There are as many ways to make a sourdough starter as there are sourdough bread styles. I am going to give you three methods so you can choose the one that suits you. My preference is the pot-set yoghurt starter, because the science behind it lets you get up and running a little faster.

(If you want to dive into the troubleshooting and myth-busting side of sourdough early, feel free to flip ahead to the Faults and Tips section. Some of that information may land as ‘aha’ moments before you even start.)

1. The Traditional Method

The most time-consuming option, and the one with the most variables. You mix flour and water, then feed it again the next day, and the day after that — sometimes twice a day — keeping a close eye on it. The starter is usually kept in a warm spot, and it can take a couple of weeks before it is strong enough to bake great bread.

2. The Mad Millie Method

This one is excellent if you want sourdough tomorrow. Mad Millie sells a freeze-dried sourdough culture in a sachet. The sachets are designed for single use — but, between us, I have a little method for keeping it alive so you can use it again and again.

3. The Yoghurt Starter Method

This one was shown to me years ago, alongside tricks like soaked raisin water to bring natural yeasts in fast. I dug out my old notes, had a play, and the yoghurt method has been the quickest, easiest and most reliable for me. Six days for a mature starter. Not strictly traditional, but it works a treat.

Or my favourite

Beg, borrow or steal a healthy starter from a friend.