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Easy Sourdough Starter

A simple homemade sourdough starter recipe made with flour and water to create natural wild yeast for artisan baking.
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Prep Time 10 minutes
Total Time 7 days
Servings: 1 starter jar
Course: Baking, Bread
Cuisine: American, Artisan
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Starter Base
  • 1 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 0.75 cup filtered water room temperature
Daily Feeding
  • 1 cup all-purpose flour
  • 0.5 cup filtered water

Equipment

  • Glass jar
  • Mixing spoon
  • Kitchen scale
  • Kitchen towel or loose lid

Method
 

  1. Combine all-purpose flour, whole wheat flour, and water in a clean glass jar. Stir until smooth with no dry flour remaining.
  2. Cover loosely with a towel or lid and let sit at room temperature for 24 hours.
  3. Discard about half of the mixture after the first day.
  4. Feed the remaining starter with fresh flour and filtered water, stirring thoroughly.
  5. Repeat the discard and feeding process every 24 hours for 5 to 7 days.
  6. Watch for bubbles, rising activity, and a tangy aroma as the starter develops.
  7. Once the starter doubles in size within 4 to 6 hours after feeding, it is ready for baking.
  8. Store the active starter in the refrigerator and feed weekly to maintain activity.

Notes

Use filtered water and keep the starter in a warm environment for best fermentation results. Sourdough discard can be used in pancakes, waffles, and crackers.