Go Back
sourdough bread starter

sourdough bread starter

Creating a sourdough bread starter involves cultivating wild yeast and bacteria from the environment to produce a tangy flavor in bread. This starter will take time to develop but is essential for making naturally leavened sourdough bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 5 minutes
Course Bread
Cuisine Artisan
Servings 4 People

Equipment

  • 1 Glass jar (1 quart size)
  • 1 Kitchen scale
  • 1 Plastic or wooden spoon
  • 1 Clean cloth or paper towel
  • 1 Rubber band or string

Ingredients
  

  • 100 grams whole wheat flour Used on Day 1 and Day 2.
  • 100 grams water (room temperature) Used on Day 1, Day 3, Day 4, and Day 5.
  • 100 grams all-purpose flour Used on Day 3, Day 4, and Day 5.

Instructions
 

  • In a glass jar, combine 100 grams of whole wheat flour and 100 grams of room temperature water.
  • Stir well using a plastic or wooden spoon until there are no dry bits of flour.
  • Cover the jar loosely with a clean cloth or paper towel secured with a rubber band.
  • Leave the jar at room temperature for 24 hours.
  • After 24 hours, check for bubbles. Discard half of the mixture from your jar.
  • Add 50 grams of whole wheat flour and 50 grams of room temperature water to the remaining mixture.
  • Stir well and cover loosely again, allowing it to rest for another 24 hours.
  • On Day 3, discard half of the mixture again.
  • Add 100 grams of all-purpose flour and 100 grams of water to the remaining starter and mix thoroughly.
  • Cover loosely, and let it sit for 24 hours.
  • On Day 4, repeat the process: discard half of the mixture and feed it with 100 grams of all-purpose flour and 100 grams of water.
  • Mix, cover, and let it sit for another day.
  • On Day 5, your starter should now be bubbly. Discard half of the mixture once more.
  • Feed the starter with 100 grams of all-purpose flour and 100 grams of water, mix well, and let it sit for a few hours.

Notes

If your starter is very slow to develop bubbles, try placing it in a warmer spot in your home.
After the starter is active and bubbly, it can be used for baking sourdough bread. Store the starter in the refrigerator if not using immediately and feed it once a week.
Always make sure to reserve a portion of the starter before baking if you want to keep it going.