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Whole Wheat Sourdough Starter

Make your own whole wheat sourdough starter with this easy recipe. Then get ready for some fun baking adventures!
Yield 1 sourdough starter



  • 2 cups warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 3 1/2 cups whole wheat flour
  • 1 tablespoon granulated sugar


  • In a 4-quart nonmetallic container, dissolve yeast in warm water; let stand 5 minutes. Add whole wheat flour and sugar. Stir until blended. The mixture will be thick; any remaining lumps will dissolve during the fermentation process.
  • Cover loosely with plastic wrap. Let stand in warm place for 5 days, stirring 2 to 3 times each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. A temperature of 80° to 85°F is best for developing the sour flavor.
  • When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir starter before using. The starter can now be used for baking or placed in the refrigerator for later use.
  • To use the starter, measure out desired amount as specified in the recipe. Let refrigerated starter come to room temperature before using; this will take about 4 hours.
  • Replenish remaining starter with 3 parts whole wheat flour to 2 parts water and 1 teaspoon sugar. Stir until blended, some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir and store in refrigerator.
  • If the starter is not used every week, stir in 1 teaspoon sugar to keep it active.

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Review & Comments

Patricia A Bufford | Reply

What is the minamin temperature you can store your sour dough during the 5 day process. I don’t have an area of 80-85F.

Red Star Yeast | Reply

Hi Patricia – cooler temperatures are ok, it just may take a bit longer for the starter to get going. Try placing it near a sunny window or on top of the refrigerator for added warmth.
Happy baking!

gertrude buarkart | Reply

I have used your sour dough starter and need to know if I made the starter on Monday, is it ready to use on Friday ?

Red Star Yeast | Reply

Hi Gertrude,
Yes, your starter should be ready after 5 days?
Happy baking!

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