DIY Sourdough Starter
Making your own sourdough starter is easier than you think and only requires flour and water. With a little patience, you’ll have a bubbly, active starter ready for baking fresh homemade bread.
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Equipment
- quart jar
- wooden spoon
Ingredients
- 1/2 cup water
- 1/4 cup unbleached flour
Instructions
- Day 1: Combine half a cup of water and a quarter cup of unbleached all-purpose flour in your glass jar on the first day. Take note — the mixture will be thick. Mix the flour and water using a wooden spoon or rubber spatula.
- Day 2: let it sit
- Day 3: On day three, you should notice some dark liquid floating on top. This is known as the hooch. This is the mixture telling you it is ready to be fed.
- Day 3: To feed your starter, first scoop out half of the mixture. Either throw it away or use it in your favorite sourdough discard recipes. Then stir in another half a cup of flour and a quarter cup of water.
- Days 4 through 7: Every day from day four to seven, repeat that feeding process. Scoop out half the mixture and add another half cup of flour and a quarter cup of water.
- You may have to do this for up to 14 days, depending on when the starter is ready. And this depends on various conditions, including the wild yeast spores in your region and your home's temperature.
- Day 7 or 8: Your homemade starter should be ready by day seven or eight. It will be full of bubbles and double in size, and it should look fluffy.
- If your homemade sourdough starter is NOT ready, don't panic. Sometimes, it just takes a little longer. Once the starter has reached the ready stage, it's time to transfer it to a fresh jar.
Notes
About The Discard: Sourdough discard gives baked goods an exceptionally unique and tangy flavor. Discard gets added as-is without waiting for it to rise. Use it for waffles, pancakes, scones or sourdough discard muffins.