sourdough starter
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Sourdough Starter

This homemade sourdough starter is one of the best you'll ever try. It becomes active without the use of commercial yeast and develops a sharp, tangy flavor that is the hallmark of good sourdough bread.
Prep Time 1 day
Total Time 1 day

Ingredients

Day One

  • 1 cup rye flour
  • 1/2 cup springwater

Days Two through Seven

  • 1 cup bread flour
  • 1/2 cup spring water

Instructions

Day One

  • Put the rye flour into a clean, sterile quart jar.
  • Add the water and mix until all of the flour is incorporated.
  • Place a cheesecloth square over the top and screw on the ring to hold it in place.
  • Place in a warm spot.

Days Two through Four

  • Remove 1/2 cup of the starter and throw he rest of it out.
  • Pour it back into the jar.
  • Add 1 cup of bread flour and 1/2 cup spring water and mix thoroughly.
  • Replace the cheesecloth and ring and put in a warm place.
  • By day three you should start to see some bubbles and activity.

Days Four through Seven

  • Remove 1/2 cup of the starter and throw the rest of it out.
  • Pour it back into the jar.
  • Add 1 cup bread flour and 1/2 cup spring water. Do this TWICE a day, as close to 12 hours apart as possible.
  • By day 7 your starter should have a pleasant, sour tang and double in size within 12 hours.

Maintain Your Starter

  • Always keep 1/2 cup starter and make your bread with the rest. You can either keep it in the refrigerator or feed it (1 cup flour and 1/2 cup spring water) at lease once a day. It tends to keep better if you keep it out and feed it. You don't have to throw all of that starter away - if you happen to know other bread bakers feel free to share.

Notes

Prep time is 7 days.