Sourdough Starter Recipe
This recipe guides you through creating an active sourdough starter from scratch using only flour and water. Over several days, you will nourish a wild yeast culture through regular feeding and discarding, developing a robust leavening agent for baking artisan breads.
Equipment
- 1 Large Glass Jar or Container At least 1-quart capacity, with a wide mouth for easy mixing and observation.
- 1 Digital Kitchen Scale Essential for precise measurements of flour and water.
- 1 Spoon or Spatula For thoroughly mixing ingredients.
- 1 Breathable Cover Loose-fitting lid, plastic wrap, or a clean cloth secured with a rubber band.
- 1 Thermometer For monitoring ambient temperature, crucial for optimal fermentation.
Ingredients
Main
- 600 g 21 ounces unbleached all-purpose, bread, or whole grain flour (such as whole wheat or rye flour), or a mix
- Bottled filtered, or de-chlorinated water
Instructions
- Combine 60g flour with 60g water in a clean jar, mixing thoroughly to ensure no dry spots remain.
- Cover the jar loosely with a lid or cloth, and let it rest at room temperature (70-78°F or 21-26°C) for 24 hours.
- After 24 hours, discard all but 60g of the starter, then feed it with 60g fresh flour and 60g fresh water, mixing well.
- Repeat the feeding process (discarding all but 60g, then feeding 60g flour and 60g water) every 24 hours for the next 3-4 days.
- By day 4 or 5, you should observe some activity like small bubbles and a slight rise after feeding.
- Once the starter shows consistent activity, switch to feeding every 12 hours (discard all but 60g, feed 60g flour and 60g water).
- Continue the twice-daily feeding for another 3-4 days, or until the starter reliably doubles in size within 4-8 hours after feeding.
- The starter is considered active and ready for use when it consistently doubles in size, has many bubbles, and a pleasant tangy aroma.
- To maintain, continue regular feedings; for less frequent use, store in the refrigerator and feed once a week.
- Before baking with a refrigerated starter, feed it 1-2 times at room temperature until it becomes active again.
Notes
Water quality is paramount; always use bottled, filtered, or de-chlorinated water to avoid inhibiting yeast activity. Maintaining a consistent temperature, ideally between 70-78°F (21-26°C), is crucial for robust starter development. Using a mix of whole grain flour initially can accelerate yeast colonization due to higher nutrient content. Don't be discouraged by initial inactivity; patience is key. Look for consistent doubling in size, bubbly texture, and a pleasant tangy aroma as signs of a healthy, active starter ready for baking.