Sourdough Beginner’s Guide & Masterclass

The 7-Day Wild Sourdough Starter Schedule

Creating your wild yeast starter requires only whole grain rye flour, unbleached bread flour, filtered water, and patience.

1. Day 1 (Initial Inoculation): 50g whole rye flour + 50g filtered water (82°F). Stir with Danish whisk.
2. Day 2 (Quiet Resting): Check for subtle bubble activity. Rest 24 hours at 74–78°F.
3. Day 3 (First Feed): Discard down to 50g starter. Add 50g bread flour + 50g warm water.
4. Day 4 (Acid Transition): Repeat 1:1:1 feeding. Dough begins smelling tangy and fruity.
5. Day 5 (Exponential Growth): Starter begins doubling within 6–8 hours after feeding.
6. Day 6 (Vigorous Levain): Doubles within 4–6 hours with airy honeycomb structure.
7. Day 7 (Bake Day Ready): Passes float test. Ready to mix your first sourdough boule!

Ambient Proofing Temperature Matrix

72°F (22°C): 6–7 hours bulk fermentation | 78°F (25°C): 4–4.5 hours bulk fermentation | 82°F (28°C): 3–3.5 hours bulk fermentation.