The 100g measurements are based on weight, which is the most accurate way to measure ingredients.

If you prefer using cups, 100g of white bread flour is approximately ¾ cup and 100g of water is just under ½ cup.

However, for best results, I recommend using a kitchen scale for precise measurements

Day One

• In a clean jar, combine ¾ cup (100g) white bread flour and ½ cup (100g) water. Stir until fully mixed.
• Mark the mixture’s level on the jar using a rubber band, tape, or marker. This will help you track the rise over time.
• Cover the jar loosely with a lid or cloth and leave it at room temperature (around 75-80°F or 24-27°C) for 24 hours.

Day Two

• What to Expect: After 24 hours, the mixture should have risen 1 ½ to 2 times its original size.
• Small bubbles may form, and it will have a faint sour smell, signaling fermentation.
• What to Do: Stir the mixture well and discard about half (roughly 100g) of the starter.
• Add ¾ cup (100g) white bread flour and ½ cup (100g) water to the remaining mixture. Stir until fully combined.
• Mark the new level of the mixture.
• Cover the jar loosely again and leave it at room temperature (75-80°F or 24-27°C) for another 24 hours.

Day Three

• What to Expect: The starter should rise and fall, leaving marks on the jar.
• Small bubbles and a slightly sour smell are normal.
• A thin layer of brownish liquid (hooch) may form on top, which indicates hunger.
• What to Do: Stir the mixture well and discard about half (roughly 100g) of the starter.
• Add ¾ cup (100g) white bread flour and ½ cup (100g) water to the remaining mixture. Stir until fully combined.
• Mark the new level of the mixture.
• Cover the jar loosely again and leave it at room temperature for another 24 hours.

Day Four - Six

• What to Expect: The starter may appear watery and flat but don’t lose hope!
• The aroma may change to a cheesy or yogurt-like scent.
• Hooch may form on the surface—pour it off to prevent excess moisture.
• What to Do (each day): Discard about half (100g) of the starter.
• Add ¾ cup (100g) white bread flour and ½ cup (100g) water. Stir until fully mixed and mark the new level.
• Cover the jar loosely and leave it at room temperature.

Day Seven

• What to Expect: Stronger activity—after feeding, the starter should rise significantly within a few hours and then fall back down.
• The texture should feel airy and light with visible bubbles.
• What to Do: Discard about half (100g) of the starter.
• Add ¾ cup (100g) white bread flour and ½ cup (100g) water.
• Stir until fully mixed and mark the new level.
• Cover the jar loosely and leave it at room temperature.

Day Eight onwards

• What to Expect: A mature starter will double or triple in size within 6-8 hours of feeding.
• The texture will be light, airy, and spongy with visible bubbles. It will have a tangy aroma.
• What to Do:
• Check the Rise:. When your starter is ready, it should rise and get puffy, roughly doubling in size within 4-6 hours.

  After about 12 hours, it should start to fall back down. It should smell sour but pleasant. This is a good sign that it’s ready to bake.
• Float Test (Optional): To test the readiness of your starter, you can do the float test. Simply drop a spoonful of the starter into a glass of water.

  Your starter should float for at least a few seconds, ideally 10-15 seconds.If it sinks quickly, it might need more time or another feeding.

  If it floats steadily, it's ready to use for baking.
• All Set for Baking? If your starter passes the float test and has a nice rise, it's ready to bake! Give it a go with my super easy Sourdough Sandwich Bread recipe.
• If your starter isn’t ready by day 8, keep feeding it as you have been.

  It might take a little longer depending on things like the flour you use and the temperature in your kitchen.