Making your own Sourdough Culture



  1. Mix together both Edison flours together 50/50. This will be what you use to ‘feed’ your culture and develop your starter.
  2. Fill a small clear container or bowl halfway with lukewarm water. Add a handful of the 50/50 flour blend to the water and mix with your hands to the consistency of a thick batter with no lumps (if it’s too runny add more flour, too thick, add more water). Use a dough scraper to clean off your hand and scrape the sides of the vessel. Cover with a kitchen towel and place in a cool, shaded spot for 2 to 3 days.
  3. After 2 to 3 days check the culture to see if any bubbles have formed around the sides and on the surface. If the culture seems inactive, let sit for another day or two.
  4. By this time, a dark crust may have formed over the top of the mixture, Dont Worry, this is typical. Pull the crust back and note the aroma and bubbles caused by fermentation. In this initial stage, when the culture smells strong like stinky cheese and tastes sharply acidic, it is very ripe. Now it is time to do the first feeding!
  5. To feed the culture, discard 80% of it. Replace the discarded portion with equal amounts of water and the 50/50 flour blend. Mix to combine just as you did in step two. Your starter is now starting to be trained!
  6. Repeat the discarding and feeding every 24 hours at the same time of day. Don’t worry too much about the quantities of flour and water in these feedings, you want a thick batter. Pay attention to its behavior as it develops!
  7. The yeast and bacteria will create a balance, and the volume of the starter will increase for several hours after feeding and then begin to collapse as the cycle winds down.
  8. When your starter ferments predictably, rising and falling after feedings, you are ready to start using it!


Note how the aroma of the starter changes from stinky and sharply acidic to sweet and milky just after feeding, when the starter is at the freshest or youngest stage in the cycle.

Keep in mind training your starter is a forgiving process. Don’t worry if you forget to feed it one day; just make sure to feed it the next. The only sure way to mess up a starter is to neglect it for a long period of time or subject it to extreme temperatures. Even then, a cycle of regular feeding will usually restore the vitality of your starter.