How to Make a Sourdough Starter

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By ampersand
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Make a Sourdough Starter

A sourdough starter leavens bread dough with wild, uncommercialized yeast. Following are some steps for capturing that yeast and keeping it alive so you can use it in recipes.

Difficulty: Easy

Instructions

Things You'll Need:

Flour
Water
Time
Bowl
Refrigerator room

Step 1

Mix one cup room temperature water with one cup flour in a bowl. You can use all purpose flour, wheat, rye--anything your heart desires. Loosely cover the bowl with a kitchen towel.
Step 2

Let that mixture sit at room temperature for 24-48 hours. You should see bubbles starting to form.
Step 3

After you have bubbles in your starter, discard half of it and add another cup of water and another cup of flour. Mix this thoroughly, and put the starter in the fridge.
Step 4

Two days after you refrigerate your starter, discard half, and mix in another cup of flour and water each.
Step 5

Two days later, check your starter. It should have risen in the refrigerator. If it has doubled, it's ready to use. If it hasn't risen, give it more time.
Step 6

After your starter has matured, feed it about once a week by discarding half and mixing in a cup of flour and a cup of water. Kept on a regular feeding schedule, your starter will last indefinitely. To keep it replenished, you should feed it after you use a portion of it to make bread (with the cup of water, cup of flour mixture).