Summary: I have always found it interesting how a sourdough starter functions. The bacteria and yeast it contains consume flour and water, and in the process, expel carbon dioxide, which causes bread to rise. At the same time, that microscopic biome releases ethanol and organic acids, which give the bread its delicious ‘sour’ flavor.

 

Being that starter is a living thing that must be fed and watered regularly like a pet, I ended up naming mine Doug. One letter short of “dough”.  Doug and his discard have been helping me make delicious pizzas, bread, and even stews – either in the form of dumplings or simply thickening them – for almost 10 years now (as of October 4, 2026). You can use the process detailed below to create your own starter from the wild yeasts and bacteria in your environment, or you can find Doug’s discard available in our on-farm store if you want to begin with a fellow whose pedigree is well proven.

 

To begin a starter, you'll need the following:

• A bag of bread flour (King Arthur Bread Flour recommended)

• A kitchen scale

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Instructions:

1. Place 160g of flour & 160g of water into a jar and mix it up.

2. Let the jar sit out on the counter until it starts bubbling. This can take up to a week; you'll know when the starter is active, though. The amount of bubbles is quite noticeable. Make sure to leave the jar lid cracked a little bit, so it can vent.

3. Once the starter is bubbling nicely, remove 160g of it from the jar. This "discard" is what I use to make bread and pizza dough.

4. Replenish the starter with 80g bread flour and 80g water. This adds up to the 160g that was removed.

5. Steps 3-4 can be repeated every day if the starter is kept at room temperature, or it can be repeated once a week if the starter is kept in the refrigerator. 

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