If you are a fan of fantastic bread and baked goods, having a sourdough starter is a great tool in your baking arsenal; learn how easy it is to make your own. Just follow this sourdough starter recipe.
A sourdough starter is not difficult to make. All you need is time and a little bit of consistency. It’s the baking worlds answer to a green thumb.
Set off a specific time of day where you check and feed your sourdough starter. It does not matter when you do it, as long as it fits your daily schedule. It’s just important that you don’t forget it.
How do I keep it alive?
When your sourdough starter is ready, you need to keep it alive. If you are baking often I recommend that you keep it outside the fridge, so it is always ready to be baked with. Keep feeding it as you’ve done it so far. Once a day.
If it seems less active or your kitchen is cold, maybe you will want to feed it every day.
If you are only baking once a week, you can keep it in the fridge during the week. If you want to bake on Saturday, you can “wake it up” on Friday morning, by taking it out and feeding it. Leave it on the counter. Feed it again in the evening and it should be ready for baking on Saturday morning.
So what? How do I use this sourdough starter recipe?
When you sourdough starter is active you can start baking with it. I’ve made a guide and recipe which is a fantastic place to start when you want to bake sourdough bread. So have a look at that!
It’s that easy. Just follow this sourdough starter recipe. Just get started. If you have any problems, you can just contact me.
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- bread flour
- wholegrain rye flour
- a couple of glass containers
- Start by putting 100 grams of rye flour and 150 grams of water in a glass container
- Mix thoroughly so all the flour been hydrated
- Put somewhere warm to the next day (in a window in the sun or near a heater)
- The follow this routine until you have an active sourdough starter. You know it is active when it grows to double size over four to eight hours after you’ve fed it
- Mix the sourdough starter
- Measure 50 grams of sourdough starter in a fresh glass container
- Add 100 grams of bread flour and 100 grams of water and mix thoroughly. Close the container. You can seal it if you want. Store somewhere warm (about 25°C/77°F)
- Repeat every day until your sourdough starter is bubbly and super active. Normally it takes six to seven days
- Every day when you are about to feed the starter, you might see a brownish liquid on the top of it. Just stir it back in.
- The starter should smell sour, it doesn’t mean it has gone bad.
- Any mold or mildew on top of the starter means it has gone bad. There is no way to save it.
Frequently asked questions (FAQ)
The reason you need to start the sourdough starter with rye flour is because there is more “food” for the yeast to eat. You can substitute with whole-wheat flour or bread flour, if you don’t have rye. It may take longer for your starter to get active though.
It is very common that the starter will seem dead after a couple of days. Don’t get discouraged. Just keep the schedule. Feed every day.
An incredibly important factor in starting a sourdough starter is temperature. If your kitchen is around 20°C/68°F it will slow down the process significantly.
The starter works best between 25°C/77°F to 28°C/82°F. So put it somewhere warm. On top of the fridge or in a window with sunlight are good choices. If you have an oven where you can turn on the light without turning on the oven, that could be an option too.
Yes, it won’t hinder the growth as long as you open the glass every day (which if you follow the recipe you will do).
My starter was made with the glass jar sealed, but if it worries you, put the lid on top without sealing.
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.