Sourdough Starter

Prep Time 10

Resting Time 6

Total Time 6 8

Making your own sourdough starter may sound like a daunting task, but it’s surprisingly easy and rewarding.

Begin by adding ½ cup of flour and ¼ cup of water to the jar. Add up to an additional ¼ cup of flour to achieve a pancake batter-like consistency.

Stir the mixture thoroughly, then cover it with a paper towel and secure it with a rubber band. Allow it to sit at room temperature for 24 hours. It's best to place it in a somewhat warm area of your home, as very cool rooms can slow down the fermentation process.
After 24 hours, check the mixture for bubbles. If bubbles are present, add ½ cup of all-purpose flour and ¼-⅓ cup of water. (again aiming for pancake batter-like consistency). If no bubbles are visible, simply stir the mixture and let it sit for another 24 hours.

Once again, check for bubbles. If bubbles have formed, remove half of the starter and discard it (You can also start a second starter with the discard, or use it in baked goods). Then add ½ cup of flour and ¼-⅓ cup of water to the remaining starter, stirring thoroughly. Let it sit for another 24 hours.

Repeat the process of removing half of the starter and feeding it with ½ cup of flour and ¼ cup of water. Stir well and let it sit for another 24 hours.

On days 4, 5, and 6, you can choose to feed the starter twice a day if desired, depending on your baking plans.
Continue this feeding routine until the starter consistently bubbles and doubles in size within 8 hours of each feeding.

Once your starter is consistently active, you can store it in the refrigerator. Feed it about once per week to maintain its vitality. When you intend to use the starter, remove it from the refrigerator 24 hours in advance to feed it and allow it to come to room temperature.