HOW TO MAKE AND MAINTAIN A SOURDOUGH STARTER
In this video, I show you how to make and maintain a sourdough starter. It's the first step in creating beautiful, delicious loaves of bread with 3 of the most simple ingredients possible.
DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE
Includes everything you need to know to bake your first loaf of sourdough bread!
SOURDOUGH STARTER FEEDING SCHEDULE
DAY 1
• 100g Whole Wheat Flour
• 150g Room Temperature Water
• Let sit at room temperature for 24-48 hours
DAYS 2, 3, AND 4
• 75g Mature Starter
• 100g 50/50 Whole Wheat/All-Purpose Flour Blend
• 100g Room Temperature Water
DAY 5 AND 6
• 50g Mature Starter
• 100g 50/50 Whole Wheat/All-Purpose Flour Blend
• 100g Room Temperature Water
DAY 7 AND BEYOND (UNTIL STARTER IS FULLY ACTIVE)
• 25g Mature Starter
• 100g 50/50 Whole Wheat/All-Purpose Flour Blend
• 100g Room Temperature Water
CONTINUED FEEDINGS (DAY 8 AND BEYOND)
• If you bake more than once per week, feed your starter every 24 hours using the following:
o 25g Mature Starter
o 100g 50/50 Whole Wheat/All-Purpose Flour Blend
o 100g Cold Water
• If you bake once per week or less, feed your starter every 7 days using the following, and store it in the refrigerator between feedings. Leave the starter out at room temperature for 1-2 hours before and after each feeding.
o 25g Mature Starter
o 100g 50/50 Whole Wheat/All-Purpose Flour Blend
o 100g Room Temperature Water
DOWNLOAD A PDF OF THE FEEDING SCHEDULE HERE
COMPLETE LIST OF MY COOKING EQUIPMENT AND VIDEO GEAR
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