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RECIPE
3 INGREDIENTS17 STEPS35MIN

Sourdough Starter

5.0
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Building a sourdough starter is one of the most satisfying culinary adventures that you can embark on. Harvesting the power of wild yeast to create rustic, light, and delicious sourdough baked goods is a deeply rewarding experience. Building a sourdough starter from scratch does not have to be an intimidating process. Rather, in this basic sourdough starter guide, I will show you that all you need is 5 minutes a day for 7 days and you can create a robust, lively sourdough starter!
35MIN
Total Time

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ingredients

US / METRIC
Servings:
6
Serves 6
3 1/2 cups
Stone Ground Rye Flour , divided
or Whole Wheat, Whole Spelt
2 cups
or Bread Flour
3 1/4 cups
Filtered Water , divided
lukewarm, 85 degrees F or 29 degrees C

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Nutrition Per Serving

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CALORIES
382
FAT
1.7 g
PROTEIN
16.1 g
CARBS
82.0 g

Author's Notes

Once your sourdough starter is nice and active, there is no need to continue daily feedings. Instead, you will store your starter in the refrigerator once it has reached peak activity. Keeping your sourdough starter in the refrigerator retards the fermentation process. When your sourdough starter is newer, I recommend pulling it from the refrigerator once a week to refresh it, typically you would do this the night before you are ready to make your sourdough baked goods.

Cooking Instructions

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Step 1
DAY 1: Before you start, record your jar’s weight without the lid.
Step 2
Add Stone Ground Rye Flour (100 gram) and Filtered Water (150 milliliter) to your jar.
Step 3
Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 4
DAY 2: Reserve 70g of your starter (jar weight + 70g = what your jar should weigh when the correct amount of starter has been removed).
Step 5
Add Stone Ground Rye Flour (75 gram), Unbleached All-Purpose Flour (25 gram), and Filtered Water (115 milliliter) to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 6
DAY 3: Reserve 70g of your starter.
Step 7
Add Stone Ground Rye Flour (75 gram), Unbleached All-Purpose Flour (25 gram), and Filtered Water (115 milliliter) to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 8
DAY 4: Reserve 70g of your mature starter.
Step 9
Add Stone Ground Rye Flour (50 gram), Unbleached All-Purpose Flour (50 gram), and Filtered Water (100 milliliter) to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 10
DAY 5: Reserve 70g of your mature starter.
Step 11
Add Stone Ground Rye Flour (50 gram), Unbleached All-Purpose Flour (50 gram), and Filtered Water (100 milliliter) to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 12
DAY 6: Reserve 50g of your mature starter.
Step 13
Add Stone Ground Rye Flour (50 gram), Unbleached All-Purpose Flour (50 gram), and Filtered Water (100 milliliter) to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 14
DAY 7: This your final feeding before your starter is ready to be used. This can also serve as a larger sourdough starter maintenance feeding. Reserve 25g of your mature starter.
Step 15
Add Stone Ground Rye Flour (50 gram), Unbleached All-Purpose Flour (50 gram), and Filtered Water (100 milliliter) to your jar. Mix until thoroughly combined. Cover jar with lid and leave in a warm place for 24 hours.
Step 16
DAY 8: Your starter should have tripled in size in 8-10 hours overnight. It is now ready to use!
Step 17
In between bakes, you will store your starter in the refrigerator. Pulling it out the night before you plan on preparing a recipe to refresh your starter before using it again.

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Nutrition Per Serving
Calories
382
% Daily Value*
Fat
1.7 g
2%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
82.0 g
30%
Fiber
17.9 g
64%
Sugars
3.1 g
--
Protein
16.1 g
32%
Sodium
4.1 mg
0%
Vitamin D
--
--
Calcium
49.3 mg
4%
Iron
5.1 mg
28%
Potassium
591.9 mg
13%
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