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4.5 from 18 votes

How to Make a Sourdough Starter

The sourdough starter (or sometimes called a sponge) is a flour and water mixture that contains the yeast used to rise the bread.

Prep Time
3 d
Total Time
3 d
Servings: 20 servings
Calories: 1037 kcal
Course: Bread
Cuisine: French , American

Ingredients

  • 8 oz all purpose flour sifted
  • 8 oz potato water - OR warm water 105° to 115°F, (See Note 1)
  • 2 tsp salt
  • 2 tbsp honey

Instructions

    Cup of Yum
  1. RULE: 1 part flour (by weight, 8 ounces) to 1 part (potato) water (by weight, 8 ounces)
  2. Use Potato water or filtered water for this recipe.To make potato water, wash and peel 2 to 3 potatoes. Cut into cubes and add to pot. Cover with water and boil for about 10-15 minutes or until potatoes are soft. Drain potato water into a liquid measuring cup. Let cool to warm before using in your recipe. Use cooked potatoes for another use.
  3. Mix the 1 part flour (by weight, 8 ounces) to 1 part (potato) water (by weight, 8 ounces) along with salt, honey and stir together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Loosely cover the container with a light dish cloth or flour sack and let it sit in a warm, draft-free place. 85°F is ideal. Temperatures hotter than 100°F or so will kill the yeast. The mixture should bubble as it ferments. I usually place the container on roasting pan to collect any overspill.
  4. Let it sit out (at room temperature) lightly covered, for 5 days, stirring and feeding it once a day. I feed it another 1 part flour (by weight, 4 ounces) to 1 part plain water (by weight, 4 ounces) and stir. (We drop to 4 ounce weight here otherwise the amount will get out of hand volume wise!)
  5. On the 4th day keep 8 ounces of your starter and DISCARD the balance. Mix 1 part flour (by weight, 8 ounces) to 1 water (by weight, 8 ounces) to the 8 ounces of starter and it should double in size within 4-8 hours. After 12 hours, feed once more with 1 part flour (by weight, 4 ounces) to 1 part plain water (by weight, 4 ounces) and stir.
  6. Continue to do the same for Day 5 as you did for Day 4 above, reason we discard on Day 4 and 5 is to strengthen the starter.
  7. Good tip to know is when your starter doubles in volume between feedings, it's ready to use for baking. Typically Day 5 or 6 from my experience.
  8. The starter is ready when it develops a pleasant sour smell and looks bubbly. Once your starter starts bubbling, you can then use it for a batch of pancakes, bread, bagels or store for later use in the refrigerator.
  9. The starter is ready when it develops a pleasant sour smell and looks bubbly. Once your starter starts bubbling, you can then use it for a batch of pancakes, bread, bagels or store for later use in the refrigerator.
  10. Feed starter every 2 weeks. If you have more starter and need to feed it discard down to 1 to 2 cups or you will soon start having quite a bit of starter. Mix 1 part flour (by weight, 8 ounces) to 1 part (potato) water (by weight, 8 ounces) to the 8 ounces of starter and it should double in size within 4-8 hours. Build it up per recipe use.

Notes

  • Potato water is the water that potatoes have been boiled in. The potatoes release their starch into the water as they cook. The potato water can then be used as a substitute for plain water and it makes your bread super moist.
  • To make potato water, wash and peel 1 large potato. Cut into cubes and add to pot. Cover with water and boil for about 10 minutes or until potato is soft. Drain potato water into a liquid measuring cup. Let cool before using in your recipe. Use cooked potato for another use.

Nutrition Information

Calories 1037kcal (52%) Carbohydrates 225g (75%) Protein 25g (50%) Fat 2g (3%) Sodium 4670mg (195%) Potassium 267mg (8%) Fiber 6g (24%) Sugar 35g (70%) Calcium 38mg (4%) Iron 11.6mg (64%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 1037

% Daily Value*

Calories 1037kcal 52%
Carbohydrates 225g 75%
Protein 25g 50%
Fat 2g 3%
Sodium 4670mg 195%
Potassium 267mg 6%
Fiber 6g 24%
Sugar 35g 70%
Calcium 38mg 4%
Iron 11.6mg 64%

* Percent Daily Values are based on a 2,000 calorie diet.