Here’s a complete guide to making and maintaining a Sourdough Starter, written in full detail 🥖✨
🥣 Sourdough Starter
A sourdough starter is a natural yeast culture used to make sourdough bread rise, giving it its characteristic flavor and texture.
⏱ Time Needed:
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Active starter ready: 5–7 days
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Maintenance: Daily or every few days
🧾 Ingredients
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All-purpose or bread flour – ½ cup (50 g)
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Water – ½ cup (50 g), room temperature
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Optional: pinch of sugar to jump-start fermentation
Equipment:
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Glass or plastic container (avoid metal)
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Spoon or spatula
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Kitchen scale (recommended for accuracy)
👩🍳 Step-by-Step Directions
Day 1: Start the Starter
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Mix 50 g flour with 50 g water in a clean jar.
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Stir until smooth and no dry flour remains.
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Cover loosely (plastic wrap or lid slightly open) to allow air in but prevent contamination.
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Leave at room temperature (20–25°C / 68–77°F) for 24 hours.
Day 2: Check and Feed
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You may see bubbles or smell a slight tang—this is normal.
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Discard half of the starter (≈50 g).
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Add 50 g flour + 50 g water, mix well.
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Cover loosely and leave at room temperature for 24 hours.
Day 3–5: Continue Feeding
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Repeat discard + feed every 24 hours.
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By day 3–5, the starter should:
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Bubble actively
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Double in size within 4–6 hours after feeding
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Have a pleasant, slightly tangy smell
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If it smells off (rotten), discard and start over.
Day 5–7: Ready to Use
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Starter is ready when it doubles in size within 4–6 hours of feeding.
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Perform the float test: drop a spoonful of starter in water—if it floats, it’s active and ready for baking.
🧑🍳 Maintenance Tips
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Daily feeding at room temperature: Discard half and feed once a day.
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Refrigerator storage: Feed, cover, and refrigerate if baking less often; feed once a week.
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Always use clean utensils to prevent contamination.
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Adjust water amount for desired consistency: should be thick but stirrable.
🔁 Variations
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Whole wheat or rye flour: accelerates fermentation and adds flavor.
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Hydration adjustment: more water → thinner starter, less water → thicker starter.
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Flavoring: optional fruit puree or yogurt can speed up initial fermentation (day 1–2 only).
⚡ Tips for Success
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Keep starter at consistent room temperature for best activity.
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Avoid metal containers for long-term storage; use glass or food-safe plastic.
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The discard can be used in pancakes, waffles, crackers, or muffins.
