Sourdough Starter

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You can't make homemade sourdough bread without a sourdough starter! Instead of buying it, here's how to make your sourdough starter at home.

Cuisine: American

Keyword: sourdough starter

Calories: 2479kcal

Author: Kasey Schwartz

Equipment

8-ounce glass jars
Kitchen Scale

Ingredients

300 grams unbleached bread flour (1¼ cups)
400 grams whole grain rye flour (2½ cups)
800 grams water (3½ cups)

Instructions

Day 1: In a clean 8oz glass jar, add 100g (8 tbsp) rye flour and 125g (½ cup) warm water. Stir with a small spatula to combine. Let rest in a warm space for 24 hours.
Day 2: In a clean 8oz glass jar, add 75g (¼ cup) of the mixture from Day 1 (throw away the remaining mix and clean & sterilize the jar,) 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space for 24 hours.
Day 3: In a clean 8oz glass jar, add 75g (¼ cup) of the mixture from Day 2 (throw away the remaining mix and clean & sterilize the jar,) 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space for 24 hours.
Day 4: (Morning) In a clean 8oz glass jar, add 75g (¼ cup) of the mixture from Day 3 (throw away the remaining mix and clean & sterilize the jar,) 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space for 12 hours.
(Evening) Remove all but 75g (¼ cup) of starter from the jar (discard the rest) and add 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space overnight. Moving forward, you’ll continue to use the same jar instead of moving to a fresh one.
Day 5: (Morning) Remove all but 75g (¼ cup) of starter from the jar (discard the rest) and add 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space for 12 hours.
(Evening) Remove all but 75g (¼ cup) of starter from the jar (discard the rest) and add 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space overnight.
Day 6: (Morning) Remove all but 75g (¼ cup) of starter from the jar (discard the rest) and add 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space for 12 hours.
(Evening) Remove all but 75g (¼ cup) of starter from the jar (discard the rest) and add 50g (⅖ cup) of rye flour, 50g (⅖ cup) of bread flour, and 115g (½ cup) of warm water. Mix everything together with a small spatula and let it rest in a warm space overnight.
Day 7+: (Morning) Remove all but 20g (3 tbsp) of starter from the jar (discard the rest) and add 30g (4 tbsp) rye flour, 70g (½ cup) bread flour, and 100g (8 tbsp) warm water. Mix thoroughly with a small spatula, cover loosely, let rest in a warm place for 12 hours. In the evening, repeat the same process. At this point your starter should be rising and falling in a predictable pattern. Continue to feed with the previous ratio twice per day.

Notes

*If using tap water, let it sit uncovered in a large container overnight. This step will allow any chlorine to dissipate overnight. Alternatively, you can also use bottled or filtered water.

Nutrition