Easy Sourdough Starter Guide

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.

Measure 150 grams of room temperature water and 100 grams of whole grain rye flour into a jar.

Stir to combine until a wet mixture forms.

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

After 24 hours, discard half of the mixture in the jar.

Add 150 grams of reserved water and 100 grams of whole grain rye flour to the jar.

Stir to combine and cover loosely, then let sit for another 24 hours.

On day three, measure 75 grams of the starter and discard the rest.

Add 75 grams of reserved water, 35 grams of all-purpose flour, and 35 grams of whole grain rye flour to the jar.

Stir to combine, cover loosely, and let sit for 24 hours.

Repeat the feeding process on day four and day five with the same measurements.

On day six, observe that the starter has risen and is ready for use.

Cooking Techniques

Equipment Needed

Spice Level: