Sourdough Starter
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Difficulty
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Prep Time5 min
How to Make Your Dough Bros Sourdough Starter
Bring your pizza to life with your very own natural starter.
| Day | What to Do |
|---|---|
| Day 1 | Mix 50g wholemeal or rye flour with 50ml filtered water. Stir well, cover loosely, and leave at room temperature. |
| Day 2 | Check for bubbles. Discard half. Feed with 50g plain or bread flour + 50ml water. Stir and cover. |
| Days 3–5 | Repeat daily: discard half, feed with 50g flour + 50ml water. Watch for more bubbles and a sour smell. |
| Day 6–7 | Starter should double in size within 4–6 hours after feeding. Bubbly, airy, and tangy — it’s ready to bake! |
| Maintenance | Feed daily if kept at room temp. If refrigerated, feed once a week and bring to room temp before use. |
Tips for Success
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Be patient. Keep feeding daily until it consistently rises and falls — this may take 7 to 28 days.
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Need a break? You can store your starter in the fridge, but avoid this with a young starter. Once mature, chill it if you’ll be away — just resume daily feedings for a few days once it's back out.
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Know when it’s hungry. Your starter will collapse and smell strongly when it needs food.
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Feed enough. Always feed more than it weighs. For example, if your starter weighs 50g, feed it at least 50g water + 50g flour (100g total).
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Stick to the ratio. The rule of thumb is 1:1:1 (starter:flour:water by weight). Underfeeding is one of the most common mistakes.
Room Temperature vs Fridge Storage
Room Temperature
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Best if you’re baking regularly.
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Keeps starter active and always ready.
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Requires daily feeding.
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Minimal effort, but some daily commitment.
Fridge Storage
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Ideal for less frequent bakers.
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Only needs feeding once a week.
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Use less flour and waste less.
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Starter slows down but doesn’t stop — it rises and falls slowly in the cold.
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Always feed before refrigerating to give it nutrients while it rests.
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Just plan ahead to bring it back to life before baking.
Final Thoughts
A well-fed starter is a happy one. Whether you keep it on the counter or in the fridge, consistency is key. Once it’s strong and predictable, you’ll always have delicious, naturally-leavened dough ready to go.
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