How to Start an 80/20 Sourdough Starter (All-Purpose & Whole Wheat Flour)

Ready to bake your own artisan sourdough bread? It all begins with a lively sourdough starter! This simple recipe uses an 80% all-purpose and 20% whole wheat flour blend to create a tangy, bubbly starter in about 4-5 days. The whole wheat gives a fermentation boost while keeping the texture light. Here’s how to get started.

Ingredients

• All-purpose flour: ¾ cup (about 90g) per feeding
• Whole wheat flour: ¼ cup (about 30g) per feeding
• Warm water: ½ cup (about 120ml, 75°F/24°C) per feeding

Equipment

• Clean glass jar (at least 1-quart capacity)
• Non-metal spoon or spatula
• Breathable cover (cheesecloth, coffee filter, or loosely fitted lid)
• Measuring cups

Instructions

1. Day 1: Mix the Starter
   • In your jar, combine ¾ cup all-purpose flour and ¼ cup whole wheat flour.
   • Add ½ cup warm water (around 75°F/24°C).
   • Stir until smooth, ensuring no dry flour remains.
   • Cover loosely with a cloth or cracked lid and place in a warm spot (70-75°F/21-24°C).
2. Days 2-5: Feed Daily
   • Each day, discard half the starter (about ½ cup).
   • Add ¾ cup all-purpose flour, ¼ cup whole wheat flour, and ½ cup warm water.
   • Stir until smooth, cover loosely, and return to its warm spot.
   • By day 4 or 5, look for bubbles, a tangy smell, and doubling in size within 6-8 hours after feeding.
3. Test for Readiness
   • Drop a teaspoon of starter in water; if it floats, it’s ready for baking!
   • If not, keep feeding daily until it’s active and bubbly.

Tips for Success

• Consistency is key: Feed at the same time daily to encourage fermentation.
• Temperature matters: Too cold, and it’ll slow down; too hot (above 85°F/29°C), and it may spoil.
• Smell check: A pleasant, tangy aroma is good. If it smells like acetone or cheese, keep feeding—it’s still developing.
• Storage: Once active, store in the fridge and feed weekly (same ratio) if not baking regularly.

Enjoy your sourdough journey! Got questions or tweaks? Drop a comment below.