Sourdough Starter Recipe
A sourdough starter recipe to make your own simple sourdough starter + how to maintain it
Ingredients
- Flour
- Water
Instructions
- Day 1: combine 50 grams flour and 50 grams water in a glass container and stir very well. Leave in a warm place, out of direct sunlight, covered with a cloth.
- Day 2- Feed your starter 50 grams flour and 50 grams water. This means, adding in a fresh 50g of flour and 50g of water and mixing it really well with yesterday's mix.
- Day 3: Pour 50g of the starter into a fresh jar and feed it 50 grams flour and 50 grams water. (A ratio of 1:1:1.) Discard the rest.
- Day 4: Pour 50g of the starter into a fresh jar and feed it 50 grams flour and 50 grams water. Discard the rest.
- By day 3 and 4, your starter might be bubbling and have a slightly sour smell.
- Day 5-10: each day pour 50g of the starter into a fresh jar and feed it 50 grams flour and 50 grams water. Discard the rest.
- If your starter is doubling easily by day 6 or 7, within 6 hours of feeding, you can start feeding it 1:1:1 twice daily.
- By day 10 it might be ready to use, though it could be earlier. Test it using the starter activeness test as written below.
Notes
To test how active your starter is and if it’s ready to bake with, you’ll need your starter to at least double, or triple within 6-8 hours. You will also feed your starter at a higher ratio of flour and water to check if the yeast colony in your starter is large enough to inoculate this extra flour in under 6-8 hours.
Take 1 part starter and feed it 2 parts flour and 2 parts water. Mix it well in a jar or glass.If you tie a rubber band around your glass jar to mark where the starter came up to before it rose, you’ll be able to see how much it has risen later on.
If it doesn’t easily double within this time, it will need a bit longer of twice daily 1:1:1 feeds.
Tried this recipe?Let us know how it was!