Sourdough Starter Mix
Create your very own sourdough starter with this simple and foolproof recipe that brings the magic of natural fermentation right to your kitchen! This "Sourdough Starter Mix" requires just three basic ingredients—all-purpose flour, optional whole wheat flour for added depth of flavor, and filtered water. Over the course of several days, you'll nurture this mixture into a bubbly, tangy starter that's perfect for baking artisan-style sourdough bread, pizza crusts, pancakes, and more. With step-by-step instructions and easy daily feedings, this recipe demystifies the fermentation process, delivering a robust and reliable homemade starter. Whether you're a seasoned baker or a beginner, this is your gateway to mastering the art of sourdough. Perfect for those looking to embrace natural, homemade bread baking!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 120 grams Whole wheat flour (optional)
- 240 milliliters Filtered water
Instructions
Day 1: In a large, clean glass or ceramic jar, combine 60 grams of all-purpose flour (or mix equal parts of all-purpose and whole wheat flour for a more robust starter) with 60 milliliters of filtered water. Stir well until a thick, paste-like consistency is formed. Cover loosely with a lid or plastic wrap and set the jar in a warm, draft-free spot (ideally 70–75°F or 21–24°C) for 24 hours.
Day 2: Check the mixture for any bubbling or activity, a sign that the fermentation process has started. Stir the mixture and discard half of it (about 60 grams). Add another 60 grams of flour and 60 milliliters of filtered water. Stir well, cover loosely, and let it sit at room temperature for another 24 hours.
Day 3-6: Repeat the feeding process daily. Each day, remove half the mixture (discard it or use it in recipes like pancakes) and feed the remaining starter with 60 grams of flour and 60 milliliters of water. Stir well and leave it to ferment.
By Day 5 or 6: The starter should be bubbly and active with a pleasant tangy aroma. This means it’s ready to use! If it’s not quite there, continue the daily feeding process for a couple more days until you see consistent bubbling and it doubles in volume within 4–6 hours of feeding.
To maintain the starter: Feed it once a day if kept at room temperature. If refrigerated, feed it once a week. Follow the same method: discard half, then feed with equal parts of flour and water by weight.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 0.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 492 mg | 10% | |
*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.
