How to Make a Sourdough Starter without Yeast!
This is the best sourdough starter recipe for beginners! If you are new to making sourdough bread and want to learn how to make a sourdough starter from scratch you came to the right place. You can make your very own sourdough starter in as little as 7 days and if you have time up to 14 days with only once a day feedings. After your sourdough starter is ready, store it in the fridge for weekly feedings, and use as needed in all your sourdough recipes!
Equipment
- large mason jar
- cheesecloth
Ingredients
To begin:
- 1 cup whole wheat flour
- ½ cup room temperature water
To feed (~14 days):
- 11-13 cups UNBLEACHED all-purpose flour
- 5.5-6.5 cups room temperature water
For weekly feedings or after each time you use it:
- 1 cup UNBLEACHED all-purpose flour
- ½ cup room temperature water
Instructions
To get started:
- In a large mason jar, mix 1 cup of whole wheat flour with ½ cup room temperature water. Make sure there are no dry bits of flour left over. It should be a uniform mass. Scrape it into a rough ball (rather than having it stuck to the sides). Cover it with a cheesecloth (a paper towel works too) and secure it with a rubber band.
- Store your sourdough starter somewhere that it is out of direct light, warm, and will get proper airflow. Remember COLD=MOLD. I usually store mine next to the stove where it will get quite warm, on top of or inside my oven. Sourdough needs warmth to grow. It is ideal for it to be ~70-80 degrees.
To feed (every 12 hours or 24 hours):
- For twice a day 12 hour feedings, your sourdough will be ready in 7 days. For once a day 24 hour hour feedings, your sourdough will be ready in 14 days.
- Every morning, discard half of your sourdough starter. (Or, for twice a day feedings every morning then 12 hours later every evening)Add 1 cup of UNBLEACHED all-purpose flour (the bleach can kill those good sourdough bacteria) and ½ cup room temperature water. Stir very well to combine. Scrape down the sides. Cover with a cheesecloth or breathable cloth. Secure towel with a rubber band.
- Place your starter back in your warm spot. I love to keep mine in the oven with the oven light on. The warmth from the bulb creates a perfect warm spot in my house.If your house cools down at night, you can help insulate it and keep it warm by wrapping it with a towel.
- After week 1 (or when you see a lot of bubbles shortly after feeding your sourdough), add a rubber band to mark how high the sourdough rises overnight. Place the rubber band in line with the level of the dough after you feed it. HOW TO TELL ITS READY: The sourdough starter will rise to be double its size ~2 hours after feeding. So, the rubber band would be in the middle when you check it a few hours later.
Weekly feedings/as needed:
- Transfer your sourdough starter to a clean mason jar with a lid. Discard half of it 1 more time. Feed it with 1 cup flour and ½ cup water the same as before. Secure a lid on top this time rather than a cloth.
- Let it sit at room temperature 2 hours. You will see that the volume doubled in size and it is very bubbly. Store it in the fridge. Your sourdough can now be used as little as once a week, or as often as you need it! Use your sourdough starter in all your favorite sourdough recipes.Make sure to take your sourdough starter out of the fridge and feed it at least once a week, or give it a feeding after you take from it for your recipes!
Video
Nutrition
Serving: 1sourdough starterCalories: 162kcalCarbohydrates: 32gProtein: 6gFiber: 4g
Tried this recipe?Let us know how it was!