Sourdough Starter

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No yeast required!
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Ingredients

Adjust Servings:
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
1g
Fat
92g
Carbohyrates
15g
Protein
0mg
Cholesterol
5mg
Sodium
  • Vegan Recipes
  • Vegetarian Recipes
Ingredients
  • To feed the Sourdough Starter Daily

Sourdough Starter

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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:

Ingridiens for Sourdough Starter

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 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.

Recipe Reviews

Average Rating:
(4.8)
Total Reviews: 11
Cara Plescia

I came from the beginner guide for bread and now I see this there's literally a bunch of things that can be made from sourdough i'm shook.

Macey Babani

Cookme you are so unique and so is your staff i'm obsessed with all of Lillys recipes.

Madalynn Dreesen

Going to make sooo much stuff with this thanks again for the great recipe.

Emilee Didio

This takes a reallly long time to make so I think I'll stick with just buying bread after i try it once :(

Nathalie Kaczkowski

Sourdough starter? More sourdough that will change the way you eat forever!

Mercy Abramson

Wow easy peezy lemon squeezy gonna have a lot of fun with this.

Kadence Meher

Can't wait to get started on the crackers and the bread after i finish this.

Ailani Zenker

If anyone has a bread machine i'd say go for that instead of waiting on this and then making the bread in the oven.

Beatrix Nanez

Trying to convince my friends to go vegan so i'm going to make this and then show them all the bomb stuff you can do with it haha.

Angelique Lien

Vegan and simple AND affordable its like everything i need in one.

Athina

Well done! Verified! Thanks for sharing recipe!

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