Updated: Aug 27, 2020
How to make your own Sourdough Starter, using simple ingredients with no special equipment, in 7 days.
Looking for the easiest, foolproof sourdough starter recipe? Here is a walkthrough, step-by-step start recipe for you
Capturing wild yeast and making your first sourdough starter requires about 5 minutes a day for 1 week! That's it! In a week, you will no longer need commercial yeast for bread baking.
Best tasting bread & it's way better for your gut health compares to store-bought bread. All the more reasons to give this a try!
I’ve wanted to share this recipe for a simple Sourdough Starter for quite some time now. So finally here it is. I got into sourdough bread making right before quarantine started. When I first heard of sourdough bread making, I thought to myself who in the world has time for this after a busy day of work. Before the quarantine, I thought of giving a try for a few weeks, and then the quarantine hits. Now that traveling has limited, we've been doing lots of cooking, baking & gardening. Now I can honestly say I am so addicted to sourdough, I bake different types of bread every week, developing new recipes ever since. Can you believe every since I start baking sourdough bread, I haven't buy any bread. I'm telling you guys, it's so addicting and satisfying. This is the best therapy you need in your life.
Few tips before we begin
Flour- Use Unbleached All-Purpose Flour
Water- Use Filtered water or bottled water. Don't use tap water as the chlorine in the water is inhibitory to yeast and bacteria, and in high enough concentrations will kill those essential microbes
Temperature- Room temperature is the perfect temperature for this starter, Ideal temperature is about 70 and 80 Fahrenheit degrees.
Time- " Feed" the starter every day around the same time.
There's not one perfect roadmap to success, largely because you're dealing with wild yeast and bacterial cultures. No two cultures are the same, nor are the conditions under which they are cultivated. But here's the truth: Making a starter is not that hard. Follow the basic guidelines, use your senses, and your starter will live and thrive.
At the end of the recipe, I have shared some troubleshooting tips.
1/2 cup all-purpose flour About 1/3 Cup Water
How to make
Day 1 Take a glass jar, Add flour & water, Mix using a rubber spatula until smooth. Incorporate air into the mixture by mixing it well. All the flour should be incorporated well. Consistency should be on the thicker side, if it's too thin, add a little more flour. Refer to the video for more clarification. Cover loosely with a lid, don't tighten the lid. Rest it in a warmer place for a day.
" Feed" the starter every day at the same time.
The mixture should have a few bubbles by the second day. Even it doesn't have any bubbles, don't worry. Still feed ( add flour & water) to the starter.
First, remove half of the mixture and throw it away. I pour all of the starter into a cup & weigh the starter using a kitchen scale, it weighed 210g. Now remove 1/2 of the starter, Feed the rest of the starter with 1/3 cup of water & 1/2 cup Flour ( Same amounts as Day 1). Incorporated everything well so you won't find any clumps of flour on the bottom. Cover loosely with a lid, Rest it in a warmer place
On the 3rd day, you’ll notice a lots of bubbles. By this time your starter should have bubbles, If you don't, it's time to start over.
Now Repeat Day 2
Day 4, 5 & 6
Discard half of the starter and feed as you did on Day 3. You’ll do the same thing each day no matter what the starter looks like. Discard half, and feed.
Same as Day 2.
Depending on your environment, the starter should be ready between days 6 and 8.
My starter was ready on the 7th day. So I fed my starter on day 6th in the evening.
By the 7th day morning ( After 12 hours ) it's ready.
Feed the starter one last time with the same amount as before ( 1/2 Cup Flour + 1/3 Cup Water).
Let it rest for 2 hours. The starter should bubble up and active in less than 2 hours.
Now you are ready to bake. If not, keep it in the fridge.
It can survive in the fridge for one+ weeks without feeding. You have to make sure to feed it once a week although it can survive for a few more days.
I keep my starter in the fridge and feed it every Thursday!
This is what I do on Thursday
Take the starter out of the fridge, divide it into two. Keep it in 2 jars ( original jar and a new jar) Feed both using the same recipe ( 1/2 Flour + 1/3 Cup Water).
Let it rest in the countertop for 1-2 hours until it's active.
Place the original jar in the fridge. Use the new jar for baking.
You can bake so many fun recipes with this starter. My favorite Turmeric Sourdough & Whole wheat sourdough sandwich bread.
When I feel lazy to bake bread, I usually remove half the starter and feed the original jar. Instead of feeding the second jar, I use the discarding starter to bake thin crust pizza. So simple & easy.
We’d love to see your sourdough in action. So Tag your re-creations @ Ceylon_tastes Instagram or Pin it on CeylonTastes Pinterest. Cheers, friends!
Start feeding the starter around the same time every day. It's okay if your schedule is off by an hour or so.
The mixture should have a few bubbles by the second day. If it hasn't don't give up. Continue feeding
By 3rd day, if it does not bubble up, time to start over
In the beginning, the mixture starts to smell like flour and water
By 3rd day it should start to develop an acidic or souring smell
If you have a funky ( throw up) smell, it means bad bacteria has taken over. So I would re-start the starter
By 6th or 7th day, your starter should pass the float test and once you feed the starter, it will be active in few hours.
If the starter is not as active or doesn't pass float test, continues feeding like normal for one or two additional days