How to Make a Sourdough Starter
How to make a sourdough starter in little as ten days. A sourdough starter can be used in all kinds of baked goods, breads, and other recipes. When cared for properly, it can last a lifetime.
Servings: 1 Starter
Calories: 704kcal
Ingredients
- 50 grams Unbleached All-Purpose Flour Or Bread Flour
- 50 grams Filtered Water
Instructions
Day 1
- On day one take a clean bowl and place on a digital scale. Set to grams and make sure it is zeroed out.
- Add 50 grams of flour and 50 grams of filtered water.
- Mix well, cover with a towel and set aside for 24 hours to rest.
Day 2 and 3
- After 24 hours, remove half of the starter, leaving about 50 grams.
- Add 50 grams of all-purpose flour, or bread flour, and 50 grams of filter water.
- Mix, cover and set aside.
Day 4-10
- On days 4-10 repeat the same feeding process but twice a day. Once in the morning and once at night.
- By day 7, the portion of the starter that is removed can be used in discard recipes.
- By day 7-10 you should start to see some growth.
- If it is doubling in size it may be ready to be added to bread.
- Take a glass of water and drop in a scoop of the starter. If it floats, it is ready.
Notes
See my full post for all the tips, tricks and important information.
Nutrition
Calories: 704kcal | Carbohydrates: 148g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 9mg | Potassium: 470mg | Fiber: 13g | Sugar: 1g | Vitamin A: 11IU | Calcium: 52mg | Iron: 8mg