starter:

Most sourdough bread recipes use 100g active starter. Just feed and time it so your starter is at its peak rise when you mix your dough.

Note for Beginners:

Don’t worry if it’s slow in the first few days — wild yeast takes time to develop. Always use clean tools, weigh ingredients, and toss if you see pink, orange, or fuzzy mold. The probability of mold is low with daily feedings.

Ingredients:

Unbleached flour works best — try Bob’s Red Mill, King Arthur, or organic brands from iHerb, Citysuper, or Market Place in Hong Kong. Use boiled and cooled tap water if your tap contains chlorine.

This is how your starter should look when you’re ready to bake with it! This occurred approximately 3-4 hours after I fed it, and kept it in a warm spot (the oven, but turned off) for faster activity.

what to bake once you have your starter: