Getting Started With Your Sourdough Starter

Mother Made
1 day ago
2 min read

A simple guide to reviving, feeding, and baking with your starter.

Welcome to Mother Made

Your sourdough starter is more than an ingredient—it's a living culture that, with a little care, will become an abundantly nourishing part of your family's kitchen for years to come. Whether this is your very first loaf or your hundredth loaf, I am so glad you're here.

Step 1: Revive Your Sourdough Starter

If your starter has been refrigerated:

Mix together:

15 g Mother Made Sourdough Starter
30 g warm water
30 g flour

Stir until smooth, cover loosely, and leave at room temperature.

Your starter is ready to use when it is bubbly, active, and has doubled in size, usually within 4–6 hours.

Step 2: Feed Your Sourdough Starter

To keep your starter healthy, continue feeding it using a simple 1:1:1 ratio.

Example:

50 g starter
50 g water
50 g flour

If you bake often, feed daily and keep covered in a warm spot on the counter, out of direct sunlight.

If you bake occasionally, keep it in the refrigerator and feed it once a week.

Step 3: It's Time to Bake

Once your starter is active and bubbly, it's ready to use for recipes like:

Sandwich Bread
Cinnamon Rolls
Artisan Boules
Pizza Dough
Bagels
Pretzels
Focaccia

A Few Helpful Tips

Warm kitchens ferment faster than cool kitchens.
Use filtered water whenever possible to avoid things like chlorine.
A healthy starter should smell pleasantly tangy, never rotten.
Don't worry if your timing isn't perfect—sourdough is wonderfully forgiving.

My Favorite Tools

The simple tools I reach for every time I bake:

Dough Whisk
Dough Scraper
Bread Lame
Bowl Covers
Fresh Stone-Milled Flour
Ankarsrum Mixer

Welcome to a Slower Way of Baking

I believe good bread isn't rushed.

It's made with patience, simple ingredients, and hands that care.

I hope your starter becomes the beginning of countless family meals, slower mornings, and traditions shared around your table.

Welcome to Mother Made. 🌾