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Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This homemade sourdough starter recipe is the jumping-off point to making your own whole-grain sourdough bread (see associated recipe) at home. You need just two ingredients to make this starter--flour and water--but it takes at least 5 days for the starter to develop. Then, once it's ready, it's easy to maintain. Just store it in the refrigerator and feed it according to the directions below. Each time you feed the starter you discard half of it--but don't throw it away! It's perfect for using in pancakes or waffles.

Elisabeth Almekinder
Source: EatingWell.com, June 2018

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Recipe Summary

active:
1 hr
total:
5 days
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Day 1: Combine 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water in a 2-quart plastic or glass container. Do not use a metal container. Stir until the flour and water are well mixed. No dry flour should remain. Cover the container with plastic wrap or a loose-fitting lid. If you are using a glass jar, do not tighten the lid. Expanding gasses can break the glass. Let the mixture sit for 24 hours in a warm place, 75-90 degrees F. If the temperature is lower, the starter may take a few days longer to fully develop.

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  • Day 2: Discard half the starter, leaving 4 ounces in the container. Add 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Stir well and cover loosely. Let the starter sit for 24 hours. Near the end of day 2, the mixture should have expanded a little and some small bubbles should have appeared.

  • Day 3: Repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water.

  • Day 4: The starter should have expanded and should have a distinct, sour odor. More bubbles should be visible on top. Begin a 12-hour feeding schedule: In the morning, repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Repeat the feeding process again 12 hours later.

  • Day 5: The starter should have a ripe, sour odor. Small bubbles should be abundant throughout the mixture. Discard half the starter, leaving 4 ounces in the container. This time, feed with 1/3 cup plus 1 tablespoon whole-wheat flour and 1/3 cup plus 1 tablespoon all-purpose flour and 1/2 cup water. Continue the 12-hour feeding schedule, discarding half the starter and using 1/3 cup plus 1 tablespoon whole-wheat flour and 1/3 cup plus 1 tablespoon all-purpose flour and 1/2 cup water for each feed until you are ready to bake. Or, store the starter in the refrigerator and feed once per week.

Associated Recipes

Nutrition Facts

0 calories; protein 0g; carbohydrates 0g; dietary fiber 0g; soluble fiber 0g; insoluble fiber 0g; sugars 0g; monosaccharides 0g; disaccharides 0g; other carbs 0g; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; trans fatty acid 0g; cholesterol 0mg; water 24.7g; ash 0g; vitamin a iu 0IU; vitamin a re 0RE; vitamin a carotenoid 0RE; vitamin a retinol 0RE; vitamin a carotene 0mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0mg; niacin equivalents 0mg; vitamin b6 0mg; vitamin b12 0mcg; vitamin c 0mg; vitamin d iu 0IU; vitamin d mcg 0mcg; vitamin e alpha equivalents 0mg; vitamin e iu 0IU; vitamin e mg 0mg; folate 0mcg; vitamin k 0mcg; pantothenic acid 0mg; boron 1mg; calcium 0.7mg; copper 0mg; fluoride 20mg; iron 0mg; magnesium 0.2mg; manganese 0mg; phosphorus 0mg; potassium 0.2mg; selenium 0mcg; sodium 0.7mg; zinc 0mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0g; 160 palmitic 0g; 180 stearic 0g; 161 palmitol 0g; 181 oleic 0g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0g; 183 linolenic 0g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0g; omega 6 fatty acid 0g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; energy 0kcal; aspartic acid 0g; glutamic acid 0g; thiamin 0mg; riboflavin 0mg.
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Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
05/06/2020
I'm not sure if I'm ready to rate this. This is my first time trying to make a sourdough starter. I feel like I did something wrong. After 24 hours is the starter suppose to be loose? My starter is firm and I can mold it like playdough. How is the starter suppose to look before I start day 2? Read More
Rating: 5 stars
08/09/2018
My starter turned out great but I'm confused by the bread recipe. It calls for 1/2 cup or 8 ounces of starter. Those measurements don't seem to coincide - 8 oz of starter is a lot more than 1/2 cup. Which do I use? Read More
Rating: 1 stars
04/20/2020
Am I missing something? On the 1st day when I combine 3/4 Cup 2 TBL Flour with only 1/2 Cup water I get a very dry hard ball of the mixture. Read More
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