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+ servings
starter dough starter ready to use
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5 from 1 vote

Sourdough Starter

This easy Sourdough Starter is all you need to make delicious homemade bread and other baked goods. Nothing better than a Natural Starter.
Prep Time10 mins
Resting Time8 d
Total Time8 d 10 mins
Course: Side Dish, Specialty Breads
Cuisine: American
Keyword: easy starter, sourdough starter
Servings: 1 sourdough starter
Calories: 289kcal

Ingredients

Day 1

  • 50 grams flour (all purpose or bread un bleached)
  • 50 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Day 2

  • 30 grams flour (all purpose or bread un bleached)
  • 30 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Day 3

  • 30 grams flour (all purpose or bread un bleached)
  • 30 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Day 4

  • 30 grams flour (all purpose or bread un bleached)
  • 30 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Day 5

  • 30 grams flour (all purpose or bread un bleached)
  • 30 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Day 6

  • 30 grams flour (all purpose or bread un bleached)
  • 30 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Day 7

  • 30 grams flour (all purpose or bread un bleached)
  • 30 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Day 8 x 2

  • 55 grams flour (all purpose or bread un bleached)
  • 55 grams lukewarm water (85F/30C) (chlorine free - filtered or bottled water)

Instructions

Day 1

  • In a medium bowl or jar add the flour and the lukewarm water. Mix well cover loosely with plastic wrap or place the lid on the jar, but do not close it. Leave the container on the counter for 24 hours.

Day 2

  • Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.

Day 3

  • Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.

Day 4

  • Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter and then remove half of it and discard. Add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.

Day 5

  • Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter then add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.

Day 6

  • Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter and then remove half of it and discard, add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.

Day 7

  • Today you should be seeing lots of bubbles and there should be a slight sour aroma. Stir the starter and then remove half of it and discard, add the flour and water, mix well, cover loosely with plastic wrap, place in a warm area and let rest 24 hours.

Day 8

  • Stir the starter, remove 55 grams and add the flour and water to it, mix well. Let sit 12 hours. Again remove 55 grams and add the same amount of flour and water, let sit 3-4 hours, the starter will be ready to use. If you don't want to use it, then refrigerate it.

Nutrition

Calories: 289kcal