Description
Learn how to make a healthy and active sourdough starter from scratch with this easy step-by-step guide. Perfect for baking your own sourdough bread, cookies, and other delicious baked goods using natural fermentation.
Ingredients
Scale
Ingredients
- 1/2 cup bread flour (organic preferred; can substitute with whole grain or whole wheat flour)
- 1/2 cup filtered water (divided amounts used during feeding)
Instructions
- Day 1: Initial Mix Mix 1/2 cup bread flour and 1/2 cup filtered water in a clean wide-mouth jar. Stir vigorously, scraping down the sides to incorporate air. Cover with plastic wrap secured with a rubber band or place the jar lid loosely on top to allow airflow.
- Day 2: Check and Feed After 24 hours, check your starter for any bubbles or activity. If active, discard half of the starter in the trash. Then feed it with 1/2 cup bread flour and 1/2 cup filtered water. Stir well, cover, and let sit another 24 hours.
- Day 3: Discard and Feed Discard half of the starter again (dispose in trash). Feed with 1/2 cup bread flour and 1/4 cup filtered water. Stir, scrape down the sides, cover, and let ferment.
- Days 4-10: Repeat Feeding Each day, discard half of the starter and feed with fresh flour and water, stirring well and covering afterwards. Starter should gradually become bubbly, active, and double in size within hours. Don’t worry if it takes time to develop.
- Day 10-14: Ready to Use Your starter is ready to bake with when it doubles in size 4-8 hours after feeding and has a light, clean sourdough aroma. For best results, wait until day 14 before baking bread.
- Optional: Storage Transfer to a larger container if you want to keep a large amount of starter for baking and sourdough discard recipes.
Notes
- Always discard the removed starter in the trash to avoid fermenting unwanted molds or bacteria.
- Use filtered or dechlorinated water, as chlorine can inhibit fermentation.
- Organic flour is preferred to encourage natural yeasts and bacteria growth.
- Keep the starter at room temperature around 70-75°F (21-24°C) for optimal fermentation.
- The feeding ratio of flour to water can vary slightly; maintain a thick but stirrable consistency.
- Do not seal the jar completely airtight; allow gases to escape during fermentation.
- Prep Time: 5 minutes initial per day, ongoing daily maintenance
- Cook Time: No actual cooking involved; fermentation time over 10 to 14 days
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Keywords: bread, sourdough, sourdough starter, fermentation, homemade starter, natural yeast
