Homemade Sourdough Starter

Step 1

1/2 cup spring water (4 ounces)

Step 2

2/3 cup flour (3 ounces)

Step 3

Pinch of dry yeast (less than 1/16 of a teaspoon).

Step 4

Using a rubber spatula, scrape down the sides and place the lid on the jar.

Step 5

Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)

Step 6

Day 2 of starterOpen your container and observe the starter. It should show some signs of growth and have a sweet yet musty smell. You are welcome to take a little taste to see if it is starting to take on a tangy taste that sourdough is known for.

Step 7

1/2 cup spring water (4 ounces)

Step 8

2/3 cup flour (3 ounces)

Step 9

Stir vigorously to incorporate fresh oxygen, the water and flour.

Step 10

Using a rubber spatula, scrape down the sides and place the lid on the jar.

Step 11

Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)

Step 12

Day 3 of starterThere should be BIG changes in the jar when you look at it. You will be able to see bubbles on the surface and if you are using a clear container, you should be able to observe different sizes of bubbles in the starter.  The starter is now alive and thriving. If you would like to see more, insert a spoon into the mass, pull up and you should see short glutenous strands sticking to the spoon.

Step 13

Add 1/2 cup spring water (4 ounces)

Step 14

2/3 cup flour (3 ounces)

Step 15

Stir vigorously to incorporate fresh oxygen, the water and flour.

Step 16

Using a rubber spatula, scrape down the sides and place the lid on the jar.

Step 17

Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)

Step 18

Day 4 of starterOn day 4 of the starter fermentation, the sourdough starter is just about ready to be used to make a sourdough loaf of bread. Day 4 will also have the starter double in size from day This is why you need at least a quart-sized container. The starter will have a well-established honeycomb structure of large and small bubbles. If you taste the starter, it will have a tangy, sour flavor but it should not be bitter.

Step 19

1/2 cup spring water (4 ounces)

Step 20

2/3 cup flour (3 ounces)

Step 21

Stir vigorously to incorporate fresh oxygen, the water and flour.

Step 22

Using a rubber spatula, scrape down the sides and place the lid on the jar.

Step 23

Allow the starter to mature 8 more hours.

Step 24

If not using right away, store in the refrigerator for up to 3 days, until you are ready to make bread.