Sourdough Starter From Scratch in 7 Days
3kcal
Ingredients
- 1 bag Whole wheat flour or rye flour (organic preferred)
- Filtered water
Method
- Day 1: Combine 30g filtered water and 30g whole wheat or rye flour in a clean Mason jar. Stir well, cover loosely to allow airflow, and let it sit at 80°F (27°C) for 24 hours in a warm spot like a sunny room or a turned-off oven.
- Day 2: You may notice some small bubbles, volume changes, or a strong smell. Add 30g filtered water and 30g whole wheat or rye flour directly to your existing mixture and stir thoroughly. (Alternatively, discard half the mixture before adding the fresh flour and water). Cover loosely and store at 80°F (27°C) for another 24 hours.
- Day 3: Separate 20g of the active starter into a fresh, clean jar and discard the remaining leftovers. Feed the 20g of starter with 20g of flour and 20g of filtered water (a 1:1:1 ratio by weight). Mix well, cover loosely, and store at 80°F (27°C) for 24 hours.
- Day 4: Repeat the Day 3 routine. Separate 20g of your starter into a clean jar, discard the rest, and feed it with 20g of flour and 20g of filtered water (1:1:1 ratio). Cover loosely and store at 80°F (27°C) for 24 hours. Note: It is normal for the starter to seem quiet or flat on days 4, 5, and 6 before the activity rebounds.
- Day 5: Your starter's aroma should begin improving. It is now time to transition to feeding it twice a day (every 12 hours, morning and evening). For each feeding, keep 20g of starter and mix it with 20g of flour and 20g of filtered water (1:1:1 ratio).
- Days 6-7: Continue building yeast strength by maintaining the twice-daily feeding schedule. Every 12 hours, discard down to 20g of starter and feed it 20g of flour and 20g of water.
- Day 8: Your starter should be ready to test. Discard down to 5g of starter, then feed it 10g of flour and 10g of water (a 1:2:2 ratio). Test its readiness by dropping a spoonful into a bowl of room-temperature water. If it floats, it is ready to bake bread! If it sinks, continue the twice-daily feeding routine to mature it further.
- Day 9 and Beyond: To keep your mature starter healthy, maintain a twice-daily feeding schedule using a higher ratio to prevent it from getting over-acidic too quickly (e.g., 5g starter, 15g flour, 15g water for a 1:3:3 ratio). If it peaks and deflates in under 12 hours, transition to a 1:4:4 or higher ratio.
Nutrition
Calories3kcalCarbohydrates1gProtein0.1gFat0.03gPolyunsaturated Fat0.01gSodium0.02mgPotassium4mgFiber0.1gVitamin A0.1IUCalcium0.3mgIron0.04mg
Notes
* Troubleshooting Water/Hooch: A liquid layer on the surface means your starter is hungry or weak. You can pour it off or stir it right back in, then proceed with a fresh feeding.
* Temperature Matters: Warmth accelerates beneficial bacteria growth. Keep your jar in an environment above 22-24°C (preferably 27°C) for consistent, healthy activity.
* Flour Quality: Stick to robust whole grain flours like whole wheat or dark rye when creating a starter. Avoid using specialty flours like Manitoba for the initial starter creation.
* Temperature Matters: Warmth accelerates beneficial bacteria growth. Keep your jar in an environment above 22-24°C (preferably 27°C) for consistent, healthy activity.
* Flour Quality: Stick to robust whole grain flours like whole wheat or dark rye when creating a starter. Avoid using specialty flours like Manitoba for the initial starter creation.