If you’ve ever wanted to make bread from scratch that has incredible flavor, a chewy texture, and that rustic crust, you need this sourdough starter recipe. It takes some time, but it is completely worth the wait as you build a natural leavening agent that brings magic to your baked goods. With only two ingredients, this ancient fermentation process creates wild yeast to make your breads rise naturally, adding both tang and depth to every bite.
Before you know it, you’ll have your very own bubbly, active sourdough starter ready to make THE BEST sourdough rolls, sourdough bagel, cinnamon sourdough rolls and much more!
What Is A Sourdough Starter?
A sourdough starter is a fermented mixture of flour and water that captures wild yeast and bacteria from the environment. This natural culture creates a bubbly, tangy, and strong leavening agent used in sourdough bread recipes. Unlike commercial yeast, sourdough relies on this fermentation process to rise, creating unique flavor and texture.
How Quickly Can I Create a Sourdough Starter from Scratch?
Creating a sourdough starter takes about 5-7 days. During this time, you’ll feed the starter with fresh flour and water filtered each day, allowing it to grow and ferment until it’s strong enough to bake with. Be patient! The reward is worth it.
When Is My Sourdough Starter Perfect for Baking?
Your starter is ready to use when it’s doubled in size within 4-6 hours after feeding, has a bubbly texture, and passes the “float test” (a teaspoon of starter floats in water). This typically happens around Day 5-7, depending on room temperature and environmental factors.
Is it Difficult to Make?
Absolutely not!! While making a sourdough starter might seem like a lengthy process, it’s actually quite simple and incredibly rewarding! With just flour, water, and a few minutes of your time each day, you’ll create a powerful, natural leavening agent that adds incredible flavor to your homemade bread. The recipe is easy to follow—no fancy equipment needed—just a jar, spoon, and a bit of patience. Sure, it takes 5-7 days, but the daily steps are quick and the results are worth it! Plus, once it’s ready, you’ll have a starter that lasts forever, making fresh, tangy sourdough bread anytime you want. Don’t wait—start your sourdough journey today and be baking in no time!
Sourdough Starter Recipe
Difficulty: Medium5 – 7
days5
minutes per day6
kcal (per small amount used in bread)A homemade sourdough starter is a simple, two-ingredient recipe that captures wild yeast, providing natural leavening for your sourdough bread. It takes about 5-7 days to develop, but it is well worth the effort for perfect bread results.
Ingredients
- Day 1:
60g whole wheat or rye flour
60g filtered water (room temperature)
- Day 2-7:
60g all-purpose flour
60g filtered water (room temperature)
Step-by-Step Directions
- Day 1: Start the Fermentation
- In a clean glass jar, combine 60g of whole wheat or rye flour with 60g of filtered water. Stir well until no dry bits of flour remain.
- The mixture will look like thick pancake batter. Scrape down the sides of the jar and loosely cover with a cloth or lid to allow air to circulate.
- Place the jar in a warm spot, ideally between 70-75°F (21-24°C). Too cold, and fermentation will slow; too hot, and it may spoil. Leave the jar undisturbed for 24 hours.
- Day 2: Start Feeding
- After 24 hours, check the mixture for small bubbles, which indicate fermentation has started. If you see no bubbles, don’t worry; this can take longer in cooler environments.
- Discard half of the mixture (about 60g). Add 60g of all-purpose flour and 60g of filtered water to the jar. Stir thoroughly to combine.
- Cover loosely and return the jar to the warm spot. The ideal temperature remains 70-75°F (21-24°C). Wait another 24 hours.
- Day 3: Increase Activity
- The starter should now show more noticeable bubbles, and a slight tangy aroma may develop. Discard half of the starter (60g), and add 60g all-purpose flour and 60g filtered water.
- Stir until fully combined. The texture should still resemble thick batter.
- Keep the jar in the same warm spot, maintaining consistent room temperature. Wait 24 hours.
- Day 4: Strengthening the Culture
- By now, the starter should have more bubbles, and the aroma will be stronger. Discard half of the starter (60g), and feed it with 60g all-purpose flour and 60g filtered water.
- Stir well to incorporate air and stimulate yeast growth. The starter should rise and fall as the day progresses.
- Cover and leave in a warm spot. Maintain 70-75°F (21-24°C). If it’s cooler, fermentation may slow down, but try not to move the jar to keep conditions consistent.
- Day 5: Test for Readiness
- Discard half of the starter again. Feed the remaining 60g with 60g all-purpose flour and 60g water. Stir to fully combine.
- The starter should now rise and fall predictably, doubling in size within 4-6 hours after feeding.
- Perform the “float test” to check readiness: drop a small spoonful of starter into a glass of water. If it floats, it’s ready for baking. If not, continue feeding for another day or two.
- Day 6-7: Maintaining & Strengthening
- Continue the same process of discarding half and feeding with 60g flour and 60g water daily. By now, the starter should consistently double in size after each feeding.
- Once it passes the float test, it’s ready to bake with!
Notes
- Always use filtered or non-chlorinated water.
- Whole wheat or rye flour is ideal for starting the fermentation due to its higher mineral content, which helps yeast thrive.
Tips for Sourdough Starter Recipe :
- Temperature Control: Keep the starter in a consistently warm spot, ideally between 70-75°F (21-24°C). In colder environments, fermentation will slow, and in hotter conditions, the starter can ferment too quickly or spoil.
- Discarding: Don’t skip the step of discarding half of your starter. This ensures the right flour-to-water ratio, promoting yeast growth.
- Stiffness: The starter should have the consistency of thick pancake batter. Adjust water or flour amounts slightly if it feels too stiff or too runny.
How to Store
Once your starter is active, you can store it in the refrigerator. Feed it once a week with 60g flour and 60g water to maintain its strength. To use it again, take it out of the fridge, discard half, and feed it 24-48 hours before baking.
Frequently asked questions about Sourdough Starter Recipe
It’s best to use filtered water. Tap water may contain chlorine, which can slow down or stop fermentation.
A sour, tangy smell is normal. However, if it smells like mold, throw it away and start over.
During the creation process, and even after your starter has been established, a dark liquid called “hooch” might appear. It indicates that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off, along with a small amount of any discolored starter present.
What’s Next? Let’s Make Sourdough Bread!
Building your own sourdough starter is a fun, rewarding process. With consistent care and feeding, you’ll develop a starter that will allow you to bake delicious sourdough bread whenever you like. This method, though it takes some patience, brings incredible results in flavor and texture!
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