Description
This Sourdough Starter recipe guides you through the essential process of creating a bubbly and active sourdough starter using just all-purpose flour and filtered water over the course of 8 days. It involves regular feeding and discarding to cultivate the natural yeast and bacteria needed for homemade sourdough bread, providing a natural leavening agent with rich flavors and excellent baking performance.
Ingredients
Scale
Starter Ingredients
- 60 grams (about ¼ cup) all-purpose flour
- 60 grams (about ¼ cup) filtered water
Instructions
- Initial Mixing: Combine 60 grams (about ¼ cup) of all-purpose flour and 60 grams (about ¼ cup) of filtered water in a jar. Stir thoroughly until no dry flour remains. Loosely cover the jar with a lid or cheesecloth to allow airflow while keeping out dust. Place the jar in a warm spot and let it rest undisturbed for 24 hours.
- Day 2 Feeding: Discard half of the starter mixture from day one. Feed the remaining starter with 60 grams (about ¼ cup) of all-purpose flour and 60 grams (about ¼ cup) of filtered water. Stir until fully combined and no dry flour remains. Place it back in the warm spot and leave it for another 24 hours.
- Days 3 to 5 Feeding: Each day, discard half of the starter and feed with 60 grams flour and 60 grams water. Stir well and keep in a warm place for 24 hours before the next feeding.
- Days 6 and 7 Twice-Daily Feedings: Repeat the discard and feeding process as before, but perform the feedings every 12 hours instead of every 24 hours. Continue to keep the jar in a consistently warm environment to encourage growth.
- Testing Readiness on Day 8: Your sourdough starter should be bubbly and active now. To test readiness, drop a spoonful of starter into a bowl of cold water. If it floats, the starter is ready to be used for baking sourdough bread.
Notes
- Consistent temperature is key; aim for a warm spot around 70-75°F (21-24°C).
- Using filtered water avoids chlorine, which can inhibit yeast growth.
- Discarding half the starter at each feeding controls acidity and prevents overgrowth.
- Feedings every 12 hours from day 6 onward help establish a strong, vigorous starter.
- The floating test is a reliable indicator of sufficient yeast activity for baking.
- Once active, maintain the starter with regular feedings or store in the refrigerator.
- Prep Time: 10 minutes each feeding
- Cook Time: 0 minutes
- Category: Baking
- Method: No-Cook
- Cuisine: Universal
Keywords: sourdough starter, natural yeast, bread starter, sourdough culture, baking, fermented dough
