Sourdough Starter

by Starter Lab Singapore

There wouldn’t be any sourdough bread without starter. Making your own starter at home is easier than you think, but one needs to keep taking care of it once it’s active, that’s another story.

Sourdough Starter


Yield: 250g

200g bread flour
50g wholewheat flour
250g lukewarm water

flour blend and water to feed
the starter daily once it's active

Day 1: In a container or wide mouth jar (with a capacity of approx. 500ml) hand mix 50g of flour with 50g of lukewarm water into a smooth paste.

Using a rubber spatula or plastic scraper carefully clean any dough or flour sticking to the sides of the container. Cover loosely with a clean kitchen towel, let it sit for 24 hours at room temperature (ideally around 26 °C to 28 °C).

Day 2: Remove the cover, if there are small bubbles appearing on the surface, your starter is becoming active.

Discard half of the starter and hand mix in another 50g of flour blend and 50g of water. Cover loosely with a clean cloth and let it sit for 24 hours.

Day 3: Repeat the same process of feeding.

Day 4, 5, 6: Start feeding starter 2x a day and keep monitoring the activity. Continue this process of feeding until the starter passes the float test.Bake for about 30-35 minutes.

Float Test: Take a spoonful of ripe starter and put it in a bowl of water. If it easily floats, your starter is ready to be used for baking.


It’s possible to freeze or refrigerate your starter for longer term storage without the need to feed it daily. Make sure you put the starter back on its feeding schedule as soon as you take it out of hibernation. It should be ready for baking 2 to 3 days later.

All recipes in this series:
- Sourdough Starter
Sourdough Focaccia
Homemade Ricotta Cheese
- Sugar Snap Pea Salad, Whey & Ricotta on Toasted Focaccia

Starter Lab, is a humble bakery specialising in wholesome, naturally leavened breads and pastries. The popular bakery first opened in Canggu, Bali in 2016 before spreading its craft of bread making to Singapore in 2019.   @starterlab.bali