Simple Recipes for Every Day
How to Make Sourdough Starter
- Serves: 1
- Prep Time: 10 min
- Cook Time: 0 min
Ingredients
- 1 cup flour (whole wheat or all-purpose)
- 1/2 cup water
To Feed the Starter
- 1 cup all-purpose or whole wheat flour
- 1/2 cup water
Method
TO MAKE YOUR SOURDOUGH STARTER:
- Combine the flour and water in a container with at least a 1-quart capacity. Glass containers are best, but stainless steel, or ceramic containers are also fine.
- Stir the flour and water together to make a sticky paste. Make sure that there is no dry flour. Then scrape down the sides and cover the container lightly with a tea towel or plastic wrap and set it somewhere warm (aiming for about 70°F) for 24 hours. The top of the fridge is usually a good spot.
- After 24 hours, it's time to feed the starter again. Don't worry if you don't see any bubbling yet (although you may). Measure out 1/2 cup of the flour and water mixture, and discard the rest. Add a scant 1 cup flour and 1/2 cup of cool-but-not-cold water to the starter, and mix thoroughly to make a sticky paste. Cover the bowl, and set it back in its warm spot for another 24 hours.
- After 24 hours has passed, it's time to feed the starter again. By now—day 3—you should see some bubbling, and the starter will likely smell fruity and yeasty. To feed the starter, take the cover off the container and give the starter a good stir. Then measure out 1/2 cup of starter—this is what you'll keep—and discard the rest. Return that 1/2 cup of starter to the bowl, and feed it with a scant cup of flour and 1/2 cup of water. Stir vigorously to combine, cover and store for 12 hours.
- At this point, it's time to begin to feed the starter more frequently, about every 12 hours (or as close to that as you're reasonably able to do—no need to set an alarm). Every 12 hours, scoop out a slightly-heaped 1/2 cup of starter and discard the rest. Then feed the starter with 1 scant cup of flour and 1/2 cup of cool water, stir and store. Repeat this process every 12 hours until your starter is ready. Your starter is ready when it is very, very bubbly, and doubles in size within 6-8 hours of a feeding. This can take anywhere from 7 days to two weeks.
TO STORE AND MAINTAIN YOUR STARTER:
- Transfer a generous 1/2 (4 ounces) of starter to its permanent home—a crock, large mason jar, or whatever you'd like to store it in long-term. Feed it with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours. If you're storing starter in a jar with a screw-top, screw the top on very loosely to store.
- After a few hours, move the starter to the refrigerator, and feed it regularly, at least once a week. To use, bring starter to room temperature and feed. Once it doubles in size, it's ready to use.
- If you decide to store it at room temperature, you'll need to feed your starter everyday.
*Inspiration and knowledge for creating a sourdough starter came from King Arthur Flour.