No-Fail Sourdough Starter Tutorial (Proven 3-Phase System)

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 adding 20 grams of water and 20 grams of whole grain rye flour to your jar.

Use a digital scale to weigh the water and flour accurately.

Zero out the scale before adding the water, then add 20 grams of water kept at around 80°F.

Zero out the scale again and add 20 grams of whole grain rye flour to the jar.

Mix the flour and water together thoroughly using a spoon until they form a thick paste.

Flatten the starter down with the spoon to get it as flat as possible.

Use a rubber band to mark the top level of the starter on the jar.

Every 24 hours, add another 20 grams of water and 20 grams of rye flour to the jar until you see a false rise.

Cooking Techniques

Equipment Needed

Spice Level: