Simple Sourdough Starter Recipe: Your Key to Perfect Bread
Learn how to make a sourdough starter from scratch with this simple step-by-step guide. Perfect for beginners and artisan bread enthusiasts!
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Equipment:
- 1-Liter Glass Jar A non-reactive container like a glass jar or ceramic crock to store your starter.
- Kitchen Scale Essential for accurately measuring flour and water in grams.
- Spoon or Spatula For mixing the starter thoroughly.
- Clean Dishcloth or Loose-Fitting Lid To cover the jar while allowing airflow and preventing contaminants.
Ingredients:
To Start:
- 50 g Country grain malted flour, wholemeal flour, or a mixture of both - (Contains microbes required)
- 50 g Bottled, room-temperature water - (Does not contain chlorine)
To Feed:
- 50 g Bread flour or wholemeal flour
- 50 g Bottled, room-temperature water
Instructions:
DAY 1: Begin the Starter
- In a clean 1-liter glass jar, mix 50g of malted or wholemeal flour with 50g of bottled water. Cover loosely and place in a warm spot in your house (20–26°C / 70–80°F).
DAY 2: First Feeding
- Add 50g of plain flour and 50g of bottled water to the jar. Stir well and cover.
DAY 3: Activity Begins
- Morning: Feed the starter with 50g of plain flour and 50g of bottled water.Evening: Discard 100g of starter. Feed with 50g of plain flour and 50g of bottled water.
DAY 4: Building Momentum
- Morning: Discard 100g of starter. Feed with 50g of plain flour and 50g of bottled water.Evening: Repeat the same process as in the morning.
DAY 5: The Growth Test
- By now, your starter should double in size a few hours after feeding. If it doesn’t, repeat the Day 4 routine until it does. For some, this can take up to 7 days, so patience is key!
How to Store and Use Your Starter:
- Once your starter is active and doubling consistently, it’s ready to use. Store it in the fridge with a loose cover, allowing it to breathe. Feed it weekly or whenever you take some for a recipe (Add in weight what you take out in 1:1 ratio)
To Reactivate a Cold Starter for baking:
- Take 100g of starter and mix it with 50g of warm water and 50g of plain flour.Leave at room temperature for at least 3 hours, or overnight if possible. The starter will wake-up and will be ready to use in your recipe giving you amazing bread!
Nutrition:
Serving: 100g
