Foolproof Sourdough Starter Recipe
Prep Time:
336 hours
Cook Time:
Servings:
1 Batch
Ingredients
  • 4¼ cups + ¾ teaspoon (609 grams) all-purpose, bread, whole wheat, rye, or spelt flour, divided
  • Water (spring or filtered is recommended)
Directions
  1. Combine ½ cup (63 grams) of flour with ½ cup (118 grams) of water or juice in a clean jar and mix these ingredients until all of the flour is moistened.
  2. Scrape down the sides of the jar with a spatula and place a rubber band around it to indicate the starting volume of the sourdough starter.
  3. Cover the jar and let it sit at room temperature for 48 hours, stirring twice a day in the morning and evening.
  4. After 48 hours have passed, use a clean jar to mix 5¼ tablespoons (42 grams) of flour and 3 tablespoons (42 grams) of water with 3 tablespoons (approximately 42 grams) of the starter mixture, then discard the remaining original starter mixture.
  5. Let the starter sit for 24 to 48 hours, stirring it twice a day to aerate it.
  6. After the sourdough starter starts to look bubbly or 48 hours have passed, repeat the process of mixing 3 tablespoons starter, 5½ tablespoons flour, and 3 tablespoons water and discarding the previous day's starter.
  7. Stir the starter twice daily and let it sit until it has doubled in volume or 24 hours have passed, whichever comes first.
  8. Repeat the process of mixing 3 tablespoons starter, 5½ tablespoons flour, and 3 tablespoons water and discarding the previous day's starter on a daily basis until the starter is consistently doubling in volume within 12 hours of feeding. This should take between 7 and 14 days from when you began the starter, but may take longer depending on environmental factors and the type of flour used.
  9. Use the finished starter to bake sourdough bread.