From One Week to One Day: Make a Sourdough Starter in 24 Hours with FermentPro
If you’ve ever dreamed of baking your own sourdough bread but felt intimidated by the process, you’re not alone. One of the biggest roadblocks for new bakers is creating a sourdough starter. Traditionally, it can take 5–7 days (or longer) of feeding, watching, and hoping before your starter is strong enough to bake with.
And even once you’ve succeeded, keeping a sourdough starter alive can feel like a second job — constant feedings, discards, and maintenance. Not everyone wants to juggle that, especially if you only bake bread occasionally.
FermentPro changes all of that. With precise temperature controls and an automatic warm–cool cycle, you can create a thriving sourdough starter in under 24 hours. No stress, no trial and error, and no ongoing maintenance unless you want to keep it going.
Why FermentPro Works for Sourdough Starters
FermentPro’s smart temperature control creates the ideal environment for yeast and bacteria to flourish. Its precision heating holds at the optimal temp, while its cooling phase kicks in at the end to prevent over-fermentation — meaning you get a lively, active starter faster and more reliably than the traditional countertop method.
Plus, you can also use FermentPro during countertop rise phases of your sourdough baking, keeping your dough at the perfect temperature and preventing overproofing automatically.
Quick 24-Hour Sourdough Starter Recipe
Ingredients
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150 g all-purpose or bread flour
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100 g water
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Glass jar
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Cloth or paper towel lid
Instructions
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Stir the flour and water together until combined. Roll into a ball and place in a glass jar.
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Cover with a cloth or paper towel and mark the starting level on the jar.
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Place in the FermentPro and run at 85°F for 20 hours. (Use the "manual" button mode for this)
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After 20 hours, you should see bubbles and the dough will have risen — your starter is active!
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From here, feed the starter as you would any sourdough starter and follow your favorite recipe.
Troubleshooting: If your starter hasn’t doubled after the first 20 hours, remove half, add 100 g flour and 100 g water, and run it again at 85°F for 20 hours.
Bonus Tip
You can also use the FermentPro during countertop rises for your bread dough. The precise temperature keeps your dough rising steadily and automatically cools to prevent overproofing — perfect for consistent, bakery-quality results.
Why This Is Perfect for Occasional Bakers
If you’re an occasional baker or someone who likes to try new things, this method lets you go from flour and water to sourdough starter in as little as one day. When you’re done, you can either keep feeding your starter to maintain it or simply discard it and start fresh the next time you’re ready to bake.
No more guilt about neglecting your sourdough starter or throwing away expensive flour. With FermentPro, sourdough baking is accessible to everyone.