Starter Essentials — Equipment to Create Your Sourdough Starter 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 — Equipment for Baking a Beautiful Sourdough Loaf 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 Sourdough Starter — 7-Day Guide It takes about a week of daily feeding. Here's the simple routine. Day 1 — Mix & Wait: Combine 50g whole wheat flour and 50g water in your jar. Stir well, cover loosely, and leave at room temperature. 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. Day 4–5 — Getting Active: Bubbles should be more consistent. The smell may be tangy or even funky — that's normal! Keep feeding. 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! 50g whole wheat flour 50g water Unbleached all-purpose flour (ongoing feeds) Filtered or bottled water Mason jar Kitchen scale Wooden spoon Rubber band or marker

The Starter Jar