What are three top tips when making sourdough starter?

Maintain your sourdough starter in an ideally warm environment (75-80ºF). Feed daily or refrigerate in between feedings when doubled in size. Feed your sourdough starter, rise for a couple of hours, and put it in the refrigerator between bakes. Feed it once at room temperature before using it.

How do you make enough 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.

What is the 1/2/2 ratio for sourdough starter?

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.

What is the best flour to feed sourdough starter?

All-Purpose Flour : All-purpose flour, which is a blend of hard and soft wheat, is a popular choice for feeding sourdough starter. It provides a good balance of protein and starch, which promotes a healthy fermentation process. Bread Flour: Bread flour has a higher protein content compared to all-purpose flour.

What flour makes the most sour sourdough starter?

For more tang: Incorporate some rye flour and/or whole wheat flour early in the bread-making process, such as when feeding the mother culture and the preferment. Rye flour in particular will help your culture produce some acetic acid.

Do you have to discard sourdough starter every time you feed it?

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow . Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

How soon after feeding sourdough starter can I use it?

How do I know if my sourdough starter is ready to use? When your starter is reliably rising to double or triple its size and falling in the jar anywhere between 4-8 hours after you feed it (dependent on your ambient conditions and the flour you feed with) it is ready to bake with.

Why isn t my sourdough starter doubling in size?

If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix . Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.

How often should you change your sourdough starter jar?

How Often Should I Clean My Sourdough Starter Jar? Use the same jar daily and keep it as clean as possible.

Can I use tap water for sourdough starter?

Myth 2: Sourdough starter requires fancy water The key to sourdough starter success is using water without chlorine, which can cause the starter to die. While bottled water is chlorine-free, you can also use filtered tap water for our sourdough starter recipe .

What is the healthiest flour to make sourdough bread?

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

Foolproof Sourdough Starter Recipe

Submitted by PaulaG

"This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor."

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photo by Anonymous

Ready In:: 72hrs 10mins
Ingredients:: 3
Serves:: 1

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ingredients

¹⁄₂ cup plain yogurt
¹⁄₂ cup milk (skim, regular or buttermilk)
¹⁄₂ cup unbleached flour

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directions

Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
Place lid on it, but don't seal it (sealed starters have been known to explode).
Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
It will bubble and have the odor of fermentation--it is ready to use.
Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
Then remove 1/2 cup starter, discarding the remainder.
Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

Questions & Replies

What do you recommend for those who do not naturally have a place to put the mix at 80 or 90 degrees? Would "proofing" it in the oven with water each of the 3 to 5 days be okay?

Barbie E.
Am I correct in assuming that after the initial 5-7 days the starter is put in the fridge then taken out weekly and left on counter 2 hours and is then fed?
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bak.darlene_13068114
I am so glad I stumbled upon this site and I want to thank Paula G.! I've never made sourdough bread before but I have baked a lot of other breads. Instead of yogurt I want to begin my journey using plain kefir (Lifeway Kefir is readily available at my store) because it contains 12 live and active probiotic cultures instead of one. Wish me luck, and I will post my results (only if they are successful, of course!)

richardlatchaw9
Its been 5 days since I followed the recipe. But I do not see any difference from day2. Is the starter suppose to double in volume at a certain stage? Thanks!

babyzcake
Hi ! Thank you for this, I just killed my first sourdough like a fool.. I needed this recipe ! :) is it possible to feed it with water instead of milk? thank you

Anonymous

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Reviews

I am throwing in the towel on this; I have made the starter 4 times and it is not working out for me; it either does not develop or it goes mouldy before I get to the point of fermentation. I have tried different bowl and different temperatures. I picked the recipe because it read 'foolproof'. I have tried to make startes before without success; but I guess I have to admit that I am a real fool when it comes to starters. I will keep trying because it irritates me that I can't make it work. I bake quite a bit of bread and really should know how to get this done.

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Deantini
If you are having problems with this starter, then it is probably one of these things . . . 1. Not live yoghurt culture - MUST be live, plain yoghurt. 2. Bleached flour - the things used to bleach flour (bromine or iodine - both used to disinfect!) kill the bacteria. 3. Too cold? Keep that puppy warm.

RayeHawk
This stuff is great and I made a double batch. Because I'm in freezing cold Michigan I set it on a heating pad set to 80 degrees and loosely wrapped in a kitchen towel. I made ~Nimz~ Rustic Country Sourdough Bread Recipe #157517 with it on the 7th day and it was fabulous! Thanks Paula for posting this!

SkyGlitter
THIS IS THE ONE! EASY! EASY! EASY! For years I have tried to make a sourdough starter and they always failed. Not only is this starter easy, it is VERY STABLE. I have yet to put her into the fridge. She is loving staying out on the countertop. I made a very successful Sourdough Bread Machine loaf. #47089 I highly recommend! Very easy. Nice suttle sour taste. I LOVE EASY! : ) I have fed my baby with milk and flour but think I might try feeding her with buttermilk and rye or wheat flour. We love the sour taste. I can hardly wait to make pancakes! THIS IS A KEEPER! Thanks Paula!

YaYa1689
Excellent sour dough starter!! During my lifetime, I have made a lot of starters and this one is by far the best. It made the best tasting bread. Thank you for a great recipe.

Hooterville Cook

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RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

304 Followers
770 Recipes
242 Tweaks

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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Foolproof Sourdough Starter Recipe - Food.com (2024)

ingredients

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RECIPE SUBMITTED BY

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What are three top tips when making sourdough starter? ›

What is the healthiest flour to make sourdough bread? ›