How to Make Sourdough Starter for Beginners

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.

Gather tools: rubber spatula (straight or offset), weighing scale, clear jar with lid.

Weigh approximately 50 gr of water at 30 to 32° Celsius.

Add 50 gr of bread flour to the water.

Mix the mixture until smooth with no presence of flour.

Let the mixture rest for about 2 hours uncovered.

Cover the jar with the lid slightly open and ferment for about 24 hours.

On day 2, add 50 gr of water and 50 gr of flour to the starter.

Mix well until no presence of flour, especially at the bottom.

Close the lid and ferment at room temperature for about 24 hours.

On day 3, check for activity; there should be bubbles and a web-like gluten formation.

Add 50 gr of flour and 50 gr of water, using approximately 26° Celsius water.

Mix well until no presence of flour and ferment for about 24 hours.

If the climate is humid, let the starter sit at room temperature for 2 to 3 hours before refrigerating for the rest of the time until the next feeding.

On day 4, discard some of the starter (100 to 200 gr can be used for sweet dough or pizza dough).

In a clean jar, add 25 gr of sourdough starter, 50 gr of water at approximately 30° Celsius, and 50 gr of bread flour.

Mix until no presence of flour and repeat the process on day 5.

If there is little activity on day 5, that is fine; repeat the process on day 6.

On day 6, prepare leaven by combining 40 g of starter, 30 gr of water, 15 gr of flour, and 15 gr of whole wheat flour in a clean jar.

Mix until well combined and ferment for 12 hours.

After 12 hours, the leaven is ready to use for making sourdough bread.

For future feedings, add equal parts of flour, water, and sourdough starter to the remaining starter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary