1d • Sourdough
Let's test the 1:1:1 method for Sourdough Starter
🧪 My Sourdough Experiment: Testing the 1:1:1 Starter Method (From Day 2)
If you’ve ever felt overwhelmed by sourdough… same. 😅
There are a MILLION methods, rules, and “you must do it this way or else” people.
So instead of overcomplicating it, I’m testing a simple, beginner-friendly method for my very first sourdough starter:
👉 The 1:1:1 Method
That means:
1 part starter
1 part flour
1 part water
In my case, I’m starting tiny:
1 tablespoon flour
1 tablespoon water
And each day, I feed it using the same ratio.
🧠 What does 1:1:1 actually mean?
It’s a balanced feeding ratio.
You are giving the yeast and bacteria:
Enough fresh food (flour)
Enough hydration (water)
Without drowning them or overfeeding them
This creates a stable, predictable environment for fermentation.
Instead of throwing away cups of flour every day, we’re:
✅ Keeping it small
✅ Keeping it simple
✅ Keeping it no-waste
🥖 Why am I using this for my VERY FIRST starter?
Because:
I want to learn how the starter behaves
I want to see the changes day by day
I don’t want to waste flour
I want something easy to maintain long-term
And I want to prove you do NOT need complicated ratios to succeed
Once this is strong and active, you can scale it up anytime.
🔬 What are we watching for?
This is the important part. DO NOT focus on time.
Focus on signs.
Here’s what we’re looking for over the next days:
👀 Visual Signs:
Bubbles forming (small at first, then bigger)
The texture getting lighter and more airy
Eventually: rising in the jar
👃 Smell:
At first: might smell weird, sour, or even funky (normal!)
Then: starts smelling more like yeast / bread / tangy
📈 Growth:
In the beginning: maybe no rise
Then: slight rise
Eventually: doubling in size within 4–8 hours after feeding
That’s when it’s becoming active and usable.
⚠️ Important Beginner Notes
Thickness matters more than exact measurements
👉 You want a thick pancake batter / paste consistency
If it’s too thick → add a little water
If it’s too runny → add a little flour
Stir daily. Feed daily. Be patient.
🕰 How long will this take?
Usually:
3–5 days: you’ll see life
7–14 days: you’ll have a strong, usable starter
Every kitchen is different. Temperature matters. Don’t rush it.
🎯 The Goal of This Experiment
I want to show you:
You can start sourdough without stress
You don’t need complicated math
You don’t need to waste flour
And you CAN understand what your starter is doing instead of just hoping 😅
📢 Follow Along
I’ll be posting:
Daily updates
Pictures
Smell checks 😂
Texture changes
And when we hit our first REAL rise
If you’re new to sourdough, this is the perfect time to learn with me instead of being confused alone.
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Let's test the 1:1:1 method for Sourdough Starter
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