Go Back
Sourdough Starter Recipe

Sourdough Starter Recipe

Create your very own bubbling sourdough starter with this easy-to-follow Sourdough Starter Recipe. This living culture will add a delightful tang to your breads and pastries. Perfect for both novice and seasoned bakers, trying this recipe will elevate your baking game!
Print Recipe Pin Recipe
Servings: 7 days
Course: Dinner
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 100 grams Whole Grain Rye Flour preferably organic
  • 500 grams All-Purpose Flour preferably organic and avoiding bleached flour
  • 1 quart Filtered Water or spring water is even better

Equipment

  • Baking Sheet
  • Wooden Spoon

Method
 

  1. 1. Begin by weighing your jar in grams and labeling it with the date.
  2. 2. Add 100 grams of whole grain rye flour and 100 grams of filtered water to the jar. Stir together thoroughly with a fork until it’s well combined and thick.
  3. 3. Cover the jar loosely with a lid or cloth and place it at room temperature for 24 hours.
  4. 4. Check for tiny bubbles which indicate fermentation is beginning. If nothing is happening, let it rest for another 24 hours.
  5. 5. After the second day, remove and discard half of the starter.
  6. 6. Add 100 grams of all-purpose flour and 100 grams of filtered water. Stir well and cover loosely again.
  7. 7. Repeat this feeding process every day.
  8. 8. Your starter should peak within 4 to 6 hours. Perform the float test to check its readiness.

Notes

  • Room Temperature Matters: The ideal temperature for your starter is between 68 and 75 degrees.
  • Water Quality is Key: Always use non-chlorinated water.
  • Consistency is Crucial: Feed your starter at the same time each day.
  • Be Patient: Don’t rush the process; give it time to thrive.