Sourdough Starter Recipe
Learn how to make your own sourdough starter with this easy step-by-step guide, practical tips, and photos. In just a few simple steps, you'll create a strong, healthy starter that's ready for baking.
Servings: 1 starter
Ingredients
- Whole rye flour or a combination of whole rye flour and light rye flour
- Lukewarm water about 25°C
Instructions
Day 1
- Mix 50 grams/1.75 oz whole rye flour with 50 grams/ 1.75 oz water. Stir until fully combined and transfer the mixture to a clean glass jar.
- Cover the jar loosely and place a rubber band around the outside at the level of the freshly fed starter. This makes it easy to track how much it rises.
Day 2
- Keep 50 grams/1.75 oz of starter and discard the rest. During the first few days, it's best to throw the discard away.
- Add to the starter: 50 grams/1.75 oz whole rye flour, 50 grams/1.75 oz of water. Stir well to combine. You're now feeding your starter using a 1:1:1 ratio.
- TIP: Try to feed your starter at roughly the same time every day. Choose a time that easily fits into your routine.
From Day 3 Onward
- Repeat the Day 2 feeding schedule.
- Once your starter becomes active and consistent, you can switch to a 1:2:2 feeding if you'd like: 25 grams/0.8 oz starter, 50 grams/1.75 oz flour, 50 grams/1.75 oz of water.
- I personally found this ratio helpful because it gave my starter more food, keeping it active for longer and making it a bit more predictable.
- Continue feeding your starter every day until it rises reliably after each feeding, becomes full of bubbles, and is ready to bake with.
Tips
What Can You Make with Discard?
Once your starter is mature, the discard can be used in all kinds of recipes. One of the easiest options is pancakes. A good starting point is:- 200 grams/ 7 oz flour
- 100 grams/3.5 oz sourdough discard
- 3 eggs
- 250 ml milk/ 1 cup or buttermilk
- Pinch of salt
- Optional: 2 tablespoons sugar
How to store
If you bake sourdough regularly, keep your starter at room temperature and feed it daily.If you only bake occasionally, storing it in the refrigerator is much more convenient. I usually feed mine about once every 2 to 3 weeks.