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Sourdough starter in a glass jar on a marble table and a loaf of sourdough bread next to the starter.

Sourdough Starter

Ingredients

  • 1/2 cup warm water
  • 1/2 cup flour

Instructions

  1. Stir ingredients together and put in a covered jar (quart mason jar to start). I use a metal table knife to stir.

  2. Feed 2x a day till bubbly and ready for use--it should double in size. I use tape to mark where it was when I stirred so I can see it rise. One feeding a day will do in an ideal environment, however, it make take longer to bubble. Feed 2x daily until you see it double in size; also the day before baking with it for best rise results.

    With each feed, you have a choice:

    To keep your starter the same size, you will DISCARD 1/2 cup of your starter with every feeding.

    If you want to GROW your starter: See article notes on the purpose of discard. You do not need to discard, but you do need to keep equal proportions of your starter/flour/water blend, especially during the first week.

  3. Store in fridge if not using. I like to take a small portion (about 1/4 cup) and freeze for future use in case you need to start over.

Follow "tricks" instructions if your starter does not bubble within a week.

Recipe Notes

For the water: You can use tap water--I use filtered to keep it as pure as possible.

For the flour: I personally alternate my feedings with Einkorn wheat flour and white flour