- 1 cup Whole wheat flouror whole rye flour
- ½ cup Watercool
To feed the Sourdough Starter Daily
- ½ cup All-purpose flourunbleached
- ½ cup Watercool 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 |
2 | Leave at room temperature | 24h |
3 | Day 2: Discard half | 1 |
4 | Add flour and water | 2 |
5 | Leave at room temperature | 24h |
6 | Day 3: increase to two feedings | 24h |
7 | Day 4 & 5: repeat | 48h |
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 |
10 | To use | |
11 | Store | |