Sourdough Starter Recipe

Introduction

A sourdough starter is the heart and soul of any great artisan bread. It’s a living culture made simply from flour and water, nurtured over days until it’s bubbling with wild yeast and beneficial bacteria. This natural leavening agent replaces commercial yeast, giving bread its signature tang and chewy texture.

Creating your own starter may sound like a science experiment, but it’s a simple, magical process that connects you to centuries of traditional breadmaking. All it takes is patience, consistency, and a bit of care to build a starter that can last a lifetime.

Once your sourdough starter is active and healthy, you can use it to bake delicious loaves, pancakes, pizza crusts, and more. It’s the ultimate kitchen companion for anyone who loves homemade baked goods with character and depth.

Fermentation Time and Yield

• Prep Time: 10 minutes per day
• Fermentation Time: 5–7 days
• Total Time: About 1 week
• Yield: ~1 cup (240 g) of active starter (enough for multiple recipes)

Ingredients

Basic Sourdough Starter:

• 100 g (¾ cup) whole wheat or rye flour (Day 1)
• 100 g (½ cup) filtered or dechlorinated water (room temperature)

For Daily Feedings (Days 2–7):

• 100 g (½ cup) all-purpose or bread flour
• 100 g (½ cup) water (room temperature)

Equipment Needed:

• A clean glass jar or container (about 1-quart size)
• A spoon or small spatula
• A kitchen scale (recommended for accuracy)
• A breathable cover (cloth, paper towel, or loose lid)

How to Make a Sourdough Starter

Day 1: Mix and Rest

In a clean jar, mix 100 g of flour with 100 g of water. Stir until smooth — it should have a thick, batter-like consistency. Scrape down the sides, cover loosely, and let sit at room temperature (around 70–75°F / 21–24°C) for 24 hours.

Day 2: Check for Activity and Feed

You might see a few small bubbles. Discard half of the mixture (about 100 g), and feed with 100 g flour and 100 g water. Stir well, cover, and rest for another 24 hours.

Day 3: Feed Again

By now, you should notice more bubbles and a mild tangy smell. Repeat the feeding process: discard half, then add 100 g flour and 100 g water. Stir and cover.

Day 4–5: Strengthening the Starter

Your starter should be rising and falling predictably, with a pleasant, slightly fruity aroma. Continue daily feedings at the same ratio. If it doubles in size within 4–6 hours of feeding, it’s almost ready!

Day 6–7: Ready to Bake

Once your starter consistently doubles in volume after feeding, it’s active and ready to use. Store it in the refrigerator and feed once a week, or keep it at room temperature if baking daily.

Notes

• Always use filtered or non-chlorinated water — chlorine can inhibit yeast growth.
• Whole wheat or rye flour helps jumpstart fermentation; you can switch to all-purpose flour after day 2 or 3.
• If your kitchen is cold, fermentation will slow down. Try placing the jar in a warm spot (like near the oven or wrapped in a towel).
• The starter can last indefinitely with proper care — think of it as a “living pet” that just needs regular feeding!

FAQs

Q: How do I know my starter is ready to bake with?

If it doubles in size 4–6 hours after feeding, smells pleasantly yeasty, and floats in water, it’s ready.

Q: My starter has a layer of liquid (“hooch”) on top. What should I do?

That’s normal — it’s a sign your starter is hungry. Pour it off or stir it in, then feed the starter.

Q: Can I freeze or dry my starter?

Yes! You can dry a thin layer of starter on parchment, then store the flakes in an airtight container. To reactivate, add water and flour over several days.

Q: What if I miss a feeding?

No problem. Just discard half and feed again — it may take a day or two to recover.

Nutrition Information (per 1 tablespoon of starter)