Sourdough Starter Recipe

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.

Step 7

Day 7 will be the same as day 6, after today your starter should be ready to make Bread.

Step 8

In a medium bowl or jar (be sure to weigh your jar or bowl first and write it down, you will need this amount in the coming days), add the all purpose flour, the whole wheat 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.

Step 9

So this is where weighing your jar comes in, place the jar on the scale, you must leave only 70 grams of starter (the remainder is discarded).Stir the starter first. The add the weight of the jar + 70 grams, anything over that, remove and discard.Then add the two types of 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 in a warm spot for 24 hours.

Step 10

Stir the starter first. Then add the weight of the jar + 70 grams, anything over that, remove and discard.Add the two types of 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 in a warm spot for 24 hours.

Step 11

There will be bubbles at this point, you may again see some liquid on top of the dough, this is normal, you can either stir it back in or pour it out. Stir the starter first. Then add the weight of the jar + 70 grams, anything over that, remove and discard. Add the two types of 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 in a warm spot for 24 hours.

Step 12

There will be bubbles at this point, you may again see some liquid on top of the dough, this is normal, you can either stir it back in or pour it out. Stir the starter first. Then add the weight of the jar + 70 grams, anything over that, remove and discard. Add the two types of 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 in a warm spot for 24 hours.

Step 13

There will be bubbles at this point, you may again see some liquid on top of the dough, this is normal, you can either stir it back in or pour it out.Again place the jar on the scale, you must leave only 50 grams of starter (the remainder is discarded). So add the weight of the jar + 50 grams, anything over that remove and discard. Stir the starter before discarding.Then add the two types of 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 in a warm spot for 24 hours.

Step 14

Day 7 will be the same as day 6, after today your starter should be ready to make Bread.

Step 15

In a medium to large glass jar with a lid add 1 cup of whole wheat or rye flour and 1/2 cup of water. Mix well then place the lid on top without closing it. Leave the container on the counter for 24 hours.

Step 16

First stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 24 hours.

Step 17

Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 12 hours then repeat exactly.

Step 18

Today there should be lots of bubbles and a fresh fruity aroma. You are going to feed this starter again exactly as day 3, 2x a day. Every 12 hours or so.Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 12 hours then repeat exactly.

Step 19

Today there should be lots of bubbles and a fresh fruity aroma. You are going to feed this starter again exactly as day 3, 2x a day. Every 12 hours or so.Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. Mix well then place the lid on top without closing it. Leave the container on the counter in a warm area for 12 hours then repeat exactly.

Step 20

By today your starter should have doubled in volume and have lots of bubbles and a sour fruity aroma. If you don't, then continue day 6 and 7 as you did in Day 5.