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Sourdough Starter

A simple and rewarding guide to creating your own sourdough starter using just flour and water, perfect for enhancing your baking.
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Prep Time 10 minutes
Total Time 7 days
Servings: 1 starter
Course: Baking, Bread
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Starter Ingredients
  • 100 g All-Purpose Flour Prefer organic for the best results.
  • 100 g Water Filtered or bottled is ideal.

Method
 

Day 1: Mix the Ingredients
  1. In a clean jar, combine 100g of all-purpose flour with 100g of water. Stir well until there are no dry clumps, and cover loosely with a lid or cloth. Leave at room temperature for 24 hours.
Day 2: Check for Bubbles
  1. You may not see many bubbles yet, which is perfectly fine. Discard half of the mixture (about 100g) and add another 100g of flour and 100g of water. Stir well and cover again.
Days 3-7: Continue Feeding
  1. Each day, repeat the process: discard half of the starter before adding equal parts flour and water. You should start to notice more bubbles and a pleasant sour smell developing.
Day 7: Ready to Use
  1. When your starter doubles in size within 4-6 hours of feeding and has a pleasant tart aroma, it’s ready for baking!

Notes

If you aren’t ready to bake right away, store the starter in the fridge and feed it once a week. Warm environments encourage faster fermentation, so keep your starter in a cozy spot. Label your jar with the date of feeding.