Sourdough Bread Starter
Create the foundation for artisanal baking with this easy and naturally fermented sourdough bread starter recipe! Using just unbleached all-purpose flour and water, this step-by-step guide walks you through cultivating a bubbling, tangy starter from scratch in just 5-7 days. Perfect for beginners and seasoned bakers alike, this detailed process fosters wild yeast and beneficial bacteria, resulting in a robust starter that’s ideal for artisan loaves, pancakes, and more. Learn how to nurture and maintain your sourdough starter with daily feedings, simple ingredients, and foolproof techniques that unlock a world of homemade baking possibilities. Let the magic of fermentation elevate your bread-making game!
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Recipe Information
Ingredients
- 120 grams Unbleached all-purpose flour
- 120 milliliters Water (room temperature)
- 60 grams Unbleached all-purpose flour (for feeding)
- 60 milliliters Water (room temperature, for feeding)
Instructions
Day 1: In a clean glass jar or bowl, combine 120 grams of unbleached all-purpose flour and 120 milliliters of room-temperature water. Stir thoroughly until no dry flour remains. Cover loosely with a clean kitchen towel or plastic wrap. Let sit at room temperature (about 70-75°F or 21-24°C) for 24 hours.
Day 2: Check your mixture. You may not see much activity yet, but there might be a few bubbles, indicating fermentation has started. Stir the mixture and discard half of it (approximately 120 grams). Add 60 grams of unbleached all-purpose flour and 60 milliliters of room-temperature water to the remaining mixture. Stir well and cover loosely again. Let sit at room temperature for another 24 hours.
Day 3: By now, you should see more bubbles and notice a slightly tangy smell. Repeat the process: discard half of the mixture, then add 60 grams of flour and 60 milliliters of water. Stir, cover loosely, and let sit for 24 hours.
Day 4: The starter should look more active and bubbly by this point, and it will likely double in size between feedings. Repeat the same feeding process: discard half, then add 60 grams of flour and 60 milliliters of water. Stir, cover, and let it sit for 24 hours.
Days 5-7: Continue feeding the starter daily. By day 6 or 7, the starter should have a pleasant tangy aroma, be very bubbly, and double in size within 4-6 hours of feeding. This indicates that your sourdough starter is ready for use.
Maintenance: Once the starter is active and ready, you can store it in the refrigerator and feed it once a week. To use it in recipes, take it out, feed it, and let it sit at room temperature until it becomes bubbly and active again.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 0.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
