Sure! Here’s a simple, classic sourdough starter recipe to get you going:
Basic Sourdough Starter Recipe
Ingredients:
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100 grams (about ¾ cup) whole wheat flour or all-purpose flour
- 100 grams (about ½ cup) water (room temperature, preferably filtered or non-chlorinated)
Day 1:
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In a clean jar or bowl, mix 100 grams flour and 100 grams water until fully combined.
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Cover loosely with a cloth or lid (do NOT seal airtight).
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Let sit at room temperature (around 70°F / 21°C) for 24 hours.
Day 2:
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You may see a few bubbles, or no change yet—either is fine.
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Discard half of the starter (about 100 grams).
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Feed the remaining starter with 100 grams flour + 100 grams water. Mix well and cover again.
Days 3–7:
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Repeat the discard and feed cycle every 24 hours.
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By day 3 or 4, you should start seeing bubbles and the starter should smell tangy or yeasty.
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The starter will double in size between feedings when it’s active and ready.
How to know it’s ready:
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Bubbly, doubling in size within 4–6 hours of feeding.
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Pleasantly sour smell.
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Passes the “float test”: drop a small spoonful in water; if it floats, it’s ready to bake with.
Tips:
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Use non-chlorinated water for best results.
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Maintain starter at room temp for daily feedings, or refrigerate and feed weekly if not baking often.
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Once mature, you can switch to feeding with all-purpose or bread flour if you started with whole wheat.