Making a Sourdough Starter (the Fastest and Most Reliable Way)

By Hendrik Kleinwächter

The fastest and most  reliable way to make a sourdough starter is by using flour with a high proportion of bran, such as whole wheat or whole rye. Any whole- grain flour can work, and even gluten-free flours can be used  to create a starter. The hull of the grain contains numerous wild yeast  and bacterial spores that become active  when  flour and water are mixed. Using refined white flour, on the other hand, means  fewer  of these microbes are present from the start.  You can also use fruit to cultivate your initial starter, as microorganisms exist on almost  every plant. The greater the initial contamination with wild yeasts and bacteria, the faster your sourdough starter will be ready. Once your culture is established, it grows exponentially. That’s why whole wheat flour works best.

Making a sourdough starter is relatively straightforward. As soon as you combine flour with water, enzymes begin breaking down the flour and releasing  sugars. The microorganisms, emerging  from their dormant spore  state, feed on these sugars and start multiplying. By selecting a portion of your mixture and feeding  it again with fresh flour, you effectively promote microbes  that excel at fermenting flour. During the first few days of cultivating your starter, there might be some unwanted fermentation, which is why it’s important to discard part of your starter. Simply take a small portion and feed it again with fresh flour and water.

To determine if your starter is ready, look for these signs:

1. Size Increase – Does it double  in size after feeding?
2. Airy and Bubbly Texture – Does it look light and full of bubbles?
3. Sour, Tangy Smell – Does it have a pleasant, fermented aroma?

Once these checks are true, you can proceed to make your first dough. The more you feed your starter, the more you encourage microbes  that are particularly  effective at fermenting flour. Over time, as you bake more bread, your starter will grow stronger and more robust.

Once your starter culture  is established, you can switch to feeding  it with white flour. However, I personally prefer  sticking to whole wheat or rye flour because I love the flavor it adds to the dough.  If you prefer, you can switch to white flour without compromising your starter. Once your sourdough culture  is established, it will maintain  its characteristics even if you change  the type of flour you use for feeding.

Photos by Hendrik Kleinwächter

A software engineer by design, Hendrik Kleinwächter is a sourdough nerd at heart. His book The Sourdough Framework democratizes the art of breadmaking by showing that you don’t need expensive equipment to make great bread. Check out his Youtube channel: https://www.youtube.com/@the_bread_code

(This article appeared in the Spring 2025 issue of Pastry Arts Magazine)