[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-566817-105":53,"doc-detail-566817-en":120},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":113,"head_meta":115,"extra_data":117,"updated_unix":119},105,"en","modern-sourdough-starter-how-to-make-sourdough-starter","Modern Sourdough Starter - How to Make Sourdough Starter","","Sourdough starter is a natural fermentation process that leavens bread using flour, water, and salt and the yeast and bacteria naturally present on grain. A starter is created by mixing flour and water, then refreshing it over 8–21 days using regular discarding and feeding schedules. Warmer temperatures speed fermentation, vigorous starters bake lighter loaves, and maintaining a clean jar, proper mixing, and consistent warmth supports predictable, active results for baking readiness.",{"@graph":63,"@context":112},[64,80,95],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/modern-sourdough-starter-how-to-make-sourdough-starter/566817/",4,{"url":78,"name":59,"@type":81,"author":82,"headline":59,"publisher":85,"fileFormat":88,"inLanguage":57,"description":61,"dateModified":89,"datePublished":89,"encodingFormat":88,"isAccessibleForFree":90,"interactionStatistic":91},"DigitalDocument",{"name":83,"@type":84},"xXChrisXx","Person",{"url":68,"name":86,"@type":87},"DocShare","Organization","application/pdf","2026-10-13",true,{"@type":92,"interactionType":93,"userInteractionCount":4},"InteractionCounter",{"@type":94},"ViewAction",{"@type":96,"mainEntity":97},"FAQPage",[98,104,108],{"name":99,"@type":100,"acceptedAnswer":101},"How long does it take to make a sourdough starter?","Question",{"text":102,"@type":103},"A starter is ready in about 8–21 days. The exact timeline varies by temperature and flour type, so the chart’s guidance should be used as a reference.","Answer",{"name":105,"@type":100,"acceptedAnswer":106},"What flour and water can I use for a sourdough starter?",{"text":107,"@type":103},"You can use any wheat or rye flour—whole wheat or organic flour is often preferred to harness natural organisms. Tap water is fine, and slightly warm water can help in cold weather.",{"name":109,"@type":100,"acceptedAnswer":110},"How do I know when the starter is ready to use?",{"text":111,"@type":103},"It may be ready when it has at least doubled in volume and shows visible bubbles 12 hours after the last refreshment. If it seems alive but not increasing, continue discarding and refreshing on the same 24-hour pattern.","https://schema.org",{"og:url":78,"og:type":114,"og:title":59,"og:site_name":86,"og:description":61},"article",{"robots":116,"canonical":78},"index,follow",{"doc_id":118,"site_id":56},566817,1791863841,{"code":4,"msg":5,"data":121},{"doc_id":118,"user_id":122,"nickname":83,"user_avatar":123,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":124,"file_id":125,"file_url":126,"file_type":127,"file_size":128,"view_count":4,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":129,"language":130,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":131,"faqs":132,"seo_title":133,"seo_description":61,"update_tm":119,"read_time":76},8796112263567,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","MAK ING A SOU RDOUG H STARTE R  \nSourdough is the name given to a natural process of fermentation used most often to leaven bread and other doughs. It is an ancient process that at its most simple involves mixing flour, water and salt and waiting hours or days and then baking the mix.  \nThe act of combining flour and water and leaving it to ferment will create a starter that provides the natural leavening for the dough. Wheat or rye flours are commonly used to make a starter and the yeast and bacteria that are naturally present on the grain are harnessed, concentrated and trained to behave in a predictable way.  \nCreating and maintaining the starter through regular refreshments during its establishment and thereafter, means that a loaf of bread is always within your reach. A vigorous starter will produce a lighter loaf and more satisfying results. If the starter is happy, the bread will be good.  \nHOW TO MAKE A SOURDOUGH STARTER  \nMAKES 100g (3½ oz) Ready in 8–21 days  \n1kg (2¼ lb) whole wheat flour water  \nA basic sourdough starter can be made with any wheat or rye flour – it doesn’t have to be fancy or expensive. I find wholegrain and organic flour is best as you are trying to harness the natural organisms present on the grain, so the more the better, although it  \nisn’t absolutely necessary. Tap water is perfectly fine for sourdough starters and doughs – you can use very slightly warm water if the weather is cold and you want to give your starter or dough a boost.  \nThe number of days it takes to make the starter will vary so the times in the chart on pages 14–15 should be used as a guide. In warmer weather the starter will ferment faster in which case go with the lower end of the scale or even less time and thereverse is true in very cold weather or if your kitchen is especially cold.  \nA starter made with white wheat flour may take an additional 1–2 days longer to ferment and establish but should be ready to use by the end of 21 days.  \nFollow these important points when making your starter:  \n• Leave the starter in a warm place During summer the kitchen work surface is fine, in winter choose a constantly warm area – on top of the fridge, for example. Keep at room temperature throughout and once your starter is ready to include in recipes, refer to How to store your starter.  \n• Use a clean jar Transfer the starter to a clean jar every day at the beginning of the process. It is best to use a Kilner jar or a large jar with a cloth on top secured with an elastic band. Avoid jars with screw top lids for storing sourdough starters as they don’t allow the gases to escape For details of changing jars later on in the process see Once the Starter is Established (see page 16).  \n• Mixing the starter Always mix the starter with clean hands or a clean spoon until all the flour is hydrated and no dry patches remain.  \n12 B R EAD MAK ING A SOU R DOUG H STARTE R 13  \n| STEP BY STEP GUIDE TO MAKING A STARTER | DAY\u003Cbr>1 | METHOD\u003Cbr>Place ingredients in a jar, stir, cover with a cloth, secure with an elastic band and leave in a warm place. | INGREDIENTS TO BE ADDED\u003Cbr>25g (1 oz) whole wheat flour 25g (1 oz) water |\n| --- | --- | --- | --- |\n| 2 |  | After 24 hours transfer the Day 1 mixture into a clean jar and stir in the Day 2 ingredients . Cover as before and leave in a warm place. | 25g (1 oz) whole wheat flour 25g (1 oz) water |\n| 3 |  | After 24 hours transfer the Day 2 mixture into a clean jar and stir in the Day 3 ingredients . Cover as before and leave in a warm place. There may now be some bubbles of activity as the yeast and bacteria multiply. If not, then find a warmer spot and repeat the day 2 process for an additional 1–2 days | 25g (1 oz) whole wheat flour 25g (1 oz) water |\n| 4 |  | After 24 hours weigh out 20g (¾ oz) of the starter from Day 3 and place in a clean jar. Discard the remaining Day 3 starter. Add the Day 4 ingredients into the jar. Mix until well combined with no dry patches of flour. It will be a fairly stiff","cbCaimhX5pu8alAD","https://ap.wps.com/l/cbCaimhX5pu8alAD","pdf",176783,7,"English","# How to Make a Sourdough Starter\n## Key principles for ingredients and temperature\n## Step-by-step day schedule (Day 1 to Day 7)\n## Readiness checks (Day 8 to Day 21)","[{\"question\":\"How long does it take to make a sourdough starter?\",\"answer\":\"A starter is ready in about 8–21 days. The exact timeline varies by temperature and flour type, so the chart’s guidance should be used as a reference.\"},{\"question\":\"What flour and water can I use for a sourdough starter?\",\"answer\":\"You can use any wheat or rye flour—whole wheat or organic flour is often preferred to harness natural organisms. Tap water is fine, and slightly warm water can help in cold weather.\"},{\"question\":\"How do I know when the starter is ready to use?\",\"answer\":\"It may be ready when it has at least doubled in volume and shows visible bubbles 12 hours after the last refreshment. If it seems alive but not increasing, continue discarding and refreshing on the same 24-hour pattern.\"}]","Modern Sourdough Starter - How to Make Sourdough Starter | PDF"]