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Just Fresh Milled
Technique
intermediate

Build & Maintain a Fresh-Milled Sourdough Starter

An active whole grain sourdough starter risen and bubbling in a glass jar, with a rubber band marking its starting level.

Combine 50 g freshly milled whole wheat or rye with 50 g water daily for 7 days, then switch to a 1:5:5 feed and refrigerate between weekly bakes.

Key Takeaways

  • Fresh-milled flour activates 2-3 days faster than store-bought
  • Use rye or whole wheat for the build, then transition to your bake flour
  • Peak rise (doubled) in 4-6 hours at 75°F signals readiness
  • Refrigerate after one strong feed for weekly baking schedules
  • Discard maintenance: keep only 20-50 g between feeds to save flour

Summary

A step-by-step guide to creating a robust whole-grain sourdough starter from scratch and maintaining it for weekly baking.

Steps

  1. 1

    Day 1: Mix 50 g fresh-milled whole rye or wheat with 50 g filtered water in a clear jar. Cover loosely. Hold at 75-80°F.

  2. 2

    Days 2-3: Watch for bubbles. Discard half, feed 50 g flour + 50 g water once daily.

  3. 3

    Days 4-6: Switch to twice-daily feeds (every 12 hours). Discard down to 25 g before each feed.

  4. 4

    Day 7: Starter should double in 4-6 hours and pass the float test. It is ready to bake.

  5. 5

    Maintenance: Feed 1:5:5 (10 g starter, 50 g flour, 50 g water), let peak, then refrigerate up to 7 days.

Frequently Asked Questions

The intact bran and germ host wild yeasts and lactobacilli that are stripped from refined flour during sifting.

Yes. After day 7, you can feed with any whole-grain flour. Many bakers build on rye and maintain on hard white wheat.

It is hungry. Feed twice daily for 2 days at a higher ratio (1:5:5) until the sour-fruit smell returns.

Yes. Volume measurements vary too much for reliable fermentation. A $15 kitchen scale pays for itself in one bake.