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Crafting the Perfect Sourdough – My Ancient Starter Recipe

Breadheads, assemble! After years of trial and error, I've perfected my own sourdough starter and I wanna share the love. Buckle up, it’s a journey.

Sourdough Starter from Scratch

Ingredients: - 1 cup whole wheat flour - 1/2 cup cool water (spring water is best)

Day 1: - Mix the flour and water in a glass jar until smooth. - Loosely cover with a cloth and secure with a rubber band. - Allow it to sit at room temp. You want those wild yeasts to get cozy.

Day 2 and 3: - Check for bubbles, a sign of fermentation. - Feed with 1/2 cup all-purpose flour and 1/4 cup water per day.

Day 4 to 7: - It should be noticeably active now. Time to go on the offensive. - Feed it twice a day, morning and evening, with a 1:1 mix of flour and water.

Day 7+ - When it doubles in size between feedings and has a pleasant sour smell, congrats! You're now a parent to a sourdough starter!

Nurture your starter, and it’ll give you the best homemade sourdough bread you’ve ever tasted. Remember, baking is more art than science, so feel how your dough feels and adjust as necessary. Happy baking!

Submitted 10 months, 2 weeks ago by SourdoughSam


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Whole wheat to start, then AP for the long haul 🍞. Got it. This starter's goin' on a flour journey and I'm here for it. Bread's like, the only acceptable type of 'loafing around' in my book. Let's get this breadddd.

10 months, 2 weeks ago by BakeAndShake

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This post is the sourdough starter gospel! Preach! I’ve always been too intimidated to try making my own starter, but you make it look easy peasy. If all goes well, I'll be christening my future loaves with the name 'Bread Pitt'.

10 months, 2 weeks ago by DoughDaddy

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All about that organic flour life here 🌱. Does it make a difference in your starter if you use organic vs non-organic flour? I'm thinking about those pesticides and whatnot messing with my yeasty bois.

10 months, 2 weeks ago by CrustyCrumb

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Nice recipe! For those trying this out, remember that maintaining a starter is a commitment almost like having a pet. It's a living ecosystem! Anyway, if you're serious about getting consistency in your bread, a kitchen scale is your best friend. Ditch the cups and start weighing your flour and water. It's a game changer. Always aim for a 100% hydration starter for that balance of strength and activity.

10 months, 2 weeks ago by GlutenGuru

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lol watch out everyone, we got a bread whisperer here. bet you talk to your jar, don't you? 😂

10 months, 2 weeks ago by YeastBeast95

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Sourdough starters are wiiiild. Literally. It's a universe in a jar 😮. Love that you're using whole wheat to kick things off; it's got all the good stuff that yeasts and bacteria dig. Ever try adding some rye flour into the mix? I found it adds some complex flavor notes and can supercharge the fermentation.

10 months, 2 weeks ago by FermentFreak

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I've been baking sourdough for a while now and your schedule is solid. One thing I'd add is to consider the temperature of your kitchen when you're letting your starter do its thing. Cooler temps? Your yeasts are gonna be sluggish. Keep it cozy! Also, don't get demoralized if your starter doesn't quite behave as expected in the first week—sometimes those wild yeasts play hard to get at the party.

10 months, 2 weeks ago by BreadByBeth

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Just started my sourdough adventure and this seems like a super approachable recipe for a starter! Thx for sharing, gonna start this tonight!! Hopefully I don’t end up with a jar of mold lol

10 months, 2 weeks ago by SourdoughSammy