It's 2025, and You Still Haven't Made a Sourdough Starter? Let's Fix That

Dearest Reader,

Here we are, the year is 2025. We have self-driving cars, AI writing emails, and yet—somehow—you still haven’t made a sourdough starter. Really? After everything we’ve been through?  I've made videos, step-by-step guides, even memes about sourdough starters. I’ve shown you that it’s easy, fun, and a little like adopting a low-maintenance pet. And yet, here you are, sourdough-less in an age where bread is practically a cultural phenomenon.

But hey, I’m not here to judge. I’m here to inspire. Let’s make 2025 the year you finally embrace the ancient art of breadmaking. Ready? Let’s do this.

Why You Need a Sourdough Starter in 2025

It’s science in a jar: Watching wild yeast and bacteria transform flour and water into a living culture is a hands-on science experiment.

Homemade bread is unbeatable: Once you taste a slice of your own tangy, crusty loaf, you’ll wonder why you waited so long.

It’s trendy (still): Yes, sourdough is timeless, and owning a starter gives you serious food cred.

The Simple Art of Making a Sourdough Starter

Here’s the foolproof method. No fancy ingredients. No stress. Just you, some flour, and water. Let’s go:

Ingredients & Tools:

Unbleached All-purpose flour (or whole wheat flour for an extra boost)

Water (filtered or tap, but avoid chlorinated water)

A clean glass jar

A spoon or spatula

A scale (optional, but helpful)

Day 1:

Mix 1/2 cup flour and 1/4 cup water in the jar. Stir until no dry flour remains.

Cover loosely with a lid or cloth. Let it sit at room temperature (ideally 68-75°F).

Day 2:

Check for bubbles or a slight tangy smell. If nothing’s happening, don’t worry; it’s early days.

Discard half of the mixture. (I know, it seems wasteful, but trust the process.)

Add another 1/2 cup flour and 1/4 cup water. Stir and cover loosely again.

Days 3-7:

Repeat the process: discard half, feed with equal parts flour and water.

By Day 4 or 5, you should see more bubbles and notice a yeasty, tangy aroma.

Day 7:

Your starter should double in size within 4-6 hours of feeding, look bubbly, and smell like sourdough magic. If so, congrats—you’ve done it! Give it a name (trust me, it’s tradition), and start baking.

Pro Tips for Sourdough Success

Feed it consistently: Like any living thing, your starter thrives on routine.

Use the discard: Pancakes, crackers, or waffles—don’t toss it, transform it.

Store it smartly: Not baking every week? Pop it in the fridge and feed it weekly.

Final Thoughts

It’s 2025, friends. Let this be the year you stop watching sourdough TikToks and start making sourdough bread. Your kitchen is waiting, your taste buds are ready, and your future starter is calling your name.

So grab some flour, a jar, and a little patience. Let’s make some magic.

Yours in crust, Ari