Step by Step Sourdough Starter Recipe
This easy step by step sourdough starter recipe is perfect for beginners. Making your own sourdough starter isn't as hard as it may seem. Follow this step by step guide for a healthy, active, and bubbly sourdough starter!
Equipment
- Digital Scale
Ingredients
- 3 1/2 Cups Organic All-Purpose Flour
- 3 1/2 Cups Filtered Room Temperature Water
Instructions
Day 1:
- Combine 60g (1/2 cup) organic all-purpose flour and 90g (1/2 cup) room temperature filtered water to a large jar. Mix with a fork until the mixture is smooth. It will be thick and pasty. Cover with plastic wrap or a lid with a small opening for some breathing room. Let sit in a warm spot (at least 70 degrees) for 24 hours.
Day 2:
- After 24 hours check to see if any bubbles have appeared. If not that's okay the bubbles may have appeared and disappeared while you were away. Give the starter a good stir and let sit for another 24 hours. TIP: You may notice a dark liquid that appears on the surface of the starter. This is called hooch, and it is very stinky and normal. It will smell similar to dirty socks. Whenever you see this remove it and feed your starter. It's a sign the starter is hungry.
Day 3:
- Remove and discard half of the sourdough starter from the jar. (I highly suggest using a digital scale in grams for this part). The texture should be really stretchy at this point. Add 60g (1/2 cup) organic all-purpose flour and 90g (1/2 cup) room temperature filtered water to the jar and mix with a fork until combined. Scrap down the sides of the jar. At this point the mixture should be thick similar to pancake batter. Cover and let rest in a warm spot for another 24 hours.
Day 4:
- Remove and discard half the sourdough starter. Add 60g (1/2 cup) organic all-purpose flour and 90g (1/2 cup) room temperature filtered water to the jar and mix well with a fork and scrap down the sides if necessary. Cover and let rest for 24 hours.
Day 5:
- On day 5 you will start feeding the starter every 12 hours. Remove and discard half the sourdough starter. Add 60g (1/2 cup) organic all-purpose flour and 90g (1/2 cup) room temperature filtered water to the jar and mix well with a fork. Scrap down the sides if needed. Cover and repeat the process 12 hours from now.
Day 6:
- Repeat day 5. Remove, discard, and add 60g (1/2 cup) organic all-purpose flour and 90g (1/2 cup) room temperature filtered water to the jar. Mix well with a fork and scrap down the sides. Cover and let rest for 12 hours and repeat again in another 12 hours.
Day 7:
- By now the starter should be doubled in size and should have lots of big and small bubbles. The starter should be active, bubbly, and the texture should be spongy. The starter shouldn't smell. If this is the case than your sourdough starter is ready to use! Lastly you can name your starter if you'd like. TIP: Transfer the starter to a clean jar if the jar you are using is very crusty. Keep your jar as clean as possible.