With an easy-to-follow sourdough starter recipe, you can be making fresh sourdough bread from your own starter in just five days!
- Day 1: Combine 100g rye flour and 100g water in a clean container, cover, let sit out 24 hours at room temperature
- Day 2: In a clean container combine 100g rye flour, 100g water, and 100g yesterday’s starter. Throw out the remaining starter. Cover and let sit out at room temperature 24 hours. You should start seeing bubbles and some activity.
- Day 3: Repeat Day 2. Your starter should just about double or more!
- Day 4: Combine 100g all-purpose flour, 100g water, and 100g yesterday’s starter. Throw out the remaining starter. Cover and let sit out at room temperature 24 hours. The starter will definitely double and have larger air pockets.
- Day 5: Repeat Day 4. Mine had tripled by this point. You can totally use her to leaven bread!
- Day 6 & 7: Repeat Day 4.
- Feeding your starter for the long term: You want a controlled growth of your starter when you are going to use it for bread. This is all in the feeding. Once you have an active starter you can switch to the following ratio for a stiff levain:
10g previous day’s starter
100g AP flour
- Or this one for a Liquid Levain:
10 g Previous day’s starter
100g AP Flour
Watch the video for a day by day guide.
Keywords: feeding sourdough starter, easy sourdough starter, how to make sourdough starter from scratch