Sourdough Starter Recipe

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!
  • Difficulty: Easy
Servings: 1 yield(s)
Prep Time: 5 mins
Instructions
    Day 1
  1. Mix 100g rye or whole wheat flour with 150g lukewarm water at 85 F
    2. Day 2
  2. 70g of your starter 50g whole wheat or rye flour 50g unbleached all purpose flour 115g lukewarm water at 85F
    3. Day 3
  3. 70g of your starter 50g whole wheat or rye flour 50g unbleached all purpose flour 115g lukewarm water at 85F
    4. Day 4
  4. 70g of your starter 50 g whole wheat or rye flour 50 g unbleached all purpose flour 100g lukewarm water at 85 F
    5. Day 5
  5. Same as Day 4
    6. Day 6
  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
    7. Day 7
  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
Recipe 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.