Sourdough Starter Recipe (Organic)
Create your own organic sourdough starter from scratch with just a few simple ingredients. This all-natural and homemade starter will become the heart of your sourdough bread baking adventures, infusing your loaves with that distinctive tangy flavor.
Equipment
- 1 4+ Cup Jar/Bowl
Ingredients
- 1/4 cup Organic Whole Wheat Flour
- 2½ cup Organic All-Purpose Flour divided
- 1½ cups Room Temperature Spring Water divided
Instructions
Day 1
- In a 4+ cup jar/bowl, add ¼ cup whole wheat flour and ¼ all-purpose flour. Whisk together to combine.
- Add ¼ cup room temperature spring water and stir with a fork until you don't see any dry flour.
- Cover with a breathable lid or covering and store in a warm spot in the kitchen (I put mine on top of the refrigerator or on top of the hutch).
- Leave for 24 hours.
Day 2
- You probably won't see much happening on day 2. Maybe a few bubbles. Leave covered for another 24 hours.
Day 3
- By day 3 you should be seeing plenty of bubbles and some expansion in your starter.
- Remove half of the starter and set aside in a separate container in the fridge for a future discard recipe.
- Feed your starter: add ¼ cup all-purpose flour and ¼ room temperature spring water. Stir until no dry flour is visible.
- Cover starter again and put it back in its warm place for another 24 hours.
Days 4-5 (but maybe 4-7)
- From this point on you should see lots of activity from your starter (lots of bubbling and expansion).
- Every 24 hours, remove half of the starter and feed the original jar (¼ flour + ¼ water) and stir.
Float Testing
- Starting on day 5, given there is plenty of activity in your starter, you should be checking to see if it is ready to use.
- To perform a float test, fill a cup with water and drop a small dollop of starter in. If the starter floats, it's ready. If it doesn't float, feed again and check again in 24 hours.
Notes
If by day 3 you're not seeing lots of bubbly activity in your starter, feed it twice a day to give it an oomph.