Beginner7 days
Your First Starter
A step-by-step guide to creating and maintaining a bubbly, active sourdough starter from scratch.
From Our Kitchen to YoursThe Art of
The Art of
Slow Bread
Simple recipes, honest ingredients, and the patience to let good things rise. Welcome to a kitchen that feels like home.
Begin HereYour Sourdough Journey
Your Sourdough Journey
Starts Now
Everything you need to know — from the tools on your counter to the first bubbles in your jar.
Starter Essentials
To create your sourdough starter, you only need a few simple things.
- Glass Jar (Mason Jar)
A clear jar so you can watch your starter grow and bubble.
- Kitchen Scale
Precision matters — weighing ingredients gives consistent results.
- Unbleached Flour
Whole wheat or rye to start, then all-purpose for ongoing feeds.
- Filtered Water
Chlorine can slow fermentation, so filtered or bottled is best.
- Rubber Band or Marker
Mark your jar to track how much your starter rises.
- Wooden Spoon
For mixing — metal won't hurt, but wood feels right.
Baking Day Gear
Once your starter is active, these tools will help you bake a beautiful loaf.
- Banneton (Proofing Basket)
Gives your loaf shape and that gorgeous spiral pattern.
- Dutch Oven
Traps steam for an incredible crust — the secret weapon.
- Bread Lame / Razor
For scoring beautiful patterns on top of your loaf.
- Bench Scraper
Makes shaping dough and cleaning up so much easier.
- Parchment Paper
For easy transfer into your hot Dutch oven.
- Linen Cloth / Tea Towel
To line your banneton and cover dough while resting.
How to Make Your Starter
It takes about a week of daily feeding. Here's the simple routine:
1
Day 1
Mix & Wait
Combine 50g whole wheat flour and 50g water in your jar. Stir well, cover loosely, and leave at room temperature.
2
Day 2–3
First Signs of Life
You may see a few bubbles. Discard half, then feed with 50g flour and 50g water. Repeat daily.
3
Day 4–5
Getting Active
Bubbles should be more consistent. The smell may be tangy or even funky — that's normal! Keep feeding.
4
Day 6–7
Ready to Bake
Your starter should double in size within 4–6 hours of feeding. Drop a spoonful in water — if it floats, it's ready!
Tried & True
Featured Recipes
Recipes tested dozens of times in our own kitchen, written with love and all the tips you need to succeed.
Our StoryBaked with Love,
Baked with Love,
Shared with Heart
The Starter Jar began in a tiny apartment kitchen with a mason jar, some flour, and a whole lot of curiosity. What started as a pandemic hobby turned into a genuine love for the art of slow fermentation.
Every recipe here has been tested, tweaked, and perfected — not in a professional kitchen, but in a real home, with real schedules and real life happening around it. Because that's where the best bread gets made.
We believe good bread shouldn't be complicated. Just honest ingredients, a little patience, and the warmth of a kitchen that smells like home.
Common Questions
Frequently Asked
Everything you've been wondering about sourdough, answered.
Stay Connected
Fresh From the Oven
New recipes, starter tips, and baking stories delivered straight to your inbox. No spam — just warm, crusty goodness.