There are numerous “recipes” out there for sourdough starters. The basic ingredients and measurements are the same, but there is a huge variety of advice out there. We’re basically saying, don’t let this be your ONLY source. However, we want you to get started today with your sourdough starter so that you’re ready to go for Knead November. Here is a basic sourdough starter recipe as well as some resources to help you on your sourdough journey!
Essentially, you are making a fermented culture that acts as a yeast replacement. It’s basically the original way bread was made and a more self-sufficient alternative to store-bought yeast. If yeast ever runs out on the grocery shelves, you’ll have your trusty sourdough starter to see you through. Especially since sourdough starters can last forever when properly attended to — even being passed down from generation to generation.
These super basic ingredients are all you need for your very own starter!
- ½ cup flour. You can use whole wheat or unbleached all-purpose.
- ¼-⅓ cup water. Warm the water to 75°F. It’s also worth noting that some recipes use different amounts of water and flour, though that does not mean any one recipe is better.
You don’t need much, just a jar, some paper towels, a wooden spoon, and a rubber band.
- 1 glass jar, or bowl (about 32 ounces)
- Wooden spoon
- 1 paper towel
- 1 rubber band
Let’s Make a Sourdough Starter!
Following the instructions from I Am Homesteader, you will simply stir together ½ cup flour and ¼ cup of filtered, warm water in the jar and cover with a paper towel for 24 hours. Use the rubber band to secure the paper towel cover.
You are looking for bubbles. So after 24 hours, the starter should be bubbling. If it is, “feed” it by adding another ½ cup of flour and ¼ cup of filtered, warm water. Stir well and cover again for 24 hours.
This time, check for the bubbles, and if it’s still bubbling, remove half the starter and feed with the ½ cup flour and ¼ water.
For the fourth, fifth, and sixth feedings, remove half the starter (saving it to use) and feed 1-2 times a day with the ½ cup flour and ¼ cup water.
Don’t worry about what you remove, there are some things you can use that for – like starting another sourdough starter!
Continue feeding it until there are consistent bubbles and the starter doubles its size after every feeding. At that point you can start feeding it only once a week and keep it in the refrigerator.
Again, we highly recommend consulting a variety of sources for all of their advice, but in the meantime stir together that first mixture and get your starter ready!