Sourdough Starter Recipe
A robust sourdough starter is cultivated by combining flour and water, relying on natural airborne microorganisms for fermentation and growth.
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Instructions
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On Day 1, combine the specified flour and water in a 2-quart container, stir until smooth. Loosely cover and place in a warm spot (70-75F) for 24 hours.
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On Day 2, discard half of the starter. Feed the remainder with 4 ounces each of flour and water, mix, cover, and return to the warm spot for 24 hours.
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On Day 3 and 4, repeat the Day 2 feeding process.
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On Day 5, discard half, use a portion, then feed the remaining starter with 4 ounces each of flour and water. Mix, cover, and keep at room temperature, continuing daily feeding.
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For refrigerated storage, feed the starter with 8 ounces of flour and 4 ounces of water to achieve a thicker consistency. Store loosely covered in the refrigerator and feed weekly.