Sourdough is a beloved ingredient in many bakers’ kitchens, whether it’s a crusty, flavorful loaf of bread or a bubbling crock of flour and water starter. But where does the journey to sourdough bread start? With your homemade sourdough starter, right in your kitchen.
Sourdough baking is both an art and a science. The method for making sourdough starter described here differs from that described on other sites. However, I use the tried-and-true method, and I believe you will enjoy it.
How to Make Sourdough Starter
Ingredients
Day 1
- In a clean container, combine all-purpose or sprouted whole wheat flour and whole wheat flour with lukewarm water. This can be done with glass or food-grade plastic. Check that the container can accommodate your starter as it grows.
50g of sprouted whole wheat flour or rye flour (¼ cup + 1 tbsp)
50g of whole wheat flour (¼ cup + 1 tbsp)
150g of lukewarm water. - There may be no activity for the first 24 hours.
75 g of rye flour (2/3 cup).
75g of whole wheat flour or unbleached all-purpose flour (2/3 cup).
150g of lukewarm water.
Cover the jar and keep it at room temperature. - You may notice some growth or bubbling.
Same as “day 2.” - Discard some of the starter.
75 g whole wheat flour
75 g rye wheat flour
150g of lukewarm water.
Cover the jar and keep it at room temperature. - Discard some of the starter.
75 g of whole wheat flour (2/3 cup).
75g of rye flour or unbleached all-purpose flour (2/3 cup).
150g of lukewarm water.
Cover the jar and keep it at room temperature. - Discard some of the starter.
75 g of whole wheat flour (2/3 cup).
75 g of rye wheat flour (2/3 cup).
150g of lukewarm water.
Cover the jar and keep it at room temperature. - After 6-7 days, you’ve got this active sourdough starter.
- This sourdough starter can be used to make a variety of sourdough breads.
- Feed it daily or keep it in the fridge and feed it every two or three days.
Day 2
Day 3
Day 4
Day 5
Day 6
Notes
- Sourdough Starter Maintenance
- To maintain the starter, store it in the fridge and take it out every one or two days, and leave it to rest on the counter for 5 hours, then feed it half or 3/4 cup with flour (any flour of your preference, but preferably rye or whole-wheat flour). Add the same amount of water, then insert it back into the fridge. Repeat this every one or two days.
- If you forget to take out the starter for two days, then take it out and discard two spoonfuls from the top and feed it again.
Sourdough, starter, bread
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