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Chef John's Sourdough Starter
Chef John's Sourdough Starter
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Prep Time:
15 minutes
Total Time:
14415 minutes
Create a tangy sourdough starter in 10 days with flour, water, and easy care tips from Chef John.
Ingredients:
  • 700 grams bread flour
  • 700 grams filtered water, divided
Instructions:
  • Combine 70 grams of flour and 70 grams of water in a large container with a lid. Leave room for another 70 grams of water and 70 grams of flour. Loosely cover the container to allow gases to escape. Let it sit at room temperature for 24 hours at 70°F (21°C).
  • On Day 2, Mix together 70 grams of flour and 70 grams of water. Stir the mixture well. Loosely cover the container and let it sit at room temperature for 24 hours at 70 degrees Fahrenheit (21 degrees Celsius).
  • On the third day, discard half (140 grams) of the starter. Mix in 70 grams of flour and 70 grams of water. Stir well. Cover with a loose lid and let it sit at room temperature for 24 hours at 70 degrees (21 degrees C).
  • Each day between Day 4 and Day 10, continue feeding the starter as described in Step 3 until it develops a pleasant fruity and yeasty aroma and is fully fermented. You can check its readiness by observing if it doubles in size within 2 to 3 hours after each feeding.
  • Chill until ready to use. It's generally suggested to feed the starter about once a month.

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