Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade sourdough starter

How To Make A Sourdough Starter From Scratch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

A homemade sourdough starter is the foundation to a good crusty loaf of sourdough bread, but it could also be used to make many other delicious baked goods. This easy step-by-step recipe will help you on your sourdough journey!


Ingredients

Scale
  • 20 grams all-purpose flour
  • 20 grams whole wheat flour
  • 40 grams distilled or filtered water

 


Instructions

  1. Day 1 - Tare a kitchen scale to zero. In a clean mason jar or medium-sized bowl, measure out 20 grams of all-purpose flour, and 20 grams of whole wheat flour. Then add 40 grams of distilled water.  Mix together with a plastic or wooden spoon. You should have a pretty thick paste. Cover the mason jar or bowl with plastic wrap or a lid. Allow your sourdough starter to sit in a warm environment for 24 hours. 
  2. Day 2 - Today we are beginning twice-a-day feedings of the sourdough starter. To the existing starter, add 20 grams of all-purpose flour, 20 grams of whole wheat flour, and 40 grams of distilled water. At this point, your starter might smell like pie crust or pie dough. There should be a few small bubbles on the surface. Cover as before, and place it in a warm environment for 12 hours. Then discard half of the starter and feed as before. You could feed and discard the starter in the morning and at night. 
  3. Day 3: The starter should have more bubbles on the surface than yesterday. It may have doubled in size. It should start to smell musky leaning towards a sour smell. This is all normal. Discard half of the starter and feed like before.  Cover for another 12 hours, discard and feed.
  4. Day 4, 5, 6, 7: Discard and feed the starter like before, twice a day. Over the next few days, it should start looking fluffy, doubling in size a few hours after feedings, and smelling a little bit sourer.
  5. By day 6 or 7 your sourdough starter should be ready. It should double or triple in size a few hours after each feeding. It should smell musky and sour. And it should be very bubbly, light and airy. Use in your favorite sourdough recipe. Enjoy!

Notes

A sourdough starter can last as long as it is regularly fed - a few months to years. 

Recipe Card powered byTasty Recipes
Skip to content