Sourdough Starter Recipe
Learn how to make a Sourdough Starter from scratch the easy way with this comprehensive, step-by-step tutorial. It's easy to cultivate a strong starter that will have you baking healthy sourdough bread in about 7 days!
Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour. This is what you will feed your starter with.
On the first day, mix 1 cup of the flour mixture with ½ cup of water in a clean jar. Cover the jar loosely and leave it in a warm area of your kitchen for 24 hours.
On the second day, give the starter a stir, loosely cover the jar and let it rest for another 24 hours.
On the third day and beyond, you will feed the starter twice per day but only discard during the first feeding.At the first feeding, discard all but 2 tablespoons from the jar and stir in ½ cup of the flour mixture and ¼ cup of water. Cover loosely and let it sit at room temperature for 12 hours.At the second feeding, ADD 2 tablespoons of the flour mixture and 2 teaspoons of water to the jar. Stir and cover until the next feeding.
Repeat daily feedings until the starter is ready to bake with. You'll know it's ready when it doubles in size within 4-12 hours after feeding it, the texture looks light and fluffy with plenty of bubbles on the surface and around the sides of the jar. Colder kitchens will take longer than warmer kitchens.
If you are using a scale, here are the ingredients converted to grams:
How to perform a "float test". When the starter has doubled in size, drop a tablespoon into a jar of room temperature water. If it floats, it a good indication it is ready to bake with. If it drops to the bottom keep feeding and try again.
- 1 cup flour = 120g
- ½ cup flour = 60g
- ½ cup water = 120g
- ¼ cup water = 60g
- 2 tablespoons starter = 30g
- 2 tablespoons flour = 15g
- 2 teaspoons water = 10g