Beginner Sourdough Starter Recipe

Beginner Sourdough Starter Recipe Step-By-Step)

Supplies:

• 34oz  jar 
• Digital scale

Ingredients:

To Create the Sourdough Starter:

• 60g (1/2 cup) whole wheat flour
• 60g (1/4 cup) water

To Feed the Starter Each Day (Days 3-7):

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

Note: For the best results, use regular unbleached all-purpose or bread flour. Organic flour can have different enzymes that may slow down the starter’s initial rise. I recommend flours from King Arthur. Filtered or tap water is fine, but if using tap water, ensure it’s mostly chemical-free.

Day 1: Make the Sourdough Starter

1. Add 60g (1/2 cup) of whole wheat flour and 60g (1/4 cup) of water to your jar.
2. Mix with a fork until smooth; the consistency will be thick and paste-like.
3. Cover the jar with plastic wrap or a lid and let it rest in a warm spot (around 75°F) for 24 hours.

Tip: Temperature is crucial for successful fermentation. If it’s too cold, the process will be slower. For a warm spot, consider placing your jar on a cookie sheet inside an oven with the light on (but don’t leave it there overnight as it may get too warm). Other options include using a proofing box or a microwave with the door slightly ajar and the light on.

Day 2: Check for Bubbles

1. Observe the surface of your starter for small bubbles, which indicate fermentation.
2. If you don’t see bubbles right away, don’t worry; they may have appeared and dissolved overnight.
3. No additional steps are needed today. Let the starter rest in its warm spot for another 24 hours.

Note: If you notice a dark liquid on the surface (hooch), this means your starter needs to be fed. It’s normal and smells strong. Pour off the hooch and a small amount of any discolored starter before feeding.

Days 3-7: Daily Feeding

1. Remove and discard about half of the starter from the jar.
2. Feed with 60g (1/2 cup) of all-purpose flour and 60g (1/4 cup) of water. Mix well until smooth.
3. Cover the jar and let it rest in a warm spot for 24 hours.

Feeding Schedule:

• Day 3: Discard half, feed with fresh flour and water, and let it rest.
• Day 4: Discard half, feed with fresh flour and water, and let it rest.
• Day 5: Discard half, feed with fresh flour and water, and let it rest.
• Day 6: Discard half, feed with fresh flour and water, and let it rest.
• Day 7: Discard half, feed with fresh flour and water, and let it rest.

Tips for Success:

• Establish a consistent feeding schedule (e.g., each morning).
• Track growth by marking the level of the starter on the jar.
• Be patient; the process takes time, especially on Days 3 and 4. Consistent temperature and feeding are key.

Day 8: Active Starter

1. By now, your starter should have doubled in size and have plenty of bubbles.
2. It should have a spongy, fluffy texture and a pleasant smell. If so, your starter is active and ready to use.

Final Step: Transfer your starter to a clean jar if needed. If your current jar is clean, there’s no need to transfer. Feel free to name your starter—my starter is called Dillon, named after my oldest son!

Now you’re ready to bake! Start with a beginner sourdough bread recipe and enjoy the process.

Ongoing Care:

• At Room Temperature: If baking frequently, keep your starter at room temperature and feed it once or twice a day.
• In the Fridge: If baking less often, store the starter in the fridge and feed it about once a week. Feed at room temperature before using.

Sourdough Starter FAQs:

1. Can I use all-purpose flour only? Yes, it works well for starters.
2. Can I use whole wheat, spelt, or rye flour only? Yes, but adjust the water if necessary.
3. Can I use bread flour only? Yes, with possible water adjustments.
4. Can I use bleached flour? It’s not recommended due to potential chemical interference, but some have had success.
5. Is organic flour, okay? It may work but could slow the process; all-purpose flour is more predictable.
6. Why whole wheat flour initially? It kickstarts fermentation; you can use all-purpose if needed.
7. Why discard part of the starter? To refresh acidity and manage growth.
8. Can I use discard from the early days? It’s usually not recommended until the starter is established and stable.