Sourdough Starter

It will take 5 days before your sourdough starter is ready to cook with.

Day 1

1 Cup wholewheat flour

1/2 Cup cool water

Combine the flour and water in a nonreactive container. Glass, stainless steel or food grade plastic all work well for this. Cover the container and let sit for 24 hours at room temperature(65F to 75F).

Day 2

1 Cup wholewheat flour

1/2 Cup cool water

After the first 24 hours you may start to see some activity, though don’t be discouraged if you don’t yet. Either way discard half of your starter and stir in the flour and water to the remaining half. Recover and let sit again for 24 hours at room temperature.

Day 3, 4, & 5

1 Cup wholewheat flour

1/2 Cup cool water

By day 3 you will most likely see activity. This will be bubbling, a fresh fruty smell, and evidence of expansion. On day 3, 4, & 5 for the feedings you will need discard all but 1 cup of the starter and stir in the flour and water. Recover and let sit at room temperature for another 24 hours.

After 5 days of feeding your starter should be ready to use in a sourdough recipe. For most sourdough recipes you will have around 1 cup of starter left over. This can be feed as above and used to cook with again the following day.

Refrigerate a starter:

If you don’t plan on using the starter every day you can store the starter in the refrigerator. Refrigerated starter should be feed weekly. To feed the refrigerated starter remove from the refrigerator and discard all but 1/4 cup. Add 1 cup wholewheat flour and 1/2 cup cool water. Stir well and let sit out for 3 hours before returning the starter to the refrigerator.

Bake with a refrigerated starter:

Two or three days before you plan to bake with a refrigerated starter remove it from the refrigerator and feed it as normal. Be sure that you leave it at room temperature for these two or three days.