Easy Sourdough Starter Guide: Just Flour & Water!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients and flavor.

water

🥗Healthier: filtered water

💰Cheaper: tap water

Filtered water can improve fermentation.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey can provide additional nutrients for yeast.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals.

Start by zeroing out a Weck jar.

Add 100 grams of whole wheat flour or rye flour to the jar.

Add 100 grams of filtered room temperature water to the jar.

Mix together with a fork until a thick paste forms.

Put a rubber band around the jar to mark the level of the starter.

Cover the jar with a loose-fitting lid.

Label the jar with the start date.

After 24 hours, check the starter; it should look the same.

On day three, check for bubbling and discard half of the starter, keeping about 100 grams.

Feed the starter with 100 grams of all-purpose flour and 100 grams of room temperature water.

Stir thoroughly until no dry flour remains.

Adjust the rubber band to the new level of the starter and cover with the lid.

Repeat the feeding process every 24 hours, discarding half and adding 100 grams of all-purpose flour and 100 grams of room temperature water each time.

On day six, check for growth and bubbling; continue the feeding process as before.

On day seven, the starter should be bubbly and more than double in volume, ready to use.

Cooking Techniques

Equipment Needed

Spice Level: