Sourdough Starter

Making a sourdough starter is sometimes portrayed as a sort of mystical process that requires a complex set of rules and a special skill set.

Nothing could be further from the truth. It’s simply a jar of flour with some water added to it. It requires some stirring every day for a few days to get the yeasts going, but after that, you stick it in the refrigerator and only take it out when you want to use it or give it its weekly feeding.

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Sourdough Starter

Making your own sourdough start isn't a complicated task, it just requires a little patience, and a little flour and water.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 5 days d

Total Time 5 days d 5 minutes mins

Course Baking

Cuisine American

Servings 2.5 cups

Equipment

• Quart Mason Jar

Ingredients

  

1x2x3x

Day One

• 1 cup whole rye or wheat flour
• 1/2 cup cool water

Day Two

• 1 cup all-purpose flour
• 1/2 cup cool water

Days Three Through Five

• 2 cups all-purpose flour
• 1 cup cool water

Instructions

 

Day One

• Combine the flour and water in your mason jar and mix thoroughly, ensuring that all of the flour is moistened. Invert the lid so that the white side is facing up, then screw the band down about halfway, so that air can escape. Set out on your counter for 24 hours.

Day Two

• Discard half of the starter, then add 1 cup of flour and 1/2 cup of water. Stir thoroughly, then replace the lid and band as before, ensuring that air can escape. Set out on your counter for 24 hours.

Days Three Through Five

• You will begin feeding two times a day now. Space them out as evenly as possible.

  For each feeding, discard all but about 1/2 cup of the starter, then add 1 cup of flour and 1/2 cup of water. Stir thoroughly, then replace the lid and band as before, ensuring that air can escape.

  By day five, your starter should have a fruity, yeasty aroma, and many bubbles. If it doesn't yet, continue twice a day feedings until it does.

Maintaining Your Starter

• Store your starter in your refrigerator with the lid on loosely, as before.

  About once a week, discard all but about 1/2 cup of the starter, then add 1 cup of flour and 1/2 cup of water. Stir thoroughly, then replace the lid and band as before, ensuring that air can escape, and place back into the refrigerator.

Using Your Starter

• About 8 hours before you need it, discard all but about 1/2 cup of the starter, then add 1 cup of flour and 1/2 cup of water. Stir thoroughly, then replace the lid and band as before, ensuring that air can escape. Let stand on your counter until you're ready to use it.

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