The Sourdough Home is ideal for activating your starter, maintaining the steady warmth needed for reliable, predictable fermentation. If you have both, use the Sourdough Home for your starter and the Folding Proofer for your dough.
Includes a jar and spatula for feeding and maintaining your starter.
Accurate measurements are essential.
Before getting started, turn on your Sourdough Home and set the temperature to 78ºF (26ºC). It will remain at this temperature for the entire process.
A Note on Flour
We recommend starting with unbleached all-purpose or bread flour - it's easy to find and works well for building a strong starter. If you ever feel your starter needs a little extra encouragement, a whole wheat blend can help. Replacing 25–50% of your regular flour with whole wheat or rye provides extra nutrients that yeast and bacteria love, and can help get things moving.
Step-by-Step Guide
Day 1: Begin your Starter
- Mix 60g of flour and 60g of water in a clean jar.
- Stir until completely combined with no dry spots.
- Cover loosely and place inside the Sourdough Home.
- Let rest for 24 hours at 78°F (26ºC).
Day 2: Rest & Observe
- Stir the mixture, but do not feed it yet.
- Cover loosely and return to the Sourdough Home, still set to 78ºF (26ºC).
- Let it rest for 24 hours.
Day 3: First Feeding
- Place a small clean bowl on your scale and zero it out.
- Transfer 40g of your starter mixture to the bowl and discard the remainder.
- Add 80g of water and 80g of flour to the bowl.
- Mix thoroughly until smooth and no dry pockets remain.
- Transfer the mixture to a clean jar, cover loosely, and return to your Sourdough Home.
Days 4-13: Daily Feeding Routine
1. Repeat the feeding process from Day 3 every day until you reach day 14: 40g starter + 80g water + 80g flour. Keep the jar in your Sourdough Home at 78°F (26ºC) between feedings.
- You'll likely see activity around day 4, followed by a lull in activity around day 5. Don't worry if your starter seems less bubbly during this phase—this is completely normal!
- Keep feeding consistently and you'll soon see increasing signs of fermentation such as bubbles, rising volume, and a pleasant sour aroma.
- Even if your starter looks active by Day 9 or 10, continuing to feed it daily for two full weeks helps build a stronger, more reliable culture that will give you the best results in your baking.
Day 14: Is Your Starter Ready?
Your starter is ready when it consistently shows all of the following:
- A mature starter should consistently double or triple in volume within 6 hours after feeding at 78°F (26ºC).
- Look for a honeycomb of bubbles throughout, not just on the surface.
- Smells pleasantly sour and slightly yeasty.
- If your starter passes these tests, congratulations—you're ready to bake!
Don’t worry if your starter takes longer than 14 days. This is normal and could take 3-4 weeks. If you’re not sure if your starter is ready, feel free to send us a photo (contact@brodandtaylor.com) and we’re happy to take a look.
Sourdough Starter FAQs: Your Top Questions Answered
Every starter is different. Stay consistent, trust the process, and you’ll get there!
Have questions about creating your starter? We’ve got answers!
Curious About Your Starter’s Temperature?
In order to test the temperature of the Sourdough Home, we recommend using a digital probe thermometer inserted directly into your starter after it has been in the unit for several hours. We do not recommend setting an indoor thermometer inside the Sourdough Home, as this will not provide accurate results. The Sourdough Home is designed to keep the starter inside at a stable temperature. We encourage you to experiment and find the routine that works best for you and your starter.
The Sourdough Home has been carefully calibrated to operate at typical room temperature of 20-22°C (68-72°F). If your ambient room temperature is outside of this range, you may need to adjust the temperature to achieve your desired results.
What’s next?
Learn how to feed, store, and maintain your sourdough starter for long-term baking success: How to Maintain Your Sourdough Starter with the Sourdough Home.
Ready to bake?
Our Beginner’s Sourdough or Sourdough Sandwich Bread are great recipes to begin with.
Looking for the perfect tools to bake your first loaf with?
Our Baking Shells and Bread Steel can help you achieve the crispy artisan crust you’re after!
