Sourdough Starter

Sourdough starter, just like it sounds is the basis for making sourdough bread.

Not only bread, but muffins, cakes, and so much more.

This page will be updated as I experiment with new sourdough starters, homemade as well as store-bought. Stay tuned for updates.

100% Hydration Culture

Day one

32 g (1/4 cup) plain/all purpose or whole wheat flour
60g (1/4 cup) water
3g (1/2 teaspoon) honey

Day two

32 g (1/4 cup) plain/all purpose or whole wheat flour
60g (1/4 cup) water
3g (1/2 teaspoon) honey

Day three

64 g (1/2 cup) plain/all purpose or whole wheat flour
120 (1/2 cup) water
7g (1 teaspoon) honey

Day four

64 g (1/2 cup) plain/all purpose or whole wheat flour
120 (1/2 cup) water

1. In a non-reactive (plastic or glass) container, stir together the ingredients for day one.
2. Leave the container out at room temperature loosely covered.
3. The next day, stir in the ingredients for day two. Continue to do this for each consecutive day. You should begin to see evidence of yeast activity after day three in the form of bubbles and increased volume. It should also start to have a ‘good sour smell’ which is pleasant.
4. After day four you can refrigerate your culture if you are not going to use it that day.
5. When you are going to use it, you can remove an amount as discard – and either actually throw it away or use it in a recipe calling for discard, or ‘feed’ it by adding equal amounts of flour and water.
6. The sourdough starter (culture) can live on your countertop if you feed it every day. If you are going to give it a break, put it in the fridge. When you want to start using it again, either pour off the black-ish liquid (hooch) or stir it in. Your preference. Then feed the starter the day before you want to use it.