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Flour + Water + Yeast = Starter

The wonderful aroma of a fresh loaf of bread almost always begins its life as a starter.

To get a simple starter going, you'll need to mix an equal amount of flour, by weight, with an equal amount of water, also by weight. Here's how I do it:

Grab a clean container with a tight-fitting lid:

Use a pot with a tight fitting lid.

Then, measure 200g of all purpose flour:

Measure 200g of all purpose flour

Put them in the container. Then, measure an equal amount, 200g, of water:

Measure 200g of water

Add just a tiny bit of active-dry yeast to the water prior to mixing it with the flour:

Add a pinch of active-dry yeast to the water

And let it sit for five minutes, or so, until it turns the water cloudy:

Cloudy water with yeast

Now, mix the yeasty water with the flour until the mixture has no lumps:

Mixed flour with water and yeast

Cover the container and let it sit overnight at room temperature. I'll use this starter tomorrow!



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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