home page | contact me | donate
helpful tools▼

comment this tool | submit bugs

How to make new sourdough starter in progressive, lossless way

Starter in 7 days - method by Piotr Polomski. The rule: start with small amount of flour and day by day double volume without throwing starter. Remember - best flour for sourdough mother feeding is rye, whole grain fresh milled on stones.
Initial portion of flour:
in grams, kg, or ounces...
Starter hydration:
in percents

refresh

Less hydration about 50-60% is for low proteins all-purpose flour, for bread flour use min. 60%, for wholemeal more than 70%. For make starter fast, keep it in about 28°C / 82°F optimal temperature for develop wild yeast.

It is no need to select units. You can type weight of initial portion of flour in any unit. If you type eg. 60 grams or 1 kg the results will be also in grams or kilograms. If you type eg 2.12 ounces, the result will be also in ounces.

Why use freshly milled flour for make and feed sd starter? Because only fresh milled wholemeal flour contains a complete set of nutritional values and minerals. Grain germ is a vitamin bomb, but soon after milling germ loses all its nutritional properties.

Remember - for make healthy, wholemeal flour use only stones mills. I recommend Mockmill stone mills as best choice for make flour grains, pulses and more, fast and easy.



Helfpul baking tools:
- Making progressive, lossless sourdough starter
- Making progressive, lossless sourdough starter 2
- Make your dough stronger - increase gluten content
- Making any hydration levain
- How to make own sourdough starter at any hydration
- Make gruel - dough improver
- Change hydration of your levain, starter...
- Temperatures mixer
- Baker's percentage calculator
- Yeast converter
- Degrees converter
- Find flour and water in dough
- Make 100% hydration starter by Teresa L Greenway
- Make 166% hydration starter by Teresa L Greenway