Sourdough Starter Recipe

This Sourdough Starter recipe combines flour and water to create a live culture that ferments over time, capturing wild yeast and bacteria from the air. Regular feedings of additional flour and water keep the starter active, developing the unique tangy flavor and leavening power for delicious sourdough bread.

Starting a sourdough starter is a rewarding way to jump into baking. A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the air. This natural fermentation process creates a leavening agent that makes bread rise and gives it that delicious tangy flavor.

Creating a starter involves mixing flour and water and letting it sit in a warm spot, where it will slowly ferment. Over time, you’ll see bubbles forming, and the aroma will become more tangy – signs that your starter is coming to life. Regular feedings help keep it active and healthy, ensuring it continues producing great bread.

Involving your family in this process can be a fun way to make baking more interactive and meaningful. Watching the starter develop and transform can be a great learning experience, turning bread-making into a cherished family tradition. Plus, the satisfaction of using a starter you’ve nurtured yourself adds an extra layer of enjoyment to baking a fresh, tangy loaf of sourdough bread.

What do I need to make this homemade Sourdough Starter recipe?

Flour: contains the nutrients that yeast and bacteria need to grow and ferment. Different flours can be used, each with its own benefits. 

Water: helps to hydrate the flour, creating a mixture that allows natural yeasts and bacteria to thrive. This helps dissolve the flour’s nutrients, making them accessible to the microorganisms. It’s best to use filtered or bottled water to avoid chlorine, which can inhibit fermentation. If using tap water, let it sit for 24 hours to allow the chlorine to dissipate.

Choosing the Right Flour for Your Sourdough Starter

Bread Flour: is a popular choice due to its high protein content, which helps create a strong gluten structure. This makes it ideal for a vigorous and resilient starter. Brands like King Arthur Bread Flour are consistent and reliable.

Whole-Grain Flour: is rich in nutrients and contains more bran, which can boost the activity of your starter. It tends to ferment more quickly and adds a richer flavor to your bread. Whole wheat flour is excellent if you’re looking for a robust starter.

Rye Flour: is another excellent option, known for its high nutrient content and ability to encourage strong fermentation. It can help your starter become active more quickly and adds a distinctive flavor to the bread.

All-Purpose Flour: is versatile and can be used for a sourdough starter, though it may not be as nutrient-rich as bread or whole wheat flour. It’s a good option for beginners or if you prefer a milder flavor.

Day-to-Day Instructions on Making Sourdough Starter

Day One

1. Place a small bowl on the kitchen scale and measure 100 grams of water.
2. Remove, then set aside.
3. Place another bowl on the kitchen scale and measure 100 grams of flour.
4. Remove, then set aside.
5. Add the water and flour to the Starter Jar and mix until well combined.
6. Note the time of this first feeding – this is the time every other feeding needs to happen.
7. Cover with a breathable cover and set in an out-of-the-way space with a constant temperature of around 70-75 degrees.

Day Two

1. After 24 hours, you should see tiny bubbles, and it may have an odor.  This is the first sign of fermentation, and it is supposed to do this.
2. Stir and place the breathable cover back on. 
3. Rest for 24 hours.

Day Three

1. Discard 100 grams (half of the starter).
2. Add 100 grams of flour and 100 grams of water.
3. Stir to incorporate into the reserved starter.
4. Cover with the cloth and mark the starter with the band to keep track of the level.
5. Rest for 24 hours.

Day Four-Six

1. Follow the same process as day 3.
2. Discard 100 grams; add 100 grams of flour + 100 grams of water.
3. Stir and cover with a breathable cloth. 
4. Rest 24 hours.

Day Seven

1. By this time, your starter should have doubled in size within 3-4 hours.
2. An active starter will present with lots of large and small bubbles.
3. The texture should be soft and spongy.
4. The smell should no longer be pungent; it should be pleasant.  

Sourdough Bread Starter Recipe Notes

• How to Know When the Starter is Ready: A ready starter will double in size within a few hours of feeding. It will have lots of bubbles, a fluffy, sponge-like texture, and a pleasant tangy odor.
• How to Know if the Starter is Past Peak: If the starter has a strong acidic smell or an odor like nail polish or mold, it’s past its peak and should be discarded.
• Growing Larger Batches of Starter: To grow larger batches, use a larger jar and feed your starter every 12 hours instead of every 24 hours. Once you’ve reached the desired amount, you can return to feeding it every 24 hours.

Sourdough Starter Tips & Tricks

• Maintain a Consistent Feeding Schedule: Feed your starter daily if kept at room temperature. If refrigerated, feed it at least once a week, and give it a couple of feedings at room temperature before baking to reactivate it.
• Use a Suitable Container: A straight-sided clean glass jar with a loose-fitting lid works best. The clear glass allows you to see the activity, and the loose lid lets gases escape while keeping out contaminants.
• Optimize the Temperature: If it’s cooler in your house, putting your starter in the oven with the light on can help it get started. Just be sure to remove it before you cook anything!
• Monitor Hydration Levels: The consistency should be like a thick pancake batter. Adjust by adding more water if it’s too thick or more flour if it’s too runny.
• Use Non-Chlorinated Water: Chlorine can inhibit yeast activity. Use filtered or bottled water, or let tap water sit out for 24 hours to allow the chlorine to dissipate.
• Use Discard Creatively: Use the discard in recipes like pancakes, waffles, crackers, or pizza dough to add a unique flavor and avoid waste.
• Mark Your Container: Use a rubber band or tape to mark the level of your starter after feeding. This helps track its growth and activity.

What’s wrong with my Sourdough Starter?

• Weak Rise: If your starter isn’t rising well, it might need more frequent feedings or a warmer environment.
• Hooch: A layer of liquid on top of the starter, called hooch, indicates it’s hungry. Pour off the hooch and feed the starter more frequently.
• Off Odors: A healthy starter should smell pleasantly tangy. If it smells bad, it might be contaminated, and you may need to start over.

What is a sourdough starter?

A sourdough starter is made by mixing flour and water to capture wild yeast and lactic acid bacteria from the environment. These microorganisms ferment the sugars in the flour, creating gases and acids that give bread its rise and flavor. The starter is essential for making sourdough bread, providing both the leavening power and the distinct sour taste that characterizes this type of bread.

How do I know when my own sourdough starter is ready to use?

A mature starter doubles in size and becomes bubbly within a few hours of feeding, and has a pleasant, tangy smell. This typically takes about a week of regular feedings. When your starter consistently shows these signs, it’s ready to be used in baking. You can perform a “float test” to check its readiness: drop a small spoonful of the starter into a cup of water. If it floats, it is sufficiently leavened and ready to use. 

How often should I feed my starter?

Remember to feed your starter every day if kept at room temperature. If it’s in the refrigerator, you can feed it once a week, but you’ll need to bring it to room temperature and feed it a few times before baking. The frequency of feeding depends on how often you bake and the temperature of your surroundings. In warmer places, your starter may need more frequent feedings due to faster fermentation. In cooler places, it may not need to be fed as often. Regular feeding ensures that the yeast and bacteria have enough nutrients to stay active and healthy.

What is “discard” and why is it necessary?

When you’re maintaining your sourdough starter, it’s a good idea to discard some of it before adding fresh flour and water. This lowers the acidity and gives the remaining starter enough food to stay healthy and active. Discarding also stops the starter from getting too big. Some bakers use the discarded starter in recipes like pancakes, waffles, crackers, and pretzels, so nothing goes to waste.

Why is my starter not bubbling?

If your starter is not bubbling, it might need more frequent feedings, a warmer environment, or a different type of flour. Also, make sure your water does not contain chlorine, as chlorine can stop the yeast from growing. If there are no bubbles, it could mean that the starter needs more time to develop or that it’s being fed with flour that has lower nutrients. Try adjusting the feeding schedule, increasing the temperature slightly, or switching to a different flour to see if the activity improves.

How do I store my active sourdough starter when I’m not using it?

To store your starter for a long time, you have a few options. You can refrigerate it, dry it, or freeze it. If you choose to refrigerate it, make sure to feed it, let it sit at room temperature for a few hours, and then cover and refrigerate. If you want to dry your starter, spread a thin layer on parchment paper and let it air dry completely before storing it in an airtight container. For freezing, place a small amount in a freezer-safe container. When you want to use it again, bring the starter back to room temperature and resume regular feedings until it becomes active.