Fresh-Milled Flour Sourdough Starter

5 from 4 votes

Fresh-Milled Flour Sourdough Starter

Learn how to make a fresh-milled flour sourdough starter with these simple steps. This foolproof guide will walk you through the process so you can bake beautiful artisan sourdough in 10-14 days.

Prep Time10 5

Total Time10 5

Course: Sourdough

Cuisine: American

Servings: jar

Calories: 167kcal

Author: Rebecca Warfield

Equipment

Grain Mill
Pint Jar
Loose-fitting lid
Spurtle optional

Ingredients

50 g wheat berries (rye, hard red, or hard white)
water

Instructions

Day 1

Mill 50 grams of wheat berries. (If you are using cups, you will need 1/3 cup of milled flour.)
50 g wheat berries
Add the flour to a mason jar, then pour in 55 grams of water (approximately 1/4 cup). Stir well until thoroughly combined and no dry flour remains.
water
Cover the jar with a cloth secured by a rubber band, or use a loose-fitting lid. Let it sit at room temperature for 24 hours.

Day 2-5

Transfer 50 grams of the sourdough starter into a clean jar.
Throw the remaining starter away (the starter you throw away is called “discard”).
Add 50 grams of fresh-milled flour and 55 grams of water to the 50 grams of reserved starter. Mix thoroughly.
Cover and allow to sit at room temperature for 24 hours. It is normal for a new starter to double around Day 2 or 3 and then slow down. That initial doubling is just a big influx of yeast and bacteria working itself out and stabilizing. Even if your starter doubles at this point, keep following the remainder of the feeding instructions.

Days 6-End

At this point, your starter may or may not be doubling with each feeding. Either way, begin feeding it every 12 hours. Follow the same steps and measurements as before for each feeding.

Baking and Maintenance

Once your starter doubles regularly and smells good (like sourdough), it's time to start baking, usually around Day 10-14.
When you are ready to bake, use the amount of starter called for in the recipe. But don't forget to leave some in the jar to save as your "master starter." What's left in the jar is what you will feed and maintain for future baking.
If you are not using your fresh-milled starter daily, I recommend storing it in the refrigerator. Feed once a week if it's in the fridge or every 12-24 hours if stored at room temperature.

Video

Notes

You can use your discard for discard recipes like brownies or skillet cookies once your starter is fully established. Until then, continue to throw it in the trash.
Around Day 2 or so, it's normal for your starter to stink. That's just the yeast and bacteria stabilizing themselves. Just hold your nose and keep feeding it. In a few days, it will start to smell like sourdough
Do not put your discard down the drain. It can harden and eventually clog the pipes.
I recommend using a kitchen scale. Measuring by weight (not volume) offers accuracy and consistency with each feeding.
Different wheat berries absorb water differently. If your starter is too thick or too thin, adjust the water until it’s the consistency of thick pancake batter. It may take a few feedings to dial it in.
The lid should not be tight. The bacteria and yeast’s off-gassing creates pressure that can shatter the glass if there isn’t enough breathing room. Use 100% cotton secured with a rubber band or a loose-fitting lid.
The warmer the spot, the more active the yeast and bacteria will be. Try to keep your starter in a place that is 70°-80° F. If you don’t have a warm spot, a proofing box can help.
If you're used to feeding your starter with store-bought flour, a fresh-milled flour starter may feel slightly slick or oily. This is normal because fresh-milled flour contains more natural oils from the whole grain.

Nutrition