Sourdough Starter
A simple mixture of flour and water that ferments to create a bubbly, active starter for baking delicious sourdough bread.
Equipment
- Quart glass jar
- Sturdy spoon or spatula
- Breathable cover (coffee filter or tea towel)
Ingredients
- 4-5 cups Flour Use all-purpose, whole wheat, or rye flour.
- 4-5 cups Filtered water Use room temperature water for best results.
- 1/2 cup Flour (for initial mix) Combine with water to start the starter.
- 1/2 cup Filtered water (for initial mix) Combine with flour to start the starter.
Instructions
- Gather your ingredients: flour, filtered water, and a quart glass jar.
- In the jar, combine 1/2 cup of flour with 1/2 cup of filtered water. Stir until well combined.
- Cover the jar with a breathable material and let it sit at room temperature.
- On the second day, add another 1/2 cup of flour and 1/2 cup of water to the starter. Stir well and cover again.
- By day three, check for bubbles. If present, remove 1/2 to 3/4 cup of starter, then feed with 1/2 cup of flour and 1/2 cup of water.
- For days five through seven, continue to feed your starter 1-2 times a day, removing 1/2 to 3/4 cup before each feeding.
- By the end of day seven, your starter should be bubbly and double in size within 4-8 hours after feeding.
Notes
Patience and consistency are key to creating a healthy sourdough starter. Experiment with different flours for unique flavors.