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Sourdough Starter PIN

How to Make & Feed Sourdough Starter

There's nothing quite like the smell of bread baking in the oven. First you need to make and feed a sourdough starter with this easy recipe.
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Equipment

Ingredients
  

1st Day For the Starter

  • 60 g 60 g wheat flour (best) or all-purpose flour (okay)
  • 60 g water

Days 3+

  • 60 g starter
  • 60 g all-purpose flour
  • 60 g water

Instructions
 

Day 1

  • Mix together the flour and water. Cover with a clean towel and place in a warm spot for 75-80°F for 48 hours. After 48 hours you may not see much going on.

Day 3

  • You should start seeing bubbles around day 2, but if you don’t see a lot of action, don’t worry. Pour off any of the dark liquid (hooch.) Stir the starter. Remove 60 g, and discard the rest. Mix together the starter, flour and water, and return to a clean bowl or jar. Cover with a clean towel and let it sit in a warm spot for another 24 hours.

Day 4+

  • Repeat the process from day 2. If the top “skin” is dried out, remove the skin and discard. If you have any hooch, you can discard that too. Stir the starter.
    Remove 60 grams of starter and discard the remainder. Mix together the flour, starter and water together. It is helpful to mark the top of the starter on outside of the bowl or jar with a wet erase marker or rubber band so you can see how much the starter rises throughout the day.
    Continue daily for 7 to 14 days. You will know your starter is ready to be used when it doubles in size within 4 hours and can pass a float test. (Place a teaspoon of starter in a cup of water. The starter should float if it’s ready to use.)
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