Starting a sourdough starter isn’t hard, but it does require patience. It may seem daunting that this recipe takes 1–2 weeks to complete, but it only takes about 2 minutes of active prep time each day, and you’ll reap the rewards when you pull your first (and each subsequent) loaf from the oven. The heart of baking great sourdough bread is a healthy and predictable starter, which makes the bread taste better. My foolproof method is outlined in the recipe below. I use rye flour because it is densely packed with nutrients and protein to benefit the formation of wild yeast and bacteria to make your starter strong from the beginning, but organic whole wheat flour works well, too. Make sure your water is unchlorinated, or microbial growth will be inhibited. Either use filtered or distilled water, or let your water sit out overnight (cover with cheesecloth to keep out debris) so the chlorine evaporates before adding to your starter.

Quick Info

⏱️ 20160 min • 🍽️ 1 servings • ⭐ 69%

Nutrition

120 cal • 4g protein • 25g carbs

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [5 Ingredients or Less] • [Easy] • [Breakfast] • [Snacks]

Ingredients

• Organic rye or whole wheat flour
• Filtered or distilled room-temperature water

Instructions Preview

1. Day 1: In a small container with a lid, mi…
2. Days 2–4: Each day, check your starter for…
3. Once you start to see activity, discard 75…

…and 4 more steps

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