Every sourdough recipe online assumes ideal conditions: warm kitchen, soft water, strong flour. UK reality is a draughty galley at 18°C, chlorinated tap water and a bag of supermarket strong white. The good news is that's enough. You just need to know the two adjustments that turn "almost" into "reliable".
What you need
- 500g stoneground wholemeal flour (we like Marriage's or Shipton Mill)
- 500g strong white bread flour
- Filtered or off-gassed tap water (see below)
- A clean glass jar with loose lid (Kilner or jam jar, ~500ml)
- Digital scales. Eyeballing kills starters
Day by day
The 7-day method
- 1
Day 1. Start
In a clean jar mix 50g stoneground wholemeal flour with 50g warm water (around 27°C). Stir, cover loosely. Leave somewhere warm, 24–27°C is ideal. The top of the fridge or an airing cupboard works.
- 2
Day 2. Wait
Probably no visible activity. Don't feed. Stir once and re-cover.
- 3
Day 3. First feed
You may see small bubbles. Discard half (about 50g), then add 50g wholemeal flour and 50g water. Stir, cover, wait.
- 4
Day 4. Twice-daily feeds begin
Switch to 50% wholemeal, 50% white. Feed morning and evening: discard to 50g, add 50g flour + 50g water each time.
- 5
Day 5. Strong activity
Expect rising and falling between feeds. Smell should be tangy and yeasty, not nail-varnish-sharp.
- 6
Day 6. Peak watching
Mark the jar with elastic at feed level. Time how long it takes to double. Aim for 4–6 hours at room temperature.
- 7
Day 7. Ready to bake
If it doubles within 4–6 hours of a feed, smells pleasantly sour and is full of bubbles, your starter is ready. Use immediately or move to the fridge.
Troubleshooting British conditions
| Symptom | Likely cause | Fix |
|---|---|---|
| No activity by day 4 | Too cold (under 21°C) | Move to airing cupboard or oven with light on |
| Grey liquid on top (hooch) | Hungry. Needs feeding more often | Switch to twice-daily; pour off hooch, stir, feed |
| Sharp acetone smell | Stressed, too acidic | Discard more aggressively (down to 20g), feed warmer |
| Pink or orange tinge | Contamination | Throw out and start fresh. Do not bake with it |
Keeping it alive long-term
Once active, feed every 1–2 weeks if you keep it in the fridge, or twice daily on the counter. Most British home bakers run a fridge starter. Pull it out 12 hours before baking day, feed twice at room temperature, then build the dough.
Frequently asked questions
Sources
- Drinking water standards. England & Wales , Drinking Water Inspectorate
Written by
UK Homesteading Team
Editorial team
The UK Homesteading editorial team, offering UK-specific, evidence-led guidance on growing, keeping, preserving and the law.
