Sourdough Starter
The beginning of every loaf worth sharing A living culture, built slowly with flour, water, and care.
A quiet beginning
This is where your sourdough journey begins. Not with complexity — but with two simple ingredients, a glass jar, and time. A sourdough starter is a living culture. It grows gradually, responds to care, and becomes uniquely yours. Over the coming days, you’ll notice gentle bubbles, subtle movement, and a familiar tangy aroma — small signs that life is taking shape. There is no rush here. This process unfolds naturally, and that is exactly how it should be.
What you’ll need
This starter is intentionally simple. You don’t need special equipment — just a few everyday essentials and a moment of attention each day.
Tools
SAYMORA glass sourdough starter jar SAYMORA spatula
Ingredients
✓ Flour — 50 g ✓ Water — 50 ml
That’s all you need to begin & Viola ⟡˙
— THE FLOW —
This starter takes about 7 days to fully develop. Each day follows the same gentle rhythm: discard → feed → rest. You’ll spend only a few quiet minutes with it daily, then allow time to do the rest. The consistency of care matters more than precision.
Day 1 — Begin
Add 50 g flour and 50 ml water to your SAYMORA glass jar. Stir gently until smooth, with no dry flour remaining. Cover the jar loosely and leave it at room temperature, away from direct sunlight. At this stage, nothing dramatic will happen — and that’s perfectly normal. This is simply the beginning.
Days 2–7 — Feed & grow
Once a day, around the same time: • Discard about half of the starter from the jar • Add 50 g flour and 50 ml water • Stir gently until smooth • Cover loosely and let it rest Each day, the starter will become more active. You’ll notice bubbles forming, the texture becoming lighter, and the aroma shifting from neutral to pleasantly tangy. Some days will feel quieter than others. Trust the process »
WHEN IT’S READY
Your starter is ready to use when: ✓ Bubbles appear throughout the jar ✓ It rises noticeably after feeding ✓ It smells fresh, slightly tangy, and alive If it needs an extra day or two, let it rest and continue feeding. A strong starter is built patiently.
USING YOUR STARTER
Once active, your starter can be used to bake loaves, rolls, flatbreads, and more. Always feed it before baking and use it when it looks lively and full of energy. Over time, your starter will adapt to your kitchen, your routine, and your care. No two starters are ever exactly the same — and that’s part of the beauty.
SAYMORA NOTES
A warm space encourages activity Feeding around the same time each day builds strength Discard isn’t waste — it’s an invitation for future recipes This starter is not something to control — it’s something to listen to.
CARING & STORING YOUR STARTER
Your sourdough starter is alive — and like anything living, it responds to how often you visit it.
If you bake regularly, keep your starter at room temperature and continue feeding it daily.
If you bake less often, your starter can be stored in the refrigerator. This slows its activity and allows it to rest safely until you’re ready to use it again.
To refrigerate your starter:
Feed it as usual
Let it sit at room temperature for a short while
Cover the jar and place it in the refrigerator
When you’re ready to bake again, bring it back to room temperature and feed it once or twice until it looks active and lively.
There is no harm in letting your starter rest. It’s simply waiting.
Discard isn’t waste — it’s an invitation for future recipes
Discard can be stored in a covered container in the refrigerator and used later in pancakes, flatbreads, crackers, and other bakes.
Keep it chilled, and use it within a few days — or freeze it for longer keeping.
⟢ What you remove today often becomes something shared tomorrow ⟢
This starter is the heart of your baking. Care for it gently, return to it daily, and allow it to grow at its own pace. In time, it will reward you with loaves worth sharing — again and again.
.Bake slowly. Score boldly. Share generously.