Name: Sourdough Starter
Prep time: 10 min
Total time: 168 h
Cuisine: Global
Ingredients: 120 g whole wheat flour; 120 g all-purpose flour; 240 g filtered water, room temperature; Additional all-purpose flour for daily feeding; Additional filtered water for daily feeding

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I make this sourdough starter with only flour and water, and I love how it turns into a lively, natural leaven for homemade artisan bread. It is simple, traditional, and rewarding, especially when I want deep flavor and a rustic baking experience from scratch.

Sourdough Starter

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

120 g whole wheat flour

120 g all-purpose flour

240 g filtered water, room temperature

Additional all-purpose flour for daily feeding

Additional filtered water for daily feeding

Directions

In a clean glass jar or bowl, I combine 60 g whole wheat flour, 60 g all-purpose flour, and 120 g filtered water. I stir well until no dry flour remains, then I cover it loosely and let it sit at room temperature for 24 hours.

After 24 hours, I may notice a few bubbles forming. I discard half of the mixture, add 60 g all-purpose flour and 60 g filtered water, stir thoroughly, cover loosely again, and let it rest for another 24 hours.

I repeat this feeding process every day for the next 4 to 6 days. Each time, I discard half of the starter and feed it with 60 g all-purpose flour and 60 g filtered water.

As the days pass, I look for more bubbles and a pleasant tangy aroma. I keep feeding it daily until the starter reliably doubles in size within 4 to 6 hours after feeding.

Once the starter becomes active, I use it for baking or maintain it with regular feedings. I keep feeding it daily if I store it at room temperature, or I refrigerate it and feed it weekly for a lower-maintenance routine.

Servings and timing

I get 1 starter jar from this recipe.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 7 days

Calories: 110 kcal

Variations

I sometimes change the flour blend depending on the flavor and texture I want in my starter. I can use more whole wheat flour in the beginning for extra activity, since whole grain flour often helps fermentation get going faster. I also like trying rye flour for a stronger aroma and even more vigorous bubbling.

If I want a milder starter, I keep feeding it with all-purpose flour after the first day. When I want a more robust and earthy flavor, I continue using a portion of whole wheat flour in the feedings.

Storage/Reheating

I store my active sourdough starter at room temperature when I bake often, and I feed it daily to keep it strong and bubbly. When I bake less often, I place it in the refrigerator and feed it once a week.

To use refrigerated starter, I take it out, let it come to room temperature, and give it a feeding or two until it becomes active again. Since this is a starter and not a finished baked dish, I do not reheat it. I simply refresh it before baking.

FAQs

How do I know when my sourdough starter is ready?

I know my starter is ready when it becomes bubbly, smells pleasantly tangy, and doubles in size within 4 to 6 hours after feeding.

Why do I need to discard half of the starter?

I discard half to keep the starter manageable and balanced. This step helps me avoid ending up with too much starter while giving the yeast and bacteria fresh food to stay active.

Can I use only all-purpose flour?

I can use only all-purpose flour, but I find that starting with some whole wheat flour often helps the fermentation begin more quickly. After that, all-purpose flour works well for regular feedings.

What should I do if my starter is not bubbling?

If my starter is not bubbling much, I keep feeding it consistently and make sure it stays in a warm room-temperature spot. I know that some starters simply take a little longer to become active.

How long can I keep a sourdough starter?

I can keep a sourdough starter for a very long time as long as I feed it regularly and store it properly. With good care, it can stay healthy and usable for years.

Conclusion

I think this sourdough starter is one of the most satisfying kitchen projects to make from scratch. It is simple, natural, and incredibly useful for homemade bread baking. Once I get it active and strong, I have a flavorful starter ready whenever I want to bake a beautiful loaf of artisan sourdough bread.

📖 Recipe:

Sourdough Starter

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Author: Cheryl
Total Time: 7 days
Yield: 1 starter jar
Diet: Vegan

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Description

A simple sourdough starter made with flour and water that develops into a lively natural leaven for artisan bread. Perfect for beginners and rewarding with deep, tangy flavor over time.