Go Back

Sourdough Starter

A step-by-step guide to creating your own sourdough starter, a living ingredient that enhances bread-making with unique flavors and aromas.
Print Recipe Pin Recipe
Total Time 16 hours 48 minutes
Servings: 1 starter
Course: Baking, Snack
Cuisine: Dutch, French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Starter
  • 175 grams Rye Flour Rich in nutrients, ideal for cultivating yeast.
  • 175 grams Room Temperature Water Clean and free from impurities.

Method
 

Day 1
  1. Select a clean jar or container between 750 ml to 1 liter. Add 25 grams of rye flour and 25 grams of water. Mix until no dry flour remains, cover loosely, and monitor growth with an elastic band.
Day 2
  1. Add 25 grams of rye flour and 25 grams of water to the jar. Mix thoroughly, cover loosely, and return the jar to its warm spot.
Day 3
  1. Repeat the process by adding another 25 grams of rye flour and 25 grams of water, mixing well and covering loosely.
Day 4
  1. Continue feeding with 25 grams of rye flour and 25 grams of water, ensuring to mix well and keep the mixture warm.
Days 5 to 7
  1. Feed your starter daily with 25 grams of rye flour and 25 grams of water until it doubles in size and has a pleasant sour smell—this indicates it is ready for baking.

Notes

If you need a break from feedings, store the jar in the fridge for up to two weeks. You can also experiment with different flours for unique flavors.