Foolproof Sourdough Starter
Unlock the secret to homemade artisan bread with this Foolproof Sourdough Starter recipe that takes all the guesswork out of creating a lively, bubbly starter from scratch. Using just two simple ingredients—unbleached all-purpose flour and filtered or distilled water—this step-by-step guide nurtures your sourdough starter over five days, helping it develop the perfect tangy aroma and active fermentation needed for baking. Ideal for beginners, this process breaks down daily feedings, discard tips, and visual cues so you can confidently cultivate a starter ready to breathe life into your favorite sourdough recipes. Keep it fresh with weekly maintenance, and you'll have a reliable starter to fuel your sourdough adventures for years to come! Perfect for those searching for "easy sourdough starter recipe," "beginner sourdough starter," or "how to make sourdough starter at home."
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 120 grams Unbleached all-purpose flour
- 120 grams Filtered or distilled water
Directions
Step 1
Day 1: In a clean glass jar or bowl, mix 120 grams of unbleached all-purpose flour with 120 grams of filtered or distilled water. Stir until fully combined into a thick batter. Cover loosely with a lid or plastic wrap (to allow airflow) and let it sit at room temperature (70-75°F) for 24 hours.
Step 2
Day 2: Check for bubbles or signs of activity, though it’s okay if you don’t see much yet. Discard half of the mixture (about 120 grams) and feed the remaining starter with 120 grams of flour and 120 grams of water. Mix well, cover loosely, and let sit at room temperature for another 24 hours.
Step 3
Day 3: By now, you should start seeing small bubbles and slight fermentation. Repeat the same feeding process: discard half of the starter and feed with 120 grams of flour and 120 grams of water. Stir, cover loosely, and let sit for another 24 hours.
Step 4
Day 4: Your starter should be more active now, with a stronger sour smell and visible bubbling. Again, discard half the starter and feed with 120 grams of flour and 120 grams of water. Mix well, cover loosely, and let sit for 24 hours.
Step 5
Day 5: The starter should now double in size within 4-6 hours of feeding, have plenty of bubbles, and a pleasantly tangy aroma. If needed, continue the same feeding process for one or two more days until the starter is active and bubbly.
Step 6
Once active, your starter is ready to use for baking! Store it in the refrigerator if you’re not planning to use it daily, and remember to feed it once a week with equal parts flour and water to maintain.
Nutrition Facts
| Serving size | 240 grams (240.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 437 |
| Total Fat 1.20g | 2% |
| Saturated Fat 0.20g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 91.60g | 33% |
| Dietary Fiber 3.20g | 11% |
| Total Sugars 0.30g | |
| Protein 12.40g | 25% |
| Vitamin D 0IU | 0% |
| Calcium 18mg | 1% |
| Iron 1mg | 8% |
| Potassium 128mg | 3% |
Source of Calories