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Sourdough Starter

5 from 1 vote

Equipment

  • glass quart jars, cheesecloth, food scale

Ingredients
  

  • 1 cup whole wheat flour
  • 8 cups unbleached bread flour
  • 4 1/2 cups water

Instructions
 

  • DAY ONE- Add 1 cup whole wheat flour to a glass quart jar. Add 1/2 cup water. Stir and cover with a towel or cheesecloth and leave at room temperature for 24 hours.
  • DAY TWO-Discard half the starter. Add 1 cup unbleached bread flour, and another 1/2 cup water, Stir until all the water is incorporated and cover. Allow to rest for 24 hours.
  • DAYS THREE-TEN- Feed the starter twice a day. Measure 1/2 cup of starter and reserve. Discard the remaining starter. Add to the 1/2 cup of reserves starter, 1 cup unbleached bread flour, and 1/2 cup water. Stir and cover for 12 hours. Repeat twice daily until you see growth between feedings.
  • When the starter begins to double in size between the 12 hour feedings, it is ready to go.
  • STARTER MAINTENANCE- if you plan on baking bread regularly, then continue the twice-daily feeding schedule from days three-ten.
Keyword bakery, Bread, Sourdough, Whole Wheat