Sourdough Starter

Why You’ll Love This Recipe

Sourdough Starter is a natural leavening agent made by fermenting flour and water, capturing wild yeast and bacteria from the environment. Unlike commercial yeast, it adds a rich, tangy flavor and complex texture to your bread. This living culture can be maintained indefinitely with regular feedings, making it a rewarding and sustainable way to bake artisan-quality bread at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unbleached all-purpose flourfiltered or dechlorinated water

directions

Day 1: In a glass or plastic container, mix ½ cup flour and ¼ cup water until smooth. Cover loosely and let sit at room temperature (around 70°F or 21°C) for 24 hours.

Day 2: You might see a few bubbles. Discard half of the starter and feed with ½ cup flour and ¼ cup water. Stir well, cover loosely, and rest at room temperature.

Days 3–6: Repeat the process of discarding half and feeding with fresh flour and water every 24 hours. By Day 4 or 5, you should see consistent bubbling and notice a sour aroma.

Day 7: Your starter should be doubling in size within 4–6 hours of feeding. If so, it’s ready to use. If not, continue daily feedings for a few more days until it becomes active and reliable.

Servings and timing

Makes about 1 cup of active starter after 7 days.Initial prep time: 5 minutesDaily maintenance time: 5 minutesFermentation time: 7 daysTotal time: 7 days

Variations

Use whole wheat or rye flour for faster fermentation and a more complex flavor.

Try feeding with a blend of flours to customize the aroma and rise characteristics.

Create a thicker starter by using less water for a stiff consistency that ferments more slowly.

storage/reheating

Store your sourdough starter in the refrigerator if you’re not baking daily. Feed it once a week to keep it active.

To reactivate for baking, remove from fridge, discard half, and feed. Let it sit at room temperature until bubbly and doubled (usually 4–6 hours).

FAQs

What if I see mold or it smells bad?

If your starter develops mold or smells putrid (not just tangy or sour), discard it and start over.

Can I use tap water?

If your tap water is chlorinated, it’s best to use filtered or dechlorinated water to avoid inhibiting fermentation.

Why isn’t my starter bubbling?

It may be too cold, or the flour may be bleached or low in nutrients. Try moving it to a warmer spot or switching flours.

Do I always have to discard some?

Yes, discarding keeps the yeast-to-food ratio balanced and prevents overgrowth of unwanted bacteria.

Can I use my starter before 7 days?

It’s best to wait until it’s consistently rising and falling with a strong sour aroma before baking.

How do I know it’s ready?

It should double in size within 4–6 hours of feeding and pass the “float test” (a spoonful should float in water).

Can I freeze my starter?

Yes, freeze a small portion in an airtight container. Thaw and feed to revive it.

Conclusion

A well-maintained sourdough starter is the heart of artisan baking, offering unmatched flavor and texture in every loaf. Though it requires patience and care, the payoff is well worth it. Start yours today and enjoy the timeless art of naturally leavened bread right from your kitchen.

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