The Complete Sourdough Starter Guide

5 from 7 votes

Learn to make a simple sourdough starter with all-purpose flour and water.

Prep Time30

Resting Time10

Total Time10 30

Course: Breads

Cuisine: Americana

Servings: Sourdough Starter

Using a teaspoon, spoon all-purpose flour into a ½ measuring cup.
Add flour into a bowl or jar.
Add a half cup of water to the flour, and stir well to make a slurry.
Cover the bowl loosely, and allow to rest in a warm place between 70°F - 80°F (21°C - 27°C). (This is room temperature.)
On the third day, remove half of the starter-in-the-making, add ½ cup flour and ½ cup of water to the remaining mixture, and stir to incorporate. Cover bowl loosely and allow to rest for 12 hours.
After 12 hours have passed, repeat the process of removing half of the starter-in-the-making, adding a ½ cup flour and a ½ cup of water to the remaining mixture, and stirring to incorporate. Cover bowl loosely, and allow to rest for 12 hours.
Continue this process every 12 hours until the starter becomes bubbly and frothy. This process can take as little as seven days or as long as 10 days or more. Once the starter is bubbly and frothy, it is now ready to use to bake sourdough bread.
If you bake regularly and want to leave your starter on the counter, feed it every 12 hours as outlined above—discarding some of the starter and feeding it with fresh flour and water.
If you do not bake regularly, you can seal your starter in the bowl or a jar and refrigerate it. You will still want to feed it once per week, repeating the process outlined above—discarding some of the starter and feeding it with fresh flour and water.

Find this recipe and video at https://marysnest.com/the-complete-sourdough-starter-guide/