How to Make and Maintain an Organic Sourdough Starter

If you’ve ever dreamed of baking healthier, more flavorful bread straight from your own kitchen, an organic sourdough starter is where it all begins. Whether you create one from scratch or purchase a fresh or dehydrated starter, the magic comes from the same place—wild yeast and good bacteria naturally found in organic flour and filtered water.

Let’s break down how to make your own organic starter and how to keep it thriving for years (or generations!) to come.

🍞 What Is an Organic Sourdough Starter?

An organic sourdough starter is a living culture created by mixing organic whole grain flour with filtered water, then allowing wild yeast and bacteria to flourish. By feeding it consistently with organic flour, you build a strong, active ecosystem that gives your bread incredible rise, flavor, and nutrition.

🌱 Choosing the Right Organic Starter

Buy Fresh or Dehydrated

If you’d rather skip the early stages, you can purchase:

• A dehydrated starter you rehydrate at home

It will develop into wonderfully strong cultures with the right care.

Check the Ingredients

Look for starters made only from organic flour and filtered water. These should contain active, living yeast and bacteria—nothing else added.

🥣 How to Make an Organic Sourdough Starter (Step-by-Step)

Day 1 Morning

In a clean glass jar or bowl, mix:

• 1 packet of our Azorean 154 year-old Sourdough Starter
• 2 tablespoons all-purpose flour
• 3 tablespoons room-temperature bottled spring water

Stir well and store in a warm spot (around 75°F). Cover loosely to allow gases to escape.

Day 1 Evening (After 12 Hours)

Add:

• ¼ cup all-purpose flour
• ¼ cup water

Mix well and cover lightly.

Day 2 Morning

Add:

• ½ cup all-purpose flour
• ½ cup spring water

Mix thoroughly and lightly cover.

Day 3 Morning

Stir the starter and mix well. Discard half the starter and feed with:

• ¼ cup all-purpose flour
• ¼ cup whole wheat flour
• ½ cup spring water

Day 4 Morning

Stir the starter and mix well. Discard half again and feed with:

• ¼ cup all-purpose flour
• ¼ cup rye flour
• ½ cup spring water
  

After feeding, monitor your starter. Within 4–5 hours, it should double in size—that’s a sign that it’s ready to bake authentic sourdough bread.

🔧 Maintaining Your Organic Starter

Follow Feeding Instructions

Most bakers use a 1:1:1 feeding ratio for rapid, predictable growth. Regular feedings ensure your starter stays strong, bubbly, and ready for baking.

Choose the Right Environment

• Keep your starter at room temperature if you bake often
• Store it in the refrigerator if you bake occasionally
• Feed regularly either way—your culture depends on it!

🧡 Final Thoughts

An organic sourdough starter is more than just flour and water—it’s a living link to tradition, flavor, and real, honest bread. With a little patience and regular feedings, your starter can become a beloved kitchen companion that lasts for years… or even generations.

Don’t forget—Portuguese Pantry’s Azorean 154-year-old sourdough starter is one of the highest-rated dried starters available today. A little heritage goes a long way! 🇵🇹✨