Sourdough Starter Recipe

Sourdough Starter Recipe: This straightforward, easy-to-follow method is perfect for anyone who wants to learn how to make a sourdough starter the easiest way possible!

In no time you’ll be baking your family the most delicious homemade sourdough bread, sourdough pizza, sourdough bagels and so much more!

I’ve been baking sourdough bread with my sourdough starter that I made with this exact recipe for several years now.

I’ll never forget the feeling of accomplishment and pride I had the minute I pulled my very first loaf out of the oven!

I soon realized that not only could I bake healthy, delicious bread for my family, but I could also recreate all of our favorite yeast bread recipes into sourdough!

What is a Sourdough Starter Recipe?

A Sourdough Starter Recipe is a living culture of wild yeast and lactic acid bacteria that is used to make bread rise. It is created by combining flour and water and allowing it to ferment.

Over time, the natural yeasts and bacteria present in the environment and on the flour begin to feed on the mixture. A portion of active sourdough starter is added to dough in order to make it rise during the baking process.

Sourdough bread has a distinct and complex flavor profile that cannot be beaten. The natural fermentation process in sourdough gives the bread a tangy, slightly sour taste.

The fermentation process in sourdough also helps to make the bread easier to digest for some people that might be sensitive to gluten. (It does not remove gluten from bread.)

How long will it take Sourdough Starter Recipe?

Creating a healthy and vibrant Sourdough Starter Recipe can take anywhere from 7 to 14 days depending on several factors. The temperature of your kitchen is the most important factor to consider.

Starters thrive in a warm environment, ideally around 75°F (24°C). But, you can still create a sourdough starter in a cooler environment.

NOTE: I created my starter in a kitchen that was 68°F (20°C) with no issues. It only required a little more patience as it took about 10 days before I could bake with it.

Trust me, this process is totally worth it. Once you’ve got it going, a healthy and vibrant Sourdough Starter Recipe will reward you with delicious bread for years to come!

What you’ll need Sourdough Starter Recipe

flour and water

The first step in creating a sourdough starter is to prepare the flour mixture which will be used to feed the starter.

Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in a container with a tight-fighting lid. 

NOTE: A sourdough starter can be created with all-purpose flour alone but the addition of whole wheat flour will give the starter a boost in the fermentation process.

Bottled water, filtered, and most tap water can be used in your starter. To remove the chlorine from tap water by evaporation, fill a bottle with tap water and let it sit uncovered for 24 hours before using.

Prep Time: 5minutes

Fermentation Time: 7days

EQUIPMENT

• Glass jar
• Offset Spatula
• Baker’s Scale

INGREDIENTS Sourdough Starter Recipe

• 6 cups (720 g) organic all-purpose flour
• 3 cups (360 g) organic whole wheat flour
• water

INSTRUCTIONS Sourdough Starter Recipe

• Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in an air-tight container. This is what you will feed your starter with.
• DAY 1: Add 1 cup of flour and ½ cup of water to a clean jar. (120g flour + 120g water) Stir the mixture thoroughly and cover the jar with a lid or breathable cloth, secured with a rubber band. Place the container in a warm location, around between 75°F (24°C) for 24 hours.
• DAY 2: Give the starter a stir to help incorporate a little air. Cover the jar and let it rest for another 24 hours in a warm spot.
• DAYS 3-7: Every 24 hours, discard all but 2 tablespoons of the starter and feed it with ½ cup fresh flour and ¼ cup water. (60g flour + 60g water) Mix thoroughly until well combined. Repeat this daily feeding routine, discarding and feeding, for about 7 to 10 days or until your starter becomes active, bubbly, and doubles in size within 4-12 hours of feeding.

Tip for a sluggish starter

If your starter seems sluggish after the 4th day, begin stirring in 2 tablespoons of flour along with 2 teaspoons of water into the starter, 12 hours after you fed it. This will help to give it a boost until the next feeding.

What’s next?

• I recommend continuing to feed your starter daily for the first two weeks after you’ve gotten it established in order to keep building up the yeast and bacteria. This will provide you with a very robust and mature Sourdough Starter Recipe.
• I have written an article that provides comprehensive guidelines and tips on maintaining a sourdough starter, covering aspects such as feeding schedules, temperature control, troubleshooting, and flavor development. It offers valuable insights and practical advice to help you keep your sourdough starter healthy and vibrant for successful baking adventures.

Frequently asked questions Sourdough Starter Recipe

How can I create a warm spot in my kitchen for my sourdough starter?

Creating a warm spot in your kitchen for your sourdough starter can help facilitate fermentation. Here are a few methods you can try:

1. Near the oven: Place your sourdough starter near the oven while it’s preheating or while you’re baking. The residual heat can create a warm environment for the starter.
2. Use a proofing box: If you have a proofing box or a proofing setting in your oven, you can use it to create a controlled warm environment. Set the temperature to around 75°F (24°C).
3. Use a heating pad: Place a heating pad set to the lowest temperature under the container holding your sourdough starter with a towel in between the two. Make sure to monitor the temperature to prevent it from getting too hot.
4. Find a warm spot in your kitchen: Identify the warmest spot in your kitchen, such as near a sunny window, or on top of the refrigerator. These areas often provide a slightly elevated temperature.

What if my kitchen is too warm?

If your kitchen is consistently too warm for your sourdough starter, you can use a few strategies to create a cooler environment for fermentation:

1. Find a cooler area in your home, such as a basement or a pantry, where the temperature is more suitable for your sourdough starter.
2. When feeding your sourdough starter use cool water from the fridge.
3. Consider refrigerating your sourdough starter between feedings. Place it in the refrigerator after feeding, and take it out a few hours before the next feeding to allow it to come back to room temperature. This slows down the fermentation process and helps maintain the vitality of your starter.
4. Consider using a proofing box or a temperature-controlled appliance designed specifically for fermentation. These tools allow you to set and maintain the desired temperature for your sourdough starter.

Why do I have to discard or remove the starter when feeding?

While discarding a portion of the starter may seem counterintuitive, it is a necessary step for maintaining a healthy and well-balanced sourdough starter.

Discarding a portion of the starter helps keep the overall quantity manageable. It would require larger amounts of flour and water for feeding, and make maintenance way more challenging.

By discarding a portion of the starter and feeding it fresh flour and water, you help keep the bacteria and yeast balanced.

It also helps maintain a milder flavor profile and prevents the starter from becoming overly sour.