Making Starter from Scratch

All you need to make starter from scratch is freshly milled whole grains and decent water with low to no chlorine. If you have a mill, using it is the best way to do it because you’re going to see the most activity out of that super fresh flour. Also, it’s just cool. It takes less than two weeks, and you’ll need some sort of incubator for the best results.

I’ve found that 78°F to 80°F (26°C to 26°C) is the best temperature to create a new starter. Once you have a stable colony or starter, it’s more durable, but when you’re creating one, you need to be specific. There are proofing boxes or proofers that help control that range, and a dehydrator is great for controlling temperature. But you can also use a simple insulated cardboard box. I’ve used a box wrapped in blankets or covered with heavy-duty foil. Put it next to your baseboard heater in your house or another warm spot.