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Simple Sourdough Starter
My foolproof method for making an active sourdough starter!
Total Time 10 days
Ingredients
- Whole wheat flour
- Filtered water
Instructions
Day 1
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In a clean mason jar (I used a pint jar to start), measure 50g whole wheat flour and 50g water into the base, and stir them together. Put the lid on, but don't tighten the seal - leave it nice and loose.
Day 2
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"Feed" the starter with another 50g flour and 50g water, stir till combined, and replace the lid as before.
Day 3
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Spoon 50g of the mixture into a clean pint jar, and add another 50g flour and 50g water, stirring them together. Replace the loose fitting lid as before. Discard the excess starter, or save it in the fridge to make sourdough crêpes or some other delicious wonder later!
Days 4 & 5
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Repeat as on Day 3.
Day 6
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Spoon 50g of the mixture into a clean quart jar, and add another 50g flour and 50g water, and stir them together. Replace the lid as before, and discard the excess starter.
Day 7
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Again, repeat the directions as on Day 6, using a clean jar every day.
Day 8+
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Then, every day ever after... Keep repeating this process (as on Day 6), unless you want to take a break for a while. After that you can put the starter in the fridge, and try to feed it once a week to keep it alive.
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Between day 7 and day 9, you should notice that the mixture begins to double and triple in volume inside of the jar. To test if it's ready to make bread, spoon a little bit into some water. If the mixture floats, it's ready!
Recipe Notes
You can mark the outside of your jar at the level of your freshly fed starter with painter's tape or a rubber band so that you can easily see how much your starter has risen each day.