Sourdough Starter Recipe

This sourdough starter recipe is written for beginners and explained in a simple way so that anyone can easily follow it at home. By using equal amounts of flour and water and feeding the starter daily, you can create a strong, active starter suitable for bread, bagels, pancakes, focaccia, and sandwich loaves. Explore similar recipes like Sourdough Starter Recipe for any occasion.

Ingredients

700 grams bread flour (you can also use all-purpose flour, whole wheat flour, or rye flour)
700 grams filtered water, divided

Using filtered or boiled-and-cooled water is recommended because chlorine in tap water can slow down fermentation.

Directions

Day 1: In a clean glass jar or container, mix 70 grams flour with 70 grams water until smooth and lump-free. Scrape down the sides, cover the container loosely so air can escape, and leave it at room temperature (around 70°F / 21°C) for 24 hours.

Day 2: Add another 70 grams flour and 70 grams water to the jar. Stir well until fully combined. Cover loosely again and leave at room temperature for another 24 hours.

Day 3: Remove half of the starter, about 140 grams, and discard it. To the remaining starter, add 70 grams flour and 70 grams water. Mix thoroughly, cover loosely, and leave at room temperature for 24 hours.

Day 4 to Day 10: Repeat the same process as Day 3 every day. Each day, discard half of the starter, then add 70 grams flour and 70 grams water, stir well, and keep it covered loosely at room temperature. Continue this daily feeding until the starter smells pleasantly sour and doubles in size within 2 to 3 hours after feeding.

Once the starter becomes bubbly, active, and reliably doubles in size, it is ready to use for baking.

Preparation Details

Prep Time: 15 minutes
Fermentation Time: 7 to 10 days
Total Time: About 10 days