Sourdough Starter Recipe

Record the weight of your jar in grams before you add anything and label the jar with your starting date for easier tracking.

Add 100 grams (3/4 cup) whole wheat or rye flour and 100 grams (1/2 cup) water. Stir together thoroughly with a fork (it will be very thick), scrape down the sides with a spatula. Cover with a loose-fitting lid and let it rest at room temperature for 24 hours. Put a rubber band around your jar to mark the growth of your starter. Label the jar with a date to track.

Likely nothing is happening. You might see some tiny bubbles or it will look exactly the same. Let it rest for another 24 hours.

Remove and discard half of the starter. You should have 100 grams (1/2 cup) of starter left. Add 100 grams (3/4 cup) all-purpose flour and 100 grams (1/2 cup) room temp water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest at room temperature for 24 hours.

Remove and discard all but 100 grams of starter. Add 100 grams (3/4 cup) all-purpose flour and 100 grams (1/2 cup) room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest 24 hours. Note: If your starter seems to slow down its growth on day 4, just keep feeding it; it will turn back around.

Remove and discard all but 100 grams of starter. Add 100 grams (3/4 cup) all-purpose flour and 100 grams (1/2 cup) room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest 24 hours.

Remove and discard all but 100 grams of starter. Add 100 grams (3/4 cup) all-purpose flour and 100 grams (1/2 cup) room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest until more than doubled in volume.

When your starter is ready, it should peak between 4-6 hours and start to recede after 12 hours. It should smell sour and pleasant. Drop a dollop of your starter into a bowl of water. If it floats, it’s healthy enough to use in recipes. If your starter isn’t ready by day 7, continue feeding it following this schedule. It may take a bit longer depending on factors like flour used and the environment.

Store at room temperature. Discard and feed every 24 hours. To use the starter, feed and wait for it to reach its peak (4-6 hours), then remove the portion needed for the recipe.

Store in the fridge. Once a week, discard and feed the starter, then let it rest at room temperature for 1 to 2 hours before returning it to the fridge. If baking, remove the starter from the fridge and bring to room temperature overnight. Discard and feed. When the starter reaches its peak, remove the portion needed for the recipe, then feed and refrigerate.