How to Make Sourdough Starter From Scratch

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.

Mix dark rye flour and water together until you reach a pancake batter consistency.

Cover the mixture loosely and let it sit at room temperature for 24 hours.

On day two, add the same amount of dark rye flour and water to the mixture, maintaining the pancake batter consistency, and mix well.

Cover again and let it sit for another 24 hours.

On day three, check the mixture; not much should happen yet.

On day four, discard half of the mixture and feed it with the same amount of flour and water, keeping the pancake batter consistency.

Let it sit on the counter again for another 24 hours.

Look for a consistent rise and fall in the mixture and a pleasant smell. If it smells funky or like acetone, continue the feeding process.

Keep the mixture at room temperature with a loose-fitting lid to avoid pressure buildup from CO2.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary