Sourdough Starter Easy Recipe for Irresistible Homemade Bread
Create your own sourdough starter with this easy recipe, a perfect base for breads, pancakes, and more.
Equipment
- Glass Jar with lid
- - Wooden spoon
- Rubber Band
Ingredients
For the Starter
- 0.5 cups Organic Unbleached All-Purpose Flour Can substitute with whole wheat for quicker activation.
- 0.25 cups Non-chlorinated Water Ensure it’s at room temperature.
For Storage and Mixing
- 1 Glass Jar with lid Ideal container for safe fermentation.
For Tracking Growth
Instructions
Making the Starter
- Combine ½ cup organic unbleached all-purpose flour and ¼ cup room temperature non-chlorinated water in your glass jar. Mix until reaching a thick pancake batter-like consistency, then cover loosely with a cloth.
- For Days 2-7, discard half of your starter and feed it with another ½ cup of flour and ¼ cup of water, maintaining a warm temperature between 68-85°F to encourage fermentation.
- After about 5-7 days, look for bubbling and a pleasantly sour aroma. Your starter should double in size about 6-12 hours after being fed.
- Perform a float test to check readiness: Scoop a spoonful of starter; if it floats in water, it's strong enough to use for baking.
- Once established, store your starter in the refrigerator if not baking frequently and remember to feed weekly.
- Optionally, use some extra starter in pancakes for a tangy twist.
Notes
Patience is key; allow your starter 7-14 days to fully develop. Keep it in a warm area for ideal yeast growth and handle with clean utensils to avoid contamination.