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Sourdough Starter
Sourdough Starter
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Prep Time:
5 minutes
Total Time:
5 minutes
Create your own homemade sourdough starter for all your baking desires.
Ingredients:
  • 5 1/3 cups (645g) all-purpose flour, divided
  • 2 3/4 cups (645g) bottled or filtered water, divided
  • Special Equipment
  • 16 oz wide mouthed jar
  • Rubber band
  • Spatula
  • Weighing scale
Instructions:
  • On Day 1, mix 15 grams (about 2 tablespoons) of flour and 15 grams (about 1 tablespoon) of water in a clean jar until well combined. Cover with a lid and place the jar in a warm spot without disturbing it.
  • On day 2, once your sourdough starter is bubbly and has a tangy aroma, give it a good stir, cover it loosely, and let it rest.
  • Refresh your starter on day 3: If you see hooch on the top, it's time to feed it. In a small bowl, mix 15 grams (about 1 tablespoon) of starter with 30 grams (1/4 cup) of flour and 30 grams (about 2 tablespoons) of water until well combined. Return the fed starter to the jar, cover, and keep in a warm spot. Use any leftover starter for discard recipes or store it in the fridge.
  • After checking for signs of activity in your starter, disregard the discarded portion and mix 15 grams of starter with 30 grams of water and 30 grams of flour in a small bowl. Return the fed starter to the jar, cover it loosely, and keep it in a warm spot.
  • During days 5 through 8, maintain your starter daily for optimal growth: Despite a temporary slowdown in activity after day 4, keep nourishing your starter when it appears thin and inactive. Even without visible bubbles, keep up the feeding routine. Expect changes in its aroma, resembling cheese or yogurt. Mix 15 grams of starter with 30 grams of water and 30 grams of flour once a day. Store the fed starter in a jar, lightly cover it, and keep it in a warm spot.
  • On day 9, revive your starter: Look for tiny bubbles and a thickening consistency. It might have a beer-like aroma. Mix 15g starter with 30g water and 30g flour. Place it in a jar, cover loosely, and store in a warm spot.
  • Enhance the vitality of your starter by feeding it twice daily from day 10 to 11, observing large bubbles on the surface. Discard all but 15 grams of starter, then combine it with 30 grams of water and 30 grams of flour. Place the fed starter in a jar, cover it loosely, and keep it in a warm spot. Repeat this process in the morning and evening to strengthen your starter for baking. Store any discard in the refrigerator for future sourdough discard bakes.
  • After days 12 through 14, check if your starter is active by observing tiny bubbles, thickness, and a sweet bread-like smell. Feed it with 15g starter, 30g flour, and 30g water in the morning. Mark the level with a rubber band. After 4 hours, if it doubles or triples consistently, it's ready. When your starter meets these standards, it's time to bake bread.
  • To prepare your starter for baking, feed it three times a day by combining 15 grams of starter, 30 grams of water, and 30 grams of flour. Cover the jar loosely and place it in a warm spot. Repeat this process in the morning, afternoon, and evening. Allow the starter to rise undisturbed for 4 hours until it doubles or triples in volume, then it's ready to be mixed into your dough for baking!

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