sourdough recipe with starter
The Best sourdough recipe with starter
This recipe is perfect for special occasions too. It’s what I bring to potlucks, or when we’re hosting family for Thanksgiving or a simple Sunday dinner. The kids always ask if we can make it again, and honestly, I don’t mind. It’s a little more work than quick bread, but the effort pays off. Plus, sourdough is great for you—it’s got probiotics from the starter, which helps digestion, and the slow fermentation makes the nutrients easier to absorb. It’s not just food; it’s something we take pride in making together, and that’s what makes it worth the extra time.
Classic Homemade Sourdough Starter and Bread
A traditional method for creating a sourdough starter and baking a rustic loaf of bread from scratch. This recipe is a must-try for any occasion.
🥘Ingredients
- 50g active sourdough starter (or 100g if weak)
- 100g warm water (60-70°F)
- 100g all-purpose flour
- 500g all-purpose flour
- 200g warm water
- 10g salt
- 200g active sourdough starter (discard half if using weak starter)
- 1 tbsp olive oil
- 1 tsp sugar (optional, for seedling starter)
👨🍳Directions
-
1
Day 1: Mix 50g starter, 100g warm water, and 100g flour in a bowl. Cover with plastic wrap or damp towel. Let sit at room temperature for 24 hours. -
2
Day 2: Discard half of the mixture (if using weak starter), then mix in 100g warm water and 100g flour. Repeat the cover and rest for another 24 hours. -
3
Day 3: Feed the starter again by mixing 50g starter, 100g warm water, and 100g flour. Check for bubbles and a slightly sour smell. If active, proceed; otherwise, feed daily until active. -
4
Once starter is bubbly and doubles in size within 4-6 hours, it is ready. Proceed to dough preparation. -
5
Mix 500g flour, 200g warm water, 10g salt, and 200g active starter in a large bowl. Stir until combined. -
6
Cover with a damp towel and let rise at room temperature for 4-6 hours (bulk fermentation). Stir once to redistribute dough. -
7
Shape dough into a loose round or boule. Place in a greased bowl, cover, and let rise for another 4-6 hours (final rise) until doubled in size. -
8
Preheat oven to 425°F (220°C) with a Dutch oven inside for 1 hour. Preheat baking sheet. -
9
Carefully transfer shaped dough to the preheated Dutch oven. Let it rise for 30 minutes inside the oven (ovenspring). -
10
Bake covered with the lid for 20 minutes. Remove lid, add 1 tbsp olive oil to the bottom, and bake uncovered for another 20-25 minutes until golden brown. -
11
Cool on a wire rack for at least 1 hour before slicing.
🔧Equipment
- Mixing bowls (2)
- Wooden spoon or silicone spatula
- Scale (for precise measurements)
- Dutch oven or heavy pot with lid
- Baking sheet
- Plastic wrap or damp towel
- Thermometer (optional, for water temperature)
📊Nutrition Facts (per serving)
📝Notes
- For the starter, consistency should be like thick pudding. If too dry, add a bit more water; if too wet, add flour.
- Starter should be fed daily until it rises quickly and has a tangy aroma. Store in the fridge once active.
- For a healthier option, use whole wheat flour or a mix of whole wheat and all-purpose flour.
- Ensure water is warm (60-70°F) to promote fermentation. Avoid using hot water, which can kill beneficial bacteria.
- If the dough collapses during final rise, gently reshape it and let it rise again.
Watch Video Of How Classic Homemade Sourdough Starter and Bread Works
❓ Frequently Asked Questions About Sourdough Starter and Bread
How long does it typically take to make a sourdough starter from scratch?
It usually takes about 7–10 days to establish a healthy, active sourdough starter from scratch, depending on environmental conditions (like temperature). Daily feeding with equal parts flour and water helps speed up the process. Once bubbly and doubling in size within 4–8 hours after feeding, it’s ready for baking.
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What’s the best way to maintain my sourdough starter to keep it alive and active?
To maintain your starter, feed it daily with a 1:1:1 ratio (equal parts flour and water) or hoovering (removing half the starter and replacing it with fresh flour/water). Store it at room temperature (65–75°F/18–24°C) for daily use or refrigerate it for long-term storage (feed weekly to revive). Avoid freezing unless you’re using it immediately afterward.
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Why is my sourdough starter not rising properly, and how can I fix it?
If your starter isn’t rising, possible issues include:
– Too much wild yeast or bacteria (use a vinegar test: add a drop of vinegar to the starter—if it fizzes, it’s too wild).
– Not enough fermentation time (let it sit longer after feeding).
– Cold or humid conditions (move it to a warmer spot or adjust feeding frequency).
– Overfed or underfed (use a 1:1:1 ratio consistently).
Try discarding half the starter, feeding it fresh flour, and waiting 4–8 hours before checking again.
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What’s the difference between a “hoovering” method and feeding a sourdough starter?
– Feeding adds new flour and water to replace what was discarded, increasing the starter’s volume (e.g., 50g starter + 50g flour + 50g water = 150g).
– Hoovering removes half the starter (discarding it) and replaces it with fresh flour/water, keeping the same total volume but refreshing the microbes (e.g., 50g starter → 25g discard + 50g fresh mix = 75g total). Hoovering is gentler for maintaining balance.
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Can I use store-bought flour for my sourdough starter, and what’s the best type?
Yes, you can use any flour (even all-purpose or bread flour), but whole wheat or rye flour speeds up fermentation due to higher nutrients. For best results, use high-protein whole wheat or rye flour (like King Arthur or Bob’s Red Mill) the first few feedings to help the starter develop. After that, switch to all-purpose or bread flour for consistency.
