Sourdough Starter Guide

To make sourdough breads or doughs you first need a sourdough starter. This is the yeast that will give your recipe it’s flavour and rise. Disclaimer – I am not an expert on sourdough and do not know the ins and outs of how it works but I do know this works because I have made this starter (over a year ago) and I continue to feed it and use it every week!

This recipe is adapted from Joshua Weissman (videos on YouTube).


Things you’ll need:

Kitchen scales

A glass jar

A small spatula (ideally, not necessary)

Rye flour

Plain, unbleached flour

Water

Small piece of cloth


Day 1:
Weigh your jar (minus the lid) and note this down.

To your jar add 100g rye flour and 150g water (about 30 degrees Celsius) mix together with your spatula scrapping down the sides to reduce mess.

Cover with a small piece of clean cloth or something else which will stop any bugs or anything getting in!

Day 2:
Take your jar and remove some of the starter until you have 70g left (the weight of your jar + 70g)

To your jar and starter add: 115g water (about 30 degrees Celsius), 50g rye flour and 50g plain flour


Day 3:
Same as Day 2

Day 4:
Remove some of the starter until you have 70g left (the weight of your jar + 70g)

To your jar add: 100g water (about 30 degrees Celsius), 50g rye flour and 50g plain flour.


Day 5:
Same as Day 4


Day 6:
Remove starter from the jar until you have 50g left (the weight of the jar + 50g)

To the jar add: 100g water (about 30 degrees Celsius), 50g rye flour and 50g plain flour.


Day 7: This is your last feed before it’s ready to use and also the maintenance feed.

50g starter + 50g water (room temp) + 50g flour (25g rye and 25g plain)


If you’re going to use this starter a lot you can keep this on the kitchen counter top and feed it every day. If you’re going to use it less frequently, store it in the fridge to slow fermentation and feed it once a week (it’ll be ok for a couple of weeks if you’re away or forget!) Take it out of the fridge a couple of hours before you feed it to let it warm up. Once you feed it leave it on the side for at least 4-6 hours to allow it to ferment and bubble up before you use the starter for a recipe or put it back in the fridge. If a recipe needs a large quantity of starter increase the quantities when you feed your starter to increase the amount you have e.g. 75g starter + 75g water + 75g flour. Make sure you always have starter left over to feed to keep it going!

Last tip, once your starter is going do not throw away your ‘waste starter’ when you feed it, you can make cookies and pancakes and all sorts with it. Just google for recipes!

Enjoy this little guide, I hope it helps you get started on your sourdough journey. Keep an eye out for future recipes coming soon on how to use your sourdough =]


If you’re interested in the products I use you can click the below links. Please use your own if you already have the items! These are affiliate links – no extra cost to you but I get a percentage for referring.

Kitchen Scales

Mini Spatula

Kilner Jars

Cloths (I use these face ones because they’re perfect to cover my kombucha as well!)

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