Sourdough Starter
A 100% hydration sourdough starter is the foundation for naturally leavened bread, replacing commercial yeast with wild-caught yeast and beneficial bacteria.
Prep Time:
15–30 minutes
Serving Size:
1½–2 cups
4-10 days
Total Time:
Creating a sourdough starter is a time-honored tradition that connects us to generations of bakers who relied on wild yeast instead of commercial packets. This 100% hydration starter is made from equal parts flour and water, making it versatile and easy to use in a variety of sourdough recipes. While it takes patience, the reward is a flavorful, naturally leavened starter that can be maintained indefinitely—no more buying yeast!
What You'll Need
Equipment:
1 wide-mouth quart-size jar
Measuring cups
Spoon for stirring
Clean cloth or paper towel
Rubber band
Ingredients:
Rye flour (preferably freshly milled; see notes)
Filtered, chlorine-free water (room temperature; see notes)
Fermentation Time: 4–10 days
How to Make It
Day 1
Spoon ½ cup of flour into a measuring cup without compacting it, then transfer it to a clean quart-sized jar.
Add ½ cup of water and stir until you have a pancake-batter-like consistency. If it’s too dry, add water 1 tablespoon at a time until it reaches the right texture.
Cover the jar loosely with a clean cloth or paper towel and secure it with a rubber band.
Set the jar on a plate or in a bowl and let it rest for 12 hours at room temperature (68°F–72°F / 20°C–22°C) away from direct sunlight.
Day 1 (Evening)
Add another ½ cup of flour and ½ cup of water to the jar.
Stir well, re-cover, and let it rest for another 12 hours.
Day 2
Add another ½ cup of flour and ½ cup of water to the jar.
Stir to combine, cover, and let it rest for another 12 hours.
Day 2 (Evening)
Remove half of the starter (this is your first discard; see notes for how to use it).
Add another ½ cup of flour and ½ cup of water to the remaining starter.
Stir well, cover, and let it rest for another 12 hours.
Day 3 (and beyond)
Continue the process of discarding half and feeding the remaining starter with another ½ cup of flour and ½ cup of water every 12 hours.
The starter should become bubbly and frothy within 4–10 days, depending on room temperature.
Once your starter is consistently bubbling, it's ready for baking!
Additional Notes:
🌾 Choosing the Right Flour
Rye flour is the best option for a vigorous sourdough starter, but whole wheat flour is a great alternative. Bread flour or all-purpose flour can also be used, though they may take longer to activate. Mixing different flours can help create a more robust starter.
💧 Water Matters
Chlorinated water can slow or even stop fermentation. If you only have access to tap water, let it sit uncovered overnight to allow chlorine to dissipate before using. Spring or filtered water is ideal.
🥖 Using Your Discard
Instead of tossing excess starter, save it in a separate jar in the fridge for pancakes, crackers, waffles, or even to boost other ferments! It adds a tangy depth of flavor to many recipes.
⏳ Be Patient!
Every starter develops at its own pace. If you don’t see bubbles right away, keep going. As long as there’s no mold or an off-putting smell, your starter is on the right track.
Once your starter is active, a whole new world of baking awaits—get ready to make your best sourdough yet!