Experience the charm of natural fermentation with a sourdough starter crafted from unbleached all-purpose flour, whole grain rye flour, and filtered water. This bubbling, tangy mix evolves into a lively base, perfect for creating artisanal sourdough bread. Enjoy a culinary adventure that brings a cherished tradition to your kitchen.

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I’ve been experimenting with sourdough bread making for a while now and thought I’d share how to start a sourdough starter for baking sourdough at home. The process is pretty simple and it’s all about harnessing the natural goodness in every ingredient.

I mix 100 grams of Unbleached All-Purpose Flour with 100 grams of Whole Grain Rye Flour which helps kick start the natural yeast, add 200 grams of room temperature Filtered Water, and then let nature take its course. This sourdough starter recipe is one of the easiest beginner sourdough bread methods i’ve tried, and it reminds me a bit of the DIY techniques used in Amish recipes and even some bread machine recipes.

The nutritional value of this starter is impressive too; it has B vitamins and minerals that offer a healthy base for all my baking experiments. This starter doubles as a dough starter for friendship bread and even dry sourdough starter Elliot Homestead styles.

Why I Like this Recipe

Here are a few reasons why I really love this recipe:

1. I love that it keeps things simple – just a handful of ingredients that I can easily find in my kitchen, so I don’t have to run to the store every time I want to bake a little bread.
2. I love watching the starter come alive. It’s super exciting to see those tiny bubbles pop up and feel like i’m nurturing something real and natural.
3. I really enjoy that the process is kind of like an experiment. Even if i mess up here or there, its forgiving and makes me feel like i’m actually learning something cool about fermentation.

So here’s how i make my sourdough starter in my own words:

First, i mix 100 grams of unbleached all-purpose flour, 100 grams of whole grain rye flour, and 200 grams of room temperature filtered water in a clean jar until everything is well combined. I stir it really good until there aren’t any dry pockets left.

Next, i cover the jar loosely with a cloth or a lid so that air can get in (but it stops the dust from getting in too) and then i let it sit in a spot where the temperature is steady – around 70°F works great – for about 24 hours.

After that first day, i check the jar. If i see tiny bubbles on top, i know it’s starting its magic. But if i don’t, that’s normal sometimes so i don’t stress about it. I stir the mixture again and then i throw out about half of it so the yeast can grow in just the right way.

Then it’s time to feed the starter. I add an equal amount of fresh ingredients – if i have them, i mix in about 50 grams of each flour and 100 grams water. I stir everything well and keep doing this feeding process once a day for the next 3 to 5 days. Soon enough, i notice that the smell becomes tangy and the bubbles increase, meaning my starter is active and even doubling in size.

Finally, once it’s reliably bubbly and has that pleasant sour aroma, i know it’s ready to use in my sourdough bread recipes. Enjoying the process is half the fun – even if it ain’t perfect every day, i learn something new with every batch.

Ingredients

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Unbleached All-Purpose Flour offers lots of carbohydrates and a bit of protein that feeds your starter well.
Whole Grain Rye Flour adds extra fiber and minerals while boosting that tangy flavor to kickstart natural yeast.
Filtered Water hydrates the mix perfectly, creating an optimal home environment for yeast growth.

Ingredient Quantities

100 grams Unbleached All-Purpose Flour

100 grams Whole Grain Rye Flour (this helps kick start the natural yeast)

200 grams Filtered Water (room temperature is best)

How to Make this

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1. In a clean jar, mix 100g unbleached all-purpose flour, 100g whole grain rye flour, and 200g filtered water at room temperature until all the ingredients are well combined

2. Stir the mixture vigorously until you get a thick batter with no dry spots

3. Cover the jar loosely with a cloth or a lid so that air can get in but dust stays out

4. Let the mixture sit in a spot with a steady room temperature (around 70°F) for 24 hours

5. After a day, check for tiny bubbles on the surface; if you don’t see much, thats normal sometimes

6. Stir the mixture again, then discard about half of it to keep the yeast growing in the right balance

7. Feed the starter by mixing in an equal amount of fresh ingredients (if you have extra available, add about 50g of each flour and 100g water), stirring really well

8. Repeat the process of stirring, discarding half, and feeding every 24 hours for the next 3 to 5 days

9. Look for a tangy smell and increasing bubbles as signs that your starter is becoming active and doubling in size

10. Once your starter is bubbly and has a pleasant sour aroma (usually after a week), its ready to be used in your sourdough bread recipes Enjoy!

Equipment Needed

1. A clean jar with a wide opening to mix and store your starter
2. A digital kitchen scale to measure the flours and water accurately
3. A sturdy spoon or spatula for stirring the mixture thoroughly
4. A breathable cover, like a clean cloth or a loose lid, to let air in but keep dust out
5. A small bowl or container if needed to discard half of the starter during feeding steps

FAQ

Q: How long does it take for the starter to become active?

A: It usually takes about 5 to 7 days for the starter to show lots of bubbles and a tangy smell.

Q: Why use both unbleached all-purpose and whole grain rye flour?

A: Rye flour kicks off the fermentation process cause it has more natural yeast, while the all-purpose gives it structure.

Q: Do I really have to use filtered water?

A: Yes, using filtered water is best cause chlorine in tap water can mess with the yeast and bacteria growth.

Q: What if I see any mold or get a weird smell?

A: The starter should smell a little tangy, but if you get mold or a really off smell, it's safer to start over since it might be contaminated.

Q: How often should I feed my starter?

A: Once your starter is active, you should feed it about once a day to keep the yeast healthy until you decide to bake.

How To Start A Sourdough Starter For Baking Sourdough At Home Recipe Substitutions and Variations

Instead of unbleached all-purpose flour, u can try using bread flour or even whole wheat flour if you want a slightly denser starter.
If you dont have whole grain rye flour, using a mix of whole wheat and barley flour works pretty well for kick-starting the natural yeast.
For the water, if filtered isn’t available, just use tap water that’s been left out overnight to let the chlorine evaporate its harsh effects.

Pro Tips

1. Keep a close eye on your starter’s temp – a steady room temperature (around 70°F) is super important, cuz if it gets too cold or too hot, the yeast might not come alive like it should.

2. Don’t freak out if you don’t see loads of bubbles right away; sometimes your starter might look kinda boring at first but give it a few days – patience is key, and eventually you’ll notice a tangy smell and a bubbly mess.

3. Make sure you mix it well every time you feed it. Stirring vigorously helps spread out the natural yeast, so you get a consistent mixture and avoid any dry spots that could ruin the vibe.

4. When you’re discarding half of the starter before feeding, try to do it in a clean jar and avoid any contamination. It might feel wasteful but tossing some helps keep the yeast strong and happy in the long run.

How To Start A Sourdough Starter For Baking Sourdough At Home Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

176

kcal

Equipment: 1. A clean jar with a wide opening to mix and store your starter
2. A digital kitchen scale to measure the flours and water accurately
3. A sturdy spoon or spatula for stirring the mixture thoroughly
4. A breathable cover, like a clean cloth or a loose lid, to let air in but keep dust out
5. A small bowl or container if needed to discard half of the starter during feeding steps

Ingredients

100 grams Unbleached All-Purpose Flour
100 grams Whole Grain Rye Flour (this helps kick start the natural yeast)
200 grams Filtered Water (room temperature is best)

Directions

In a clean jar, mix 100g unbleached all-purpose flour, 100g whole grain rye flour, and 200g filtered water at room temperature until all the ingredients are well combined
Stir the mixture vigorously until you get a thick batter with no dry spots
Cover the jar loosely with a cloth or a lid so that air can get in but dust stays out
Let the mixture sit in a spot with a steady room temperature (around 70°F) for 24 hours
After a day, check for tiny bubbles on the surface; if you don’t see much, thats normal sometimes
Stir the mixture again, then discard about half of it to keep the yeast growing in the right balance
Feed the starter by mixing in an equal amount of fresh ingredients (if you have extra available, add about 50g of each flour and 100g water), stirring really well
Repeat the process of stirring, discarding half, and feeding every 24 hours for the next 3 to 5 days
Look for a tangy smell and increasing bubbles as signs that your starter is becoming active and doubling in size
Once your starter is bubbly and has a pleasant sour aroma (usually after a week), its ready to be used in your sourdough bread recipes Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.