Sourdough Starter Recipe

This sourdough starter recipe is designed for beginners and explained in simple steps so anyone can easily follow it at home. By using equal amounts of flour and water and feeding the starter daily, you can develop a strong, active starter suitable for bread, bagels, pancakes, focaccia, and sandwich loaves.

Ingredients

• 700 grams bread flour (or all-purpose flour, whole wheat flour, or rye flour)
• 700 grams filtered water, divided

Tip: Using filtered or boiled-and-cooled water is recommended, as chlorine in tap water can slow down fermentation.

Directions

Day 1

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

Day 2

1. Add another 70 grams flour and 70 grams water to the jar.
2. Stir until fully combined, cover loosely again, and leave at room temperature for 24 hours.

Day 3

1. Remove half of the starter (about 140 grams) and discard it.
2. Add 70 grams flour and 70 grams water to the remaining starter. Mix thoroughly, cover loosely, and leave at room temperature for 24 hours.

Day 4 to Day 10

1. Repeat the process from Day 3 daily: discard half of the starter, add 70 grams flour and 70 grams water, stir well, and cover loosely.
2. Continue feeding daily until the starter smells pleasantly sour and doubles in size within 2–3 hours after feeding.

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

Preparation Details

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