Sourdough Starter Recipe
All it takes is six days, and a daily feeding to get your starter strong enough to start baking bread. Flour and water will nourish the starter, and in just a few hours your starter will begin to show some activity and bubbles, meaning it is developing. After your starter is developed, the groundwork has been set for years of delicious bread to enjoy.
After the sourdough is strong, click here for our No-Knead Sourdough Bread recipe or here for an Artisanal Sourdough Bread.
SOURDOUGH STARTER RECIPE
Ingredients
Sourdough Starter
- 1 Cup of Old Mill Plain Flour
- ½ Cup Water (Room Temperature)
Sourdough Starter Feeding
- ½ Cup Old Mill Plain Flour
- ¼ Cup Water (Room Temperature)
Instructions
Day One
- In your Pigeon River Pottery Jar, or a medium container, combine 1 cup of Old Mill Plain Flour and 1/2 cup of water, stirring together with a fork. The consistency should be thick. Cover with loose-fitting lid or plastic wrap and allow to sit at room temperature for 20-24 hours.
Day Two
- Observe your starter for bubbles or any activity on the surface. If you see the starter has not had much movement, you will allow the starter to continue to rest for another 12-24 hours.
- Once activity is prominent, proceed with feeding. Discard half of your sourdough mixture, and feed remaining with ½ Cup Old Mill Plain Flour and ¼ cup of water. Stir with fork to blend. Cover, and allow to rest 20-24 hours.
Day Three-Six
- Continue daily feeding by discarding half of your sourdough starter and replenishing with ½ cup Old Mill flour and ¼ cup of water.
- Stir with a fork to blend.
- Cover until next feeding.
- As the days pass by, your starter will start to have the consistency of a thick batter. You can add a scant amount of water if it becomes too thick. The yeast will start to develop, and the starter will begin to rise.
- You will know it is ready for its next feeding at the starter begins to fall, which may be before 20-24 hours.
Day Seven
- The starter should have doubled in size and have a boozy aroma. The starter is now active and strong enough to make bread.