Sourdough Starter Recipe

Yields: 1 Serving Difficulty: Easy Prep Time: 5 Mins

Sourdough Starter Recipe

Follow these steps and in 7-14 days you’ll be baking your own sourdough bread!

Feedings should be done once every 24 hours, and the starter kept at room temperature while creating the mature starter. I keep mine in a kitchen cupboard. A digital kitchen scale is a must for this recipe!

Instructions

0/7 Instructions
    Day 1
  • Mix 100g rye or whole wheat flour with 150g lukewarm water at 85 F
  • Day 2
  • 70g of your starter 50g whole wheat or rye flour 50g unbleached all purpose flour 115g lukewarm water at 85F
  • Day 3
  • 70g of your starter 50g whole wheat or rye flour 50g unbleached all purpose flour 115g lukewarm water at 85F
  • Day 4
  • 70g of your starter 50 g whole wheat or rye flour 50 g unbleached all purpose flour 100g lukewarm water at 85 F
  • Day 5
  • Same as Day 4
  • Day 6
  • 50 g of your starter 50 g whole wheat or rye flour 50 g unbleached all purpose flour 100 g lukewarm water at 85 F
  • Day 7
  • This will be your maintenance feeding from now on 25 g of your starter 50 g whole wheat or rye flour 50 g unbleached all purpose flour 100 g room temperature water

Notes

Your starter is mature when it doubles in size 10-12 hours after each feeding and is bubbly on the top. Feedings should be done at least once every 12-24 hours when kept at room temperature. Once mature, the starter can be kept in the fridge for up to a week between feedings.

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