Sourdough Starter Recipe
User Reviews
5.0
6 reviews
Excellent
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Prep Time
5 mins
-
Rest Time
1 d
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Total Time
1 d 5 mins
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Servings
1 cup
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Calories
289 kcal
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Course
Side Dish, Baked Goods
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Cuisine
American
Sourdough Starter Recipe
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This easy Sourdough Starter Recipe will have you making your own homemade bread with your own starter before you know it. A how to step by step guide.
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Ingredients
#1 RECIPE
DAY 1
- 50 grams all purpose or bread flour (unbleached)
- 50 grams lukewarm water (85F / 30C)
DAY 2
- 30 grams all purpose or bread flour (unbleached)
- 30 grams lukewarm water (85F / 30C)
DAY 3
- 30 grams all purpose or bread flour (unbleached)
- 30 grams lukewarm water (85F / 30C)
DAY 4
- 30 grams all purpose or bread flour (unbleached)
- 30 grams lukewarm water (85F / 30C)
DAY 5
- 30 grams all purpose or bread flour (unbleached)
- 30 grams lukewarm water (85F / 30C)
DAY 6
- 30 grams all purpose or bread flour (unbleached)
- 30 grams lukewarm water (85F / 30C)
#2 RECIPE
DAY 1
- 50 grams all purpose flour (unbleached)
- 50 grams whole wheat or rye flour (unbleached)
- 150 grams lukewarm water (85F / 30C)
DAY 2
- 50 grams all purpose flour (unbleached)
- 50 grams whole wheat or rye flour (unbleached)
- 115 grams lukewarm water (85F / 30C)
DAY 3
- 50 grams all purpose flour (unbleached)
- 50 grams whole wheat or rye flour (unbleached)
- 115 grams lukewarm water (85F / 30C)
DAY 4
- 50 grams all purpose flour (unbleached)
- 50 grams whole wheat or rye flour (unbleached)
- 100 grams lukewarm water (85F / 30C)
DAY 5
- 50 grams all purpose flour (unbleached)
- 50 grams whole wheat or rye flour (unbleached)
- 100 grams lukewarm water (85F / 30C)
DAY 6
- 50 grams all purpose flour (unbleached)
- 50 grams whole wheat or rye flour (unbleached)
- 100 grams lukewarm water (85F / 30C)
#3 RECIPE
DAY 1
- 1 cup whole wheat or rye flour (unbleached)
- ½ cup water (room temperature)
DAY 2
- 1 cup all purpose flour (unbleached)
- ½ cup water (room temperature)
DAY 3 (1ST & 2ND FEEDING)
- 1 cup all purpose flour (unbleached)
- ½ cup water (room temperature)
DAY 4 (1ST & 2ND FEEDING)
- 1 cup all purpose flour (unbleached)
- ½ cup water (room temperature)
DAY 5
- 1 cup all purpose flour (unbleached)
- ½ cup water (room temperature)
DAY 6 the same as Day 5 if needed
- 1 cup all purpose flour (unbleached)
- ½ cup water (room temperature)
Instructions
#1 RECIPE
DAY 1
- In a medium bowl or jar add the flour and the lukewarm water. Mix well cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter for 24 hours.
DAY 2
- Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
DAY 3
- Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
DAY 4
- Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter and then remove half of it and discard. Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
DAY 5
- Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter then add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
DAY 6
- Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter and then remove half of it and discard, add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.
DAY 7
- Day 7 will be the same as day 6, after today your starter should be ready to make Bread.
#2 RECIPE
DAY 1
- In a medium bowl or jar (be sure to weigh your jar or bowl first and write it down, you will need this amount in the coming days), add the all purpose flour, the whole wheat and the lukewarm water. Mix well cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter for 24 hours.
DAY 2
- So this is where weighing your jar comes in, place the jar on the scale, you must leave only 70 grams of starter (the remainder is discarded).Stir the starter first. The add the weight of the jar + 70 grams, anything over that, remove and discard.Then add the two types of flour and the lukewarm water. Mix well, cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter in a warm spot for 24 hours.
DAY 3
- Stir the starter first. Then add the weight of the jar + 70 grams, anything over that, remove and discard.Add the two types of flour and the lukewarm water. Mix well, cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter in a warm spot for 24 hours.
DAY 4
- There will be bubbles at this point, you may again see some liquid on top of the dough, this is normal, you can either stir it back in or pour it out. Stir the starter first. Then add the weight of the jar + 70 grams, anything over that, remove and discard. Add the two types of flour and the lukewarm water. Mix well, cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter in a warm spot for 24 hours.
DAY 5
- There will be bubbles at this point, you may again see some liquid on top of the dough, this is normal, you can either stir it back in or pour it out. Stir the starter first. Then add the weight of the jar + 70 grams, anything over that, remove and discard. Add the two types of flour and the lukewarm water. Mix well, cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter in a warm spot for 24 hours.
DAY 6
- There will be bubbles at this point, you may again see some liquid on top of the dough, this is normal, you can either stir it back in or pour it out.Again place the jar on the scale, you must leave only 50 grams of starter (the remainder is discarded). So add the weight of the jar + 50 grams, anything over that remove and discard. Stir the starter before discarding.Then add the two types of flour and the lukewarm water. Mix well, cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter in a warm spot for 24 hours.
DAY 7
- Day 7 will be the same as day 6, after today your starter should be ready to make Bread.
#3 RECIPE
DAY 1
- In a medium to large glass jar with a lid add 1 cup of whole wheat or rye flour and 1/2 cup of water. Mix well then place the lid on top without closing it. Leave the container on the counter for 24 hours.
DAY 2
- First stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 24 hours.
DAY 3 - Feedings 2x a day (every 12 hours)
- Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 12 hours then repeat exactly.
DAY 4 - Feedings 2x a day (every 12 hours)
- Today there should be lots of bubbles and a fresh fruity aroma. You are going to feed this starter again exactly as day 3, 2x a day. Every 12 hours or so.Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 12 hours then repeat exactly.
DAY 5
- Today there should be lots of bubbles and a fresh fruity aroma. You are going to feed this starter again exactly as day 3, 2x a day. Every 12 hours or so.Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 12 hours then repeat exactly.
DAY 6
- By today your starter should have doubled in volume and have lots of bubbles and a sour fruity aroma. If you don't, then continue day 6 and 7 as you did in Day 5.
Notes
- Make sure your water is chlorine free (bottled or filtered).
- Be sure to mix very well, there should be no signs of loose flour.
- Do not close the lid on the jar, the gases need to escape or it could explode.
- Bubbles may start to appear, but if they don't, don't worry, it's fine. You may have a crusty top, if so just stir it in.
- You may see some liquid on top of the dough, this is normal, you can either stir it back in or pour it out.
- By the 3rd day there should be some bubble activity (if not don't worry just continue with the feedings) and a fresh fruity aroma.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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