This sourdough starter recipe uses bread flour and water and takes 10 days until it's ready to use. Chef John provides simple feeding instructions.
Preparation Time
15 mins
Total Time
15 mins
Calories
316 Calories
Recipe Instructions
Step 1
Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
Step 2
Day 1: Mix together 70 grams flour and 70 grams water in a container with a lid. The container needs to be large enough to accommodate another 70 grams water and 70 grams flour. Cover loosely so gases can escape. Leave at room temperature for 24 hours at 70 degrees F (21 degrees C).
Step 3
Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
Step 4
Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
Step 5
Day 4 through about Day 10: Repeat Step 3 each day until the starter smells fruity and yeasty and is beautifully fermented. You can test this by seeing if it doubles in size within 2 to 3 hours of feeding.
