Simple Sourdough Starter Recipe

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Your gateway to artisan bread at home – no fancy equipment needed!

Why This Starter Works

This basic formula creates a vigorous, bubbly starter because:
✔️ Equal parts flour and water create the perfect environment
✔️ Small sugar boost helps kickstart fermentation
✔️ Daily feedings build complex flavors
✔️ No discard waste in the beginning phase

Ingredients & Equipment

Day 1

  • 1 cup (120g) all-purpose flour
  • ½ cup (120ml) lukewarm water
  • 1 tbsp (15g) sugar or honey

You’ll Need

  • Clean glass jar (quart-sized)
  • Rubber band or marker
  • Cheesecloth or loose lid
  • Wooden spoon (metal can inhibit growth)

Step-by-Step Guide

Day 1: The Beginning

  1. Mix flour, water, and sweetener in jar until smooth
  2. Cover loosely (allows air flow but keeps out bugs)
  3. Mark starting level with rubber band
  4. Let rest at room temperature (70-75°F ideal)

Days 2-3: Wake Up Call

  • Morning: Stir starter (you might see small bubbles)
  • Evening: Discard half, then feed with:
  • ½ cup (60g) fresh flour
  • ¼ cup (60ml) water

Days 4-7: Teenage Phase

  • Twice daily feedings (every 12 hours):
  1. Discard all but ¼ cup starter
  2. Feed with:
    • ½ cup (60g) flour
    • ¼ cup (60ml) water
  • Look for: Doubling in size, bubbly surface, sweet-tangy aroma

Day 8+: Maturity Test

Your starter is ready when:

  • Doubles within 4-6 hours of feeding
  • Passes the “float test” (drop teaspoon in water – it floats)
  • Smells yeasty with a pleasant tang

Troubleshooting Tips

🌡️ Too cold? Place near (not on) warm appliance
💦 Too watery? Use slightly less water next feeding
🍞 Not bubbling? Try whole wheat flour for one feeding
🤢 Bad smell? Brown liquid (“hooch”) is normal – stir it in or pour off

Maintenance Routine

Room Temperature Care

  • Feed daily if keeping out
  • Use discard for pancakes, crackers, or discard

Refrigerator Storage

  • Feed weekly when chilled
  • Take out 24 hours before baking to reactivate

Pro Tips for Success

🔸 Consistent Timing: Feed at same times daily
🔸 Filtered Water: Chlorine can slow growth
🔸 Glass Jar: Lets you see bubbles forming
🔸 Patience: Some starters take 10-14 days to mature

“A good starter is like a pet – feed it regularly and it will reward you with amazing bread!”

Ready to bake? Your first loaf will be ready in just 2 weeks!

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