Sourdough Starter Recipe
A homemade sourdough starter unlocks the magic of naturally fermented bread, offering superior flavor, texture, and gut-friendly benefits without commercial yeast.
Equipment
- A glass jar or ceramic container
- A digital kitchen scale
- A wooden spoon or silicone spatula
- A breathable cover
- Measuring cups
Ingredients
- 120 g whole wheat or all-purpose flour
- 120 g filtered water
- (You will need to repeat this feeding process daily for 5-7 days.)
Instructions
- Day 1: Mix 120g of flour and 120g of filtered water in a clean glass jar. Stir well until combined. Cover loosely and leave at room temperature.
- Day 2-5: Each day, discard half of the starter and feed with another 120g of flour and 120g of water. Stir, cover, and let it ferment.
- Day 6-7: Bubbles and a tangy aroma should develop. If it doubles in size within 4-6 hours of feeding, it’s ready to use. If not, continue feeding for another couple of days.
- Using the Starter: Once active, store in the fridge and feed once a week to maintain it.
Notes
- Use Filtered Water – Tap water may contain chlorine, which can inhibit fermentation.
- Maintain Consistent Feeding – Regular feeding ensures an active and healthy starter.
- Watch for Bubbles and Rise – These are signs of strong yeast activity.
- Adjust Hydration if Needed – If the starter is too thick, add a little extra water. If too runny, add a bit more flour.
- Patience is Key – Some starters take a full week or longer to become active, depending on the environment.
Nutrition
Nutrition Facts
Sourdough Starter Recipe
Serving Size
100 g
Amount per Serving
Calories
150
% Daily Value*
Fat
0.5
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
2
mg
0
%
Potassium
100
mg
3
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
0.5
g
1
%
Protein
5
g
10
%
Calcium
10
mg
1
%
Iron
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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