Build Your First Sourdough Culture

A clear, science-first guide for bakers who already understand dough, fermentation, and the feel of living food.

Let’s make some dough!

Hopefully, you have already baked with a reliable starter. That matters — not as a barrier, but as the foundation that makes culture-building simple.

This guide is for bakers who are confident with dough and want a personal culture of their own.
If that’s you, step forward.

If you’re new to sourdough, begin with a proven starter and build your culture later.

Why It Matters

Every loaf begins with a culture — but many cultures begin with confusion.
New bakers get lost in myths, noise, and overcomplicated routines.

You already understand fermentation.
So building a culture becomes what it truly is:
flour, water, and steady care — nothing mystical.

A Personal Connection

Experienced bakers are often surprised by how easy this is.
The microbes are already in the flour.
Your job is simple: don’t disrupt them as they organize into a thriving community.

Once you see this, the whole process becomes clear — cultures are robust, forgiving, and steady.

The Breaducation Culture Method

Day 1 — Establish the Base

• 60 g bread flour
• 60 g warm water
  Stir lightly, cover, rest.

Day 2–3 — Microbial Wake-Up

It may smell bad — normal.
Leave it alone until Day 4.
Low activity = small population, not a problem.

Day 4–7 — Daily Feeds

• Remove half
• Add 60 g flour + 60 g water

Day 8–14 — Maturity

Look for:

• fine CO₂ bubbles
• clean lactic/yeasty aroma
• smooth rise-and-fall pattern

Feed daily or refrigerate for weekly care.

What Success Looks Like

• Reliable doubling
• Stable aroma
• Consistent rhythm

Troubleshooting:
Slow → temp
Strong smell → normal early
No rise → give it time

Extra Credit — Mother Dough (Zero Waste)

A small piece of today’s dough becomes tomorrow’s starter.
Keep 50–80 g aside and let your culture travel forward with every bake.

Conclusion

Culture creation isn’t a mystery — it’s a practicum.
A hands-on extension of the instincts you’ve already earned.

If you want more guidance, click here for the ultimate guide to growing a sourdough culture. It includes day-by-day steps, a troubleshooting guide, and the myths and misconceptions that trip up new bakers. It’s normally $19, but for a limited time, you can get it for $4.95 — and it includes a $10 coupon toward a satchel of dried San Francisco culture (normally $14.95, shipping included).

Until next time, let’s give thanks for our daily bread…