Quick-start with kefir or yogurt whey

Use the live lactic acid bacteria in milk kefir or yogurt whey to jumpstart your sourdough starter. These fermented dairy products contain dozens of beneficial yeast and bacteria strains that rapidly colonize a flour-water mixture, cutting creation time to 3-7 days.

Kefir Method

1. Combine 120g all-purpose flour with 120g milk kefir in a quart jar
2. Cover with breathable cloth and stir twice daily for 48 hours
3. After 48 hours, switch to standard feedings: discard to 50g, add 50g flour and 50g water every 12 hours
4. Should be active and ready in 3-5 days

Yogurt Whey Method

1. Mix 45ml water, 45ml yogurt whey, and 60g all-purpose flour
2. Cover loosely and place in a warm spot (78-80F)
3. Feed daily with flour and water — no more whey needed after the initial mix
4. Active and ready in 4-7 days

Tips

• Use plain, unsweetened yogurt or kefir with live active cultures
• This method works best if you already ferment dairy at home
• The starter will transition to a standard sourdough culture over 2-3 weeks of flour-and-water feedings