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SideChef
Recipes
Dairy-Free
Sourdough Starter

3 INGREDIENTS • 17 STEPS • 35MINS

Sourdough Starter

Recipe
5.0
1 rating
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!
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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 ...
http://www.ful-filled.com
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!
35MINS
Total Time
$0.92
Cost Per Serving
Ingredients
Servings
6
us / metric
Stone Ground Rye Flour
3 1/2 cups
Stone Ground Rye Flour, divided
or Whole Wheat, Whole Spelt
Unbleached All-Purpose Flour
2 cups
Unbleached All Purpose Flour, divided
or Bread Flour
Filtered Water
3 1/4 cups
Filtered Water, divided
lukewarm, 85 degrees F or 29 degrees C
Nutrition Per Serving
VIEW ALL
Calories
382
Fat
1.7 g
Protein
16.1 g
Carbs
82.0 g
Add to plan
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Sourdough Starter
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author_avatar
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 ...
http://www.ful-filled.com

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 InstructionsHide images
step 1
DAY 1: Before you start, record your jar’s weight without the lid.
step 1 DAY 1: Before you start, record your jar’s weight without the lid.
step 2
Add Stone Ground Rye Flour (3/4 cup) and Filtered Water (2/3 cup) 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 (1/2 cup), Unbleached All Purpose Flour (10 tsp), and Filtered Water (1/2 cup) 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 (1/2 cup), Unbleached All Purpose Flour (10 tsp), and Filtered Water (1/2 cup) 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 (1/3 cup), Unbleached All-Purpose Flour (1/3 cup), and Filtered Water (1/3 cup) 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 (1/3 cup), Unbleached All-Purpose Flour (1/3 cup), and Filtered Water (1/3 cup) 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 12 DAY 6: Reserve 50g of your mature starter.
step 13
Add Stone Ground Rye Flour (1/3 cup), Unbleached All-Purpose Flour (1/3 cup), and Filtered Water (1/3 cup) 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 (1/3 cup), Unbleached All-Purpose Flour (1/3 cup), and Filtered Water (1/3 cup) 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.
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.
Tags
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Dairy-Free
American
Bread
Healthy
Shellfish-Free
Vegan
Vegetarian
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