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Sourdough Starter Recipe

Sourdough Starter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 144 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes (active) + 5-7 days fermentation
  • Cook Time: 0 minutes
  • Total Time: 5-7 days
  • Yield: 1 sourdough starter (makes enough for multiple loaves) 1x
  • Category: Bread
  • Method: No-cook
  • Cuisine: American, European
  • Diet: Vegan

Description

Master the art of sourdough baking from scratch by learning how to create a healthy, bubbly sourdough starter. This recipe guides you step-by-step through cultivating natural wild yeast, ensuring your breads have the signature tangy flavor and robust structure that only sourdough can provide.

Ingredients

Units Scale

For the Sourdough Starter

  • 1 cup (120g) unbleached all-purpose flour (plus more as needed for feedings)
  • 1/2 cup (120ml) filtered or spring water (plus more as needed for feedings)

For Ongoing Feedings

  • 1/2 cup (60g) unbleached all-purpose flour
  • 1/4 cup (60ml) filtered or spring water

Instructions

  1. Mix Initial Ingredients: In a clean glass jar or container, combine 1 cup (120g) of unbleached all-purpose flour with 1/2 cup (120ml) of filtered or spring water. Stir until you have a thick, sticky dough with no dry flour streaks. Loosely cover the jar with a lid or plastic wrap and let it sit at room temperature for 24 hours.
  2. First Feeding: After 24 hours, you may see a few bubbles forming. Discard half of the starter (about 1/2 cup), and feed the remaining starter with 1/2 cup (60g) of flour and 1/4 cup (60ml) of water. Stir well. Cover loosely and allow it to rest at room temperature for another 24 hours.
  3. Continue Daily Feedings: Repeat the feeding process every 24 hours: discard half of the starter, then add 1/2 cup flour and 1/4 cup water. Mix thoroughly after each feeding, and keep the container loosely covered.
  4. Look for Activity: By day 3 or 4, your starter should show more bubbles, a yeasty aroma, and begin to rise and fall. Continue daily feedings and keep it in a warm spot (70-75°F/21-24°C if possible).
  5. Starter is Ready: Around day 5-7, your starter should double in size within 4–6 hours after feeding and have a pleasantly tangy smell. At this point, it’s active and ready to use in your favorite sourdough bread recipes.
  6. Maintenance: If not baking daily, store the starter in the refrigerator and feed it once a week. Always bring to room temperature and feed before using in recipes.

Notes

  • Use unbleached all-purpose flour for more consistent results, though whole wheat flour can help jumpstart fermentation.
  • Always use filtered or spring water; chlorine in tap water can discourage wild yeast growth.
  • If the starter develops any pink, red, or orange spots or an unpleasant smell, discard and restart.
  • Storage containers should be clean but not airtight, as the yeast needs to breathe.
  • The starter may take longer to develop in cooler temperatures; be patient and keep feeding daily.

Nutrition

  • Serving Size: 1 tablespoon (15g)
  • Calories: 25
  • Sugar: 0g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 0mg

Find it online: https://newsvks.com/sourdough-starter-recipe/