How to make sourdough starter
This is a seven day guide to make your own sourdough starter and get it active!
Servings: 1 sourdough starter
Equipment
- Mason jar
- Food scale
- Food thermometer
Ingredients
- 100 grams rye flour or wheat flour
- 150 grams lukewarm water roughly 85 degrees F
For the daily feedings
- 50 grams all-purpose flour
- 50 grams rye flour
- 100-115 grams lukewarm water
Instructions
Day 1-mix your starter
- Using a food scale measure 100 grams of rye flour (or wheat flour) in your jar.
- Add 150 grams of lukewarm water (roughly 85 degrees F)
- Vigorously stir using a silicone spatula or fork. Make sure there are no flour clumps.
- Cover with a loose-fitting lid and mark the level where the mixture sits at.
Day 2- first feed
- Remove 70 grams of starter.
- Add 50 grams of rye flour.
- Add 50 grams of all-purpose flour.
- Add 115 grams of warm water (approximately 85 degrees F). Stir vigorously.
Day 3-second feed
- Follow the same instructions as day 2.
Day 4- third feed
- Same as days 2 and 3 EXCEPT drop water to 100 grams.
Day 5-fifth feed
- Same as day 4.
- Note: Day 5 and 6 you will most likely see some bubbling action and rising and falling. This is pretty typical but does not mean your starter is necessarily strong enough to use quite yet. Continue with the below instructions.
Day 6
- Remove 50 grams of sourdough starter.
- Add 50 grams of rye flour.
- Add 50 grams of all-purpose flour.
- Add 100 grams of water. Stir.
Day 7
- Remove 25 grams of sourdough starter.
- Add 100 grams of all-purpose flour.
- Add 100 grams of room-temperature water. Stir.
Feeding schedule
- Moving forward you can feed your sourdough starter 1-2 times a week with a 1:5:5 ratio (or your preferred ratio feeding) with your choice of flour. If you bake often, feed it every other day or every few days. You can keep your sourdough starter stored in the refrigerator when not being used. It should remain on the counter during feeds.Sample feeding ratio:1. Keep 20 grams of starter. 2. Feed 100 grams of flour and 100 grams of water. It should peak within 8-12 hours and be ready for use. Keep in mind sourdough starters can be fed at your preferred ratio. Feel free to make adjustments.
Notes
Additional Tips:
- Try a different flour if you see your starter not responding well to the flour you are using. I have had a lot of success with organic white bread flour.
- If you neglect your starter for a few weeks, do not throw it out. Remove 1/4 cup or even more and continue the feed schedule.
- Sourdough starters will have different smells. A strong acetone smell means some of the starter needs to be discarded and given a fresh feed.
- At times there may be some liquid forming on top of your starter, this is normal. You can remove it if there is an excess, or mix it in if there is not much liquid. Continue with your normal feed.
- The typical smell of a sourdough starter is a slightly sweet and a touch acidic if it has not been fed.
- If you are having no luck with a starter becoming active, and you really want to bake. You can always obtain a starter from a local bakery or maybe a friend and make it your own. You only need a small amount of an active starter to start. Just continue to feed it with the 1:5:5 ratio with the flour of your choice.
