Easy Sourdough Starter

Step 1

Day #1- Combine 113 grams of whole wheat flour and 113 grams or about 1/2 cup of cool water in container. Stir well until flour is no longer visible. If needed, add a little more water to completely combine. Cover loosely. I use a piece of plastic wrap leaving at least a 1/2 inch gap for air, or a clean lightweight towel.

Step 2

Day #2- Discard half of the starter in the jar. Add 113 grams of All-purpose flour and 113 grams of water, at cool or room temperature. Stir. Cover loosely allowing a little air to get to the starter. Usually, the contents will begin to bubble within 24 hours of when the all-purpose flour is added.

Step 3

Day #3- Repeat day Discard half of starter in jar, add flour and water, stir.

Step 4

Day #4- Repeat day 3 OR if you want to supercharge or strengthen your starter (I recommend this) start feeding your starter twice a day. Once in the morning, once in early evening. You can also reduce the amount of flour at this point. Add 1/2 cup of flour (about 50 grams) and 1/4 cup (about 50 grams) plus a tablespoon of water. Remember to always discard all but 1/2 cup before adding the flour and water.

Step 5

Day #5- Feed the starter 2 times again today if you can.

Step 6

Day #6- Repeat day 5.

Step 7

Day #7- Repeat day Feed twice, first discard all but 1/2 cup of starter before feeding.

Step 8

Day #8- Test the starter. Pour 1/2 cup tap water into a cup. Remove a tablespoon of starter from container. If the starter floats in the water, it is ready to use. If not, continue to feed for a few days (twice a day is best) and test again.

Step 9

When you are ready to use the starter to make bread, make sure the starter has been sitting at room temperature overnight, and feed the starter ideally 6-12 hours before using. I feed the starter just before I go to bed, then usually give it another 2 tablespoons of flour and 1 tablespoon warm or room temperature water 30 mins to an hour before using in the morning for an added boost.