How To Make A Sourdough Starter (From Scratch Recipe)
Equipment
- 2 large glass jars: Weck Jars, Mason Jars, or pickle jars work well
- loose-fitting lid (to allow fermentation gases to escape)
- wooden spoon or spurtle to stir the starter and scrape down the sides of the jar.
- digital kitchen scale - I've used this one for years and love it.
Ingredients
- Filtered, unchlorinated, room temperature water
- 100% whole wheat flour or 100% rye flour
- Unbleached all-purpose flour, must be unbleached
Instructions
Day 1: Start the culture
- 50g whole wheat flour, 50g unbleached, all-purpose flour, 150g room temperature water.
Day 2 & 3 Feedings:
- Discard any liquid (hooch) on the top of the starter culture. In a clean glass jar add 70g sourdough starter, 50g whole wheat flour, 50g unbleached, all-purpose flour, and 115g room temperature water.
Day 4 & 5 Feedings:
- Discard any liquid (hooch) on the top of the starter culture. In a clean glass jar add 70g sourdough starter, 50g whole wheat flour, 50g unbleached, all-purpose flour, and 100g room temperature water.
Day 6:
- Discard any liquid (hooch) on the top of the starter culture. In a clean glass jar add 50g sourdough starter, 50g whole wheat flour, 50g unbleached, all-purpose flour, and 100g room temperature water.
Day 7 Regular Maintenance Feeding:
- Discard any liquid (hooch) on the top of the starter culture. In a clean glass jar add 35g sourdough starter, 140g unbleached, all-purpose flour, and 140g room-temperature water. Once your starter is active you will only need to perform this feeding once a week to keep your starter healthy.