How to Make a Sourdough Starter
This sourdough starter is perfect for beginners. It's simple and easy to understand. In just 7 days you'll have an active starter ready to go!
Ingredients
Instructions
- Day 1: grab your glass jar and mix 1 cup flour + 1 cup water in it with a spoon. Be sure to mix well and scrape down the sides when done. Let the jar sit out on the counter where there isn't a breeze and cover it with a dish towel. Let sit for 24 hours.
- Day 2: uncover your glass jar and open it. Take out half of the mixture and place it in a bowl (this is your discard). You don't need to measure just eyeball it. Put your discard off to the side (you can use this for a discard loaf, pancakes, etc.) or you can throw it out if desired. Now add another 1 cup flour + 1 cup water to the mixture in your glass starter jar (this is feeding your starter). Mix until well combined, scrape the sides of the jar, cover with lid, and place on the counter under the kitchen towel for another 24 hours.
- Day 3, 4, 5, 6, & 7: for the next 5 days you will repeat step 2 (day 2). If water is on top of your mixture (hooch) don't worry, just stir it in. Your starter mixture will have a fermented odor to it, which is 100% normal. If your starter mixture smells like mildew or turns black, throw it out and start again with a clean jar.
- Day 8: on day 8 your starter should be active and ready. It should have some bubbles and begin to grow. (It will double in size on day 8 when you feed it if it's active). You can now bake fresh sourdough bread and treats. Care Guide From Here on Out:Counter Storage: Feed your starter a 2:1 ratio, 1x per day or 2x (every 12 hours if it’s above 70 degrees inside your house)Fridge Storage (easiest way): 4-12 hours before using your starter, take it out of the fridge and feed it if you plan to use it for a recipe that needs a rise. After baking with the starter, feed it again and then stick it in the fridge until you’re ready to use next time.Discarding from here on out: The only time you’ll have to discard before feeding is if the starter container is already half full to prevent overflowing. Take out 1/2 cup if needed.
Notes
Why do you use a 1:1 ratio to create the starter but a 2:1 ratio to feed it?
So, when creating a sourdough starter, you'll want to use a 1:1 ratio. After it's established (on day 8), you will begin feeding your starter which means you'll use a 2:1 ratio from there on out.Important Notes
It is highly recommended to use unbleached all-purpose flour but if you must to create a strong starter. For more information be sure to read the paragraphs above this recipe for tips, tricks, and troubleshooting. Also, you can leave a comment below or send me an email at molly@plumbranchhome.com if you have any questions. Don't be afraid to reach out, I'm here to help you!