Le Parfait glass jar filled with sourdough starter

Sourdough Starter Class Materials


  • Kitchen scale if you have one
  • One-cup measuring cup and measuring spoons if you don’t have a scale
  • Small glass jar that holds about two cups or another container to store your starter in, preferably something wide-mouth and shallow to make removing starter easy
  • A large jar for storing flour (about a 4-cup size or larger)
  • Fork for mixing
  • Scraping spatula (nice to have but don’t worry if you don’t have one)
  • A towel to wipe your hands


  • ½ cup unbleached all-purpose flour
  • ½ cup whole wheat flour or rye flour
  • ½ cup tap water

Notes on ingredients

  • If you don’t have these types of flours, just bring whatever flour you have.
  • You can make a gluten-free starter following the same method I will demonstrate in class. Teff and buckwheat work very well. Brown rice flour, sorghum or a combination of flours should also work well.
  • Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container with water and cover it securely with a cloth to prevent impurities from falling in. Some of the chlorine will evaporate.

Go here for FAQs on sourdough starters.

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