Sourdough Starter Recipe
This Sourdough Starter Recipe will guide you step by step to cultivate a bubbly, tangy homemade starter with simple ingredients and no special equipment.
Ingredients
- 50 g (¼ cup) Whole wheat flour
- 50 g (¼ cup) Unbleached all-purpose flour
- 100 g (½ cup) Filtered or bottled water Room temperature (chlorine-free)
- 1 Tbsp Rye flour Optional to boost activity
- A 1-quart glass jar with a loose-fitting lid or cloth cover
- Digital scale (e.g., OXO Good Grips) for accuracy
Instructions
- Stir 50 g whole wheat and 50 g all-purpose flour with 100 g water in your jar. Cover loosely so air can flow. Place in a warm spot (70–75 °F is ideal).
- You might see tiny bubbles—if not, no worries. Stir the mixture once to incorporate air. Cover and return to warmth.
- Remove half the starter (about 100 g) and discard or use in recipes like pancakes. Add 50 g AP flour, 50 g whole wheat flour, and 100 g water. Stir vigorously; cover.
- For a faster rise, feed morning and evening: discard half, then add 50 g AP flour and 50 g whole wheat plus 100 g water each time. Aim for a thick pancake-batter consistency.
- By now your starter should double in volume within 4–6 hours of feeding. It’ll smell pleasantly sour and show plenty of bubbles. If not, keep feeding once daily until it does.
Notes
Temperature matters: I learned that my kitchen’s slight draft near a window slowed things—moved the jar atop the fridge, and voilà.
Consistency tip: Aim for a texture like thick pancake batter; too thin can lead to runny starter.
Discard ideas: Use that discard in waffles, crackers, or banana bread so nothing goes to waste.
Hydration tweak: Thicker starters ferment more slowly but can have a milder tang—experiment as you like.
Jar choice: Glass over plastic; you’ll spot any mold or weird colors right away.
Consistency tip: Aim for a texture like thick pancake batter; too thin can lead to runny starter.
Discard ideas: Use that discard in waffles, crackers, or banana bread so nothing goes to waste.
Hydration tweak: Thicker starters ferment more slowly but can have a milder tang—experiment as you like.
Jar choice: Glass over plastic; you’ll spot any mold or weird colors right away.
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