Sourdough Starter Recipes
First, let's get this out of the way. There are as many sourdough starter recipes as there are humans making sourdough starter. This is both good and bad. It's good because there's a lot of wiggle room, and if you need to adjust the ratios of ingredients along the way, that's totally OK; you can make a successful sourdough starter without following some magic formula. It's bad because there is no magic formula.
Your recipe may depend on a number of factors like the type of flour you use and the temperature of your house, and it requires constant monitoring and adjusting and going with your gut.
For my starter, I started off using a recipe from Food 52, but eventually, I switched to a recipe from The Perfect Loaf.
That said, here's a basic sourdough starter recipe to get started below.
- Combine 1 cup of whole wheat flour and 1/2 cup cool water in a jar or container at least a quart large. (Make sure there's enough room for the starter to grow over time.)
- Loosely cover the container and leave in a room temperature for one day.
- Continue feeding the starter and follow the subsequent steps ahead.
Sourdough Starter Day 1
- On day one, I mixed 1/2 cup all-purpose flour and 6 tablespoons filtered water in a large glass jar, covered it with a tea towel, and set it in a plastic container (in case of overflow) in the only spot in my house that somewhat consistently stays in the 70-80 degree range.
