Foolproof Sourdough Starter Recipe - Food.com (2024)

FAQs

What are three top tips when making sourdough starter? ›

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

All-purpose flour works great for feeding starter, but adding a little whole grain flour can help give it a boost if needed.

A 1:2:2 feeding ratio would consist of one part existing starter, two parts flour and two parts water. For example, if you have 30g of existing starter, you would feed it 60g of flour and 60g of flour. The most common feeding ratios for daily maintenance are 1:1:1 or 1:2:2.

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

Sourdough discard can also be used to start a new sourdough starter. You can gift the discard to a friend looking to start their own sourdough journey; all they need to do is feed it with water and flour to have a thriving starter of their own.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

While the age of your starter won't make your bread any better — turns out, only good sourdough practices can do that — it's a link in the long legacy of sourdough, one of the oldest forms of baking that exists. Whether your starter is a week or a decade old, you can become part of that lineage as well.

Typically, the suggestion is to wait at least 4 hours. But this also depends on what you are making. If you are following a sourdough recipe, usually the author should tell you exactly when to do so.

No you do not have to stir sourdough starter before you use it. You measure the sourdough starter by weight, not volume, so stirring it or not makes absolutely no difference. What does "fed" sourdough starter mean? Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight).

How long does a sourdough starter last? ›

As we have seen, a sourdough starter can last indefinitely with proper care and maintenance. So, don't let your starter go to waste – nurture it, experiment with it, and let it be your trusted companion on your sourdough journey for years to come.

How often should I clean my sourdough starter jar? I wipe the top and rim of my starter jar every time I feed, which helps keep most of the jar clean. Transfer your sourdough starter to a new, clean jar whenever your current jar becomes overly crusted with sourdough starter. I typically do this once every two weeks.

Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.

Feed the Starter– Stir room temperature starter, then discard all but 100g (1/2 cup) of starter. Use a kitchen scale to measure 100g (1/2 cup) of water and 100g (1 scant cup) of flour. Stir into the starter until completely mixed.

A growing starter

As the mixture produces gas, you may find it increasing in volume – hence the need for a big bowl on Day 1. You're now ready to do the Day 3 feed. Add 25g rye flour and 50g water to your starter and give it a good mix. Pop it back on the side and leave it to do its thing.