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How to make sourdough starter

This recipe produces a 100% hydration starter in 7 days using a mixture of plain white flour and rye flour for an active, bubbly dough which can be used for making sourdough breads and more.
Course 'How to's
Keyword vegan
Prep Time 7 days
Total Time 7 days
Servings 80 grams sourdough starter

Ingredients

For the flour mix:

  • 140 g plain white flour
  • 140 g dark rye flour, wholewheat bread flour (or more plain white flour)

For daily feeding:

  • 40 g flour mix
  • 40 g water

Instructions

Day 1:

  • First off, we're going to make the flour mix. In a bowl, combine the white flour and dark rye flour (or wholewheat flour). Mix until fully combined then transfer to a labelled container.
    140 g plain white flour, 140 g dark rye flour, wholewheat bread flour (or more plain white flour)
  • In a medium, clean, glass jar, place 40g of your flour mix and add 40g of water. Stir together until fully combined (I like to use a small silicone spatula to do this).
    40 g flour mix, 40 g water
  • Cover the jar with a piece of muslin/cheesecloth/kitchen roll, secured with an elastic band. Alternatively, cover with the lid of the jar, placing it into the jar instead of screwing it on.

Day 2-7:

  • Each day, remove the majority of the starter from the jar and 'discard' it (see details in post below for what to do with the 'discard'). You want to leave a small amount of the starter - around 1 tbsp - in the jar.
  • To the jar add 40g of the flour mix and 40g of water. Stir again to combine. This is called 'feeding' or 'refreshing' the starter.
    40 g flour mix, 40 g water
  • Cover the jar with a piece of muslin/cheesecloth/kitchen roll, secured with an elastic band (or loosely placed lid).
  • You just need to repeat this 'discarding' then 'feeding' once each day - try to do it at roughly the same time of day.
  • By day 7, the starter should be bubbly and should roughly double in volume when at its 'peak' of activity - it is now ready to use! Please see the section below this recipe card called 'how do I use my sourdough starter?' to see the best tips for this.

To maintain your starter at room temperature:

  • If keeping the starter at room temp, you'll need to discard and feed your starter every 12 hours. Do this in the same manner as days 2-7 (discard the majority leaving 1 tbsp behind, add 40g flour mix and 40g water, stir, cover).

To maintain your starter in the fridge:

  • Discard the majority of the starter, leaving 1 tbsp behind in the jar. Feed with 40g flour mix and 40g water.
  • Cover the jar with a piece of muslin/cheesecloth/kitchen roll, secured with an elastic band (or loosely placed lid) and place into the fridge for up to 1 week.
  • After 1 week, remove the starter from the fridge. Discard and feed as usual.
  • If you want to bake with it, keep it at room temperature, discarding and feeding with 40g flour and 40g water every 12 hours until bubbly and active (1-3 days).
  • If you don't want to bake with it, return the fed starter to the fridge. You'll need to keep feeding it once a week in the same fashion until you're ready to bake with it again.

Notes

You may need to keep feeding the sourdough in the same manner for another 7 days for it to be ready. Some people prefer to feed their new starter for a total of 2-3 weeks before baking with it. This will ensure that your starter is very active and healthy. I've been able to bake with a starter after 7 days before so it's up to you and how your starter is behaving.