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Sourdough Starter

Sourdough Starter

Name: Sourdough Starter
Prep time: 120 h
Total time: 120 h
Yield: 1
Cuisine: World
Ingredients: Whole wheat flour 1 cup; Water ½ cup; All-purpose flour ½ cup; Water ½ cup

no yeast required!

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120h
Serves 1
Easy
(11)

Ingredients

	1 cup Whole wheat flour or whole rye flour
	½ cup Water cool
	To feed the Sourdough Starter Daily
	½ cup All-purpose flour unbleached
	½ cup Water cool if your house is warm or lukewarm water if your house is cool

Nutritional information

440

Calories

Fat

92g

Carbohyrates

15g

Protein

0mg

Cholesterol

5mg

Sodium

Ingredients

1 cup Whole wheat flour
or whole rye flour
½ cup Water
cool
To feed the Sourdough Starter Daily
½ cup All-purpose flour
unbleached
½ cup Water
cool if your house is warm or lukewarm water if your house is cool

Sourdough Starter

Every time I log on to Instagram these days, it seems that Sourdough Starter is the one thing that everyone is making. I wanted to share my recipe if the mood takes you! I made a sourdough starter a few years ago and I’ve managed to keep it alive and fed ever since using the method I describe below!

It’s a super simple process, but it requires some diligence to keep it going. You could try setting an alarm if you’re worried you’ll forget to feed it! Start by mixing flour and water together in a jar and leave to rest at room temperature. Get into the habit of discarding and feeding daily. You won’t notice much change on day 2, but by the third day, you’ll probably see some activity like bubbling. A tangy, fruity aroma will start to develop and you should notice some evidence of expansion. Continue following the steps below until you are ready to start using the starter. Enjoy!

To make the Sourdough Starter, you will need the following ingredients:

Steps to make Sourdough Starter

1	Combine the ingredients	1
Combine 1 cup of rye or whole wheat flour with ½ a cup of cool water in a large glass or jar. Stir the flour and water together so that there is no dry flour visible.
2	Leave at room temperature	24h
Cover the starter loosely and leave to rest at room temperature in a warm place for 24 hours.
3	Day 2: Discard half	1
Discard half of the starter (approx ½ a cup).
4	Add flour and water	2
Add 1 scant cup of all-purpose flour and ½ a cup of water (warm or cool, depending on your house temperature). Stir the flour and water together so that the new ingredients are fully incorporated with the old.
5	Leave at room temperature	24h
Cover the container loosely again and leave to rest at room temperature for 24 more hours.
6	Day 3: increase to two feedings	24h
Feed the starter twice on Day 3, with about 12 hours between feeding. For each feed, weigh out ½ a cup of starter and discard the rest. Add 1 scant cup of all-purpose flour and ½ a cup of water. Stir and leave to rest before repeating.
7	Day 4 & 5: repeat	48h
On Days 4 & 5, repeat the steps from Day 3.
8	Check the starter
The starter should have doubled in volume by the end of the 5th day. It should have lots of bubbles and there may be some little cracks on the surface, filled with smaller bubbles. The starter will have a tangy aroma. If your starter hasn't doubled in size and doesn’t have many bubbles, continue discarding and feeding every 12 hours for as long as it takes to create a risen and bubbly starter.
9	Feed a final time	8h
Feed the starter for a final time, once it is ready to use. As before, discard all the starter except for ½ cup). Feed with 1 scant cup of all-purpose flour and ½ a cup of water. Leave to rest at room temperature for 6-8 hours until it is active, with bubbles breaking the surface.
10	To use
Remove the sourdough you need for your recipe, but make sure ½ a cup of starter remains. Transfer the remaining starter to a large jar. Feed with 1 scant cup of all-purpose flour and ½ a cup of water and leave to rest at room temperature for a few hours before transferring it to the refrigerator.
11	Store
Store the starter in the refrigerator, and feed it regularly with 1 scant cup of flour and 1/2 cup of water once a week.

This Sourdough Starter recipe requires a few days to get started, but you will be so happy you made it if you give it a try! I bet you can’t wait to start posting your sourdough instagram story updates - just remember to tag #CookMeRecipes if you do!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.