How to Make Sourdough Starter
Servings: 1 Sourdough Starter
Ingredients
Day 1
- 50 grams whole wheat flour or rye flour
- 50 grams bottled or filtered water
For Each Feeding
- 20 grams starter mixture
- 50 grams all-purpose flour or bread flour
- 50 grams bottled or filtered water
Instructions
- Place a clean jar on a digital scale and tare it to zero. Add 50 grams of whole wheat flour and 50 grams of bottled or filtered water. Stir until no dry flour remains. Scrape down the sides, mark the mixture’s height, and cover the jar loosely.50 grams whole wheat flour or rye flour, 50 grams bottled or filtered water
- Leave the jar at room temperature for 24 hours. On Day 2, check for bubbles, changes in smell, or a quick rise, but do not feed it. Leave it loosely covered for another 24 hours.
- On Day 3, stir the mixture. Transfer 20 grams to a clean jar and discard the rest. Add 50 grams of all-purpose or bread flour and 50 grams of water. Stir well, scrape down the sides, mark the level, and cover loosely.20 grams starter mixture, 50 grams all-purpose flour or bread flour, 50 grams bottled or filtered water
- Repeat the Day 3 feeding every 24 hours. Keep 20 grams of starter and feed it with 50 grams each flour and water.20 grams starter mixture, 50 grams all-purpose flour or bread flour, 50 grams bottled or filtered water
- Once the starter begins rising and falling before the next 24-hour feeding, feed it about every 12 hours. Continue until it reliably doubles within 6 to 8 hours after feeding for two or three consecutive feedings.
- Use the starter at or near its peak, before it begins to sink. Refrigerate it when you are not actively baking.
Notes
- How long it takes: A new starter commonly takes 2 to 3 weeks to become strong enough for bread. Some take longer.
- How to know it’s ready: Do not rely on the float test. Predictable doubling within 6 to 8 hours is a better sign that the starter is ready.
- Discard: Throw away the discard during the first couple of weeks. Once the starter is mature, refrigerate the discard for use in recipes.
- Measuring: A kitchen scale gives the most consistent results because feeding ratios are based on weight. Measuring cups can work in a pinch, but they are less precise.
- Cup measurements: For Day 1, use about ½ cup whole wheat flour and 3 tablespoons plus 1 teaspoon water. For each feeding, keep about 1 heaping tablespoon of starter, then add about ⅓ cup plus 1 tablespoon flour and 3 tablespoons plus 1 teaspoon water. The mixture should look like a thick paste. If it seems dry, add a few extra drops of water.
- If the starter is sluggish: Replace part of the all-purpose flour with whole wheat or rye flour for several feedings.
- Refrigerating starter: Feed the starter, let it sit at room temperature for 1 to 2 hours, then cover and chill. Remove it from the refrigerator 2 to 3 days before baking and feed it at room temperature until it doubles within 6 to 8 hours.
- Backup starter: Keep a small backup jar of mature starter in the refrigerator in case your main starter is accidentally dropped, contaminated, or discarded.
- Hooch and mold: Hooch may be poured off or stirred in. Discard the starter if it develops fuzzy mold, pink or orange discoloration, or a foul odor.
- Food safety: Do not taste raw starter because it contains uncooked flour.
Nutrition Facts
How to Make Sourdough Starter
Serving Size
1 serving
Amount per Serving
Calories
200
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.04
g
Sodium
4
mg
0
%
Potassium
54
mg
2
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
6
g
12
%
Vitamin A
1
IU
0
%
Calcium
9
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
