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How to make Sourdough Starter for Bread
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5 from 3 votes

How to make Sourdough Starter for Bread

How to make Sourdough Starter for Bread, a simple recipe for using yeast and bacteria from the environment to make naturally leavened bread.
Prep Time5 minutes
Total Time5 minutes
Course: bread
Cuisine: fermenting
Keyword: How to make Sourdough Starter for Bread

Equipment

Materials

Instructions

  • Day 1 Make the starter. In a large non-reactive bowl, combine together equal parts of the flour and water (one cup each was used to make my starter). Use a wooden spoon to stir the ingredients until well incorporated, scraping down the sides of the bowl as needed).
    Cover the bowl lightly with a clean cloth or kitchen towel and place the the mixture in a warm location m
  • Day 2- feed your starter. Exactly 24 hours after making your starter, remove half of the mixture from bowl (this is known as "discard" and can be discarded or used to make something else).
    Then use a wooden kitchen spoon to stir in one cup of flour and one cup of water. Cover the bowl and place it in the location used on day one.
  • Days 3, 5, and 5.: Repeat the process that you used on day 2 for each of the days.
  • Days 6 and 7. Repeat the process but, do so every 12 hours instead of 24 hours.
  • Your starter should be ready to use after about day seven ( your starter doubles in size consistently within five hours or so after each feeding). If it is not ready, try use a whole wheat flour for the next feeding(s) or finding a warmer location to store the fermenting starter

Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
See DiyandFun.com for details on this recipe.