Sourdough Starter
Unlock the magic of homemade bread baking with this simple yet essential recipe for a sourdough starter. Using just two basic ingredients—unbleached all-purpose flour and filtered water—you can create a living, breathing culture that serves as the natural foundation for delicious sourdough bread. Over the course of seven days, this starter comes to life through a process of daily feedings, fostering wild yeast and beneficial bacteria that give sourdough its iconic tangy flavor and airy texture. Perfect for beginners and seasoned bakers alike, this guide provides clear, step-by-step instructions to help you cultivate a starter that will last for years with proper care. Whether you're dreaming of crusty artisan loaves, fluffy pancakes, or flavorful pizza dough, this sourdough starter is your key to endless baking adventures.
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Recipe Information
Ingredients
- 120 grams unbleached all-purpose flour
- 120 grams water (filtered or dechlorinated)
Instructions
Day 1: In a clean glass or plastic container, combine 120 grams of unbleached all-purpose flour and 120 grams of water. Mix well until you create a thick, pancake-like batter. Cover the container loosely with a lid or plastic wrap, or cover with a clean kitchen towel secured with a rubber band. Let it sit at room temperature (ideally 70-75°F or 21-24°C) for 24 hours.
Day 2: After 24 hours, you may start to see a few bubbles forming, which indicate fermentation has started. Discard half of the mixture (about 120 grams), then add 120 grams of fresh flour and 120 grams of water. Stir thoroughly, cover loosely, and let it rest for another 24 hours at room temperature.
Day 3: Check for bubbles and a tangy aroma. Discard half of the mixture again (about 120 grams) and repeat the feeding process with 120 grams each of flour and water. Stir, cover loosely, and let it sit for another 24 hours.
Days 4-7: Continue feeding the starter once every 24 hours by discarding half of the mixture and adding 120 grams each of flour and water. By Day 5 or 6, the starter should be noticeably active, with more bubbles, a pleasant sour smell, and some rise and fall after feeding. If so, you can start feeding it twice daily (once every 12 hours).
By Day 7 or later: Your sourdough starter should be fully active and ready to use when it doubles in size within 4-6 hours after feeding. At this point, you can store it in the refrigerator and feed it weekly, or continue feeding it daily if kept at room temperature, depending on how often you bake.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 128 mg | 3% | |
*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.
