Sourdough Bread and Starters

 Sourdough Bread and Starters

Jana Whicker

DO IT YOURSELF: SOURDOUGH STARTER RECIPE

Day 1
100G whole grain flour (rye)
150G Luke warm water

Day 2 
Throw away 3/4 of starter
Add:
50G whole grain flour
50G unbleached flour
115G Luke warm water

Day 3
Throw away 3/4 of starter
Add:
50G whole grain flour
50G unbleached flour
115G Luke warm water

Day 4
Throw away 3/4 of starter
Add:
50G whole grain flour
50G unbleached flour
100G Luke warm water

Continue this process once daily until mature. A mature starter will double in size within 8-10 hours. May take 2-4 weeks for a starter to fully mature. 

I use whole grain rye flour, all-purpose unbleached flour, and distilled water. If you don’t want to feed the starter daily (once fully mature) you can store it in the fridge and feed it once a week.