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Sourdough Bread Starter

A simple and tangy sourdough starter made with all-purpose and whole wheat flour, ready in 5 to 14 days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup 120g all-purpose flour
  • 1 cup 120g whole wheat flour
  • 1 cup 240ml filtered or distilled water

Equipment

  • Glass or plastic container (1-quart size)
  • Wooden spoon or spatula
  • Kitchen scale (optional)
  • Clean kitchen towel or cheesecloth
  • Rubber band (optional)

Method
 

  1. Combine 1 cup (120g) all-purpose flour and 1 cup (240ml) water in a clean 1-quart container.
  2. Stir thoroughly with a wooden spoon until the mixture forms a thick batter-like consistency.
  3. Cover the container loosely with a clean kitchen towel or cheesecloth and secure with a rubber band.
  4. Let the mixture ferment at room temperature (70°F to 75°F) for 24 hours.
  5. After 24 hours, discard half of the starter and add 1 cup (120g) whole wheat flour and 1 cup (240ml) water; mix well.
  6. Repeat feeding every 24 hours, alternating between all-purpose and whole wheat flour, until the starter is bubbly, about 5 to 14 days.
  7. Starter is ready when it doubles in size within 4 to 6 hours after feeding and has a pleasant sour aroma and spongy texture.

Notes

Keep starter at a consistent temperature; feed weekly if refrigerated; freeze in an airtight container for long-term storage and thaw overnight before use.