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Bird's eye view of sourdough with bubbles in a small container held by two hands.
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Sourdough Starter

I'm at my debut in the preparation of a wild sourdough starter. But among the recipes I’ve looked at, this one looks very simple. This step will allow you to make several types of bakeries or delicious pastries, including your sourdough bread. You could prepare it immediately. But you should engage in a process of giving abundant food – feeding your sourdough – during the next 14 days.
The watchwords here (or good advice) are: weigh your ingredients so that the results are always constant.
Prep Time5 mins
Resting Time16 d
Total Time16 d 5 mins

Ingredients

  • 75 g organic rye flour (½ cup)
  • 75 g organic white all-purpose flour, unbleached (½ cup)
  • 160 g water (spring, filtered or tap water that has rested for a few hours (⅔ cup)

Instructions

  • In a 2 quart container (1 L), mix all ingredients. Cover with a clean cloth or loose cover (let some air pass, that’s the purpose of fermentation!).
  • Let stand for two to three days at room temperature. The mixture will rise the second day, do lots of bubbles, then deflate (or a more pleasant smell of fermentation will emerge.) At this point, the sourdough starter is born.
  • Take ¼ cup (60 mL) of the dough and place it in a clean container. Discard the rest. Add 35 g (¼ cup) of all-purpose flour, 35 g (¼ cup) of rye flour, and ¼ cup (60 g) of warm water. Stir vigorously and cover the container the previous way. Let stand at room temperature for 24 h.
  • Repeat this operation every 24 hours at room temperature for 14 days or until the mixture changes odor and gives off a sweet and pleasant fragrance. After 14 days the preparation should triple in size in a window 8 to 12 hours of feedings.
  • Your starter is ready for future use.

Notes

Before making bread, feed the starter and wait until it triples in volume. Use some of the yeast to make bread and continue to feed the rest at room temperature to keep it alive. It must stay like that to keep it active.
However, if you don’t plan to make bread in the coming days, feed the yeast, let rise at room temperature for 5 to 8 hours, then refrigerate up to two weeks. This is called putting the yeast to sleep.
If you want to use the rest of the yeast, you can use it in many ways. Check out this website to inspire you (not vegan recipes ?).