How I Made My Sourdough Starter: The Beginning of Le Pain de Charlie
Every great sourdough loaf starts with one thing: a strong, healthy starter. When I first moved to Salt Lake City, I couldn’t find the kind of bread I loved—deeply flavorful, naturally fermented, with a crispy crust and airy interior. So, I decided to make it myself. But to do that, I needed a starter.
The Foundation of Good Bread
A sourdough starter is a living culture of wild yeast and beneficial bacteria that naturally leavens bread. Unlike commercial yeast, which acts quickly, a sourdough starter takes time to develop and brings a deeper, more complex flavor.
I knew I wanted my bread to have rich depth, mild tang, and strong fermentation power, so I created my starter using a mix of rye flour and bread flour—a combination that enhances both flavor and activity.
How I Created My Starter
Making a sourdough starter is a simple yet delicate process. It took patience, but after a few days, I had the beginnings of something special. Here’s how I did it:
Day 1: Mixing the Base
I combined rye flour and bread flour with filtered water in a jar, stirring it into a thick paste. Rye flour is rich in nutrients and ferments quickly, giving the starter a strong kickstart.
Day 2-4: The First Bubbles
After 24 hours, tiny bubbles started forming—a sign of life! Every day, I removed half and fed it with fresh flour and water. The smell shifted from floury to slightly fruity and tangy.
Day 5-7: Strengthening the Culture
By the end of the first week, my starter was rising and falling predictably, with a beautiful aroma of fermented dough and a hint of sweetness. The mix of rye and bread flour gave it a complex, earthy flavor that would later translate into my loaves.
Two Years Later: A Thriving Starter
Fast forward to today, and this very starter has been the heart of every loaf I bake. It’s now over two years old, growing stronger with every feed, and gives my sourdough its signature taste—bold, nutty, slightly tangy, and deeply satisfying.
Want to Taste the Difference?
Every loaf at Le Pain de Charlie is made with this very starter, carefully fed and maintained to bring you the best artisan sourdough in Salt Lake City. If you’re craving real, naturally fermented bread, you can order now and pick up a fresh loaf in Millcreek!
