
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
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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.