Ultimate Sourdough Starter from Scratch Easy 5-Step Artisan Bread Recipe
This recipe guides you through a simple 5-step process to create a tangy, bubbly sourdough starter from scratch using basic ingredients. Perfect for artisan bread lovers who want to avoid commercial yeast and enjoy homemade bread with complex flavors and chewy crust.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 5 days (active daily feeding time approx. 10 minutes)
- Yield: About 240g starter (enough for multiple bread recipes) 1x
- Category: Bread Starter
- Cuisine: Artisan Bread
Ingredients
- 120g (1 cup) unbleached all-purpose flour
- 120g (1 cup) whole wheat flour
- 240ml (1 cup) filtered or spring water, room temperature
- Optional: 1 tsp honey or sugar
Instructions
- Day 1: In a container, combine 60g (½ cup) unbleached all-purpose flour and 60g (½ cup) whole wheat flour with 120ml (½ cup) filtered water at room temperature. Stir vigorously until smooth and no dry flour remains. Optionally add a teaspoon of honey. Cover loosely with a cloth and let sit at room temperature (around 70°F/21°C) for 24 hours.
- Day 2: Discard half of the starter (about 120g). Add 60g (½ cup) unbleached all-purpose flour, 60g (½ cup) whole wheat flour, and 120ml (½ cup) filtered water. Mix well, cover, and rest another 24 hours.
- Day 3: Repeat the discard and feeding process as on Day 2. Stir well to incorporate air and cover.
- Day 4: Feed again as before, discarding half, adding fresh flour and water. You can start feeding twice a day if your kitchen is warm, about 12 hours apart, to speed up activity.
- Day 5: Your starter should double in size within 4-6 hours of feeding and have a pleasant, slightly sour smell. To test readiness, drop a spoonful in water—it should float. If it doesn’t float, continue feeding daily until it does.
Notes
Use filtered or spring water to avoid chlorine which inhibits fermentation. Maintain consistent feeding times and discard half the starter each feeding to keep acidity balanced. Keep starter at around 70-75°F (21-24°C) for best results. If starter develops pink or orange hues or smells off, discard and start over. Stirring a few times a day helps oxygenate the starter. For long-term storage, refrigerate and feed weekly. Dry and freeze starter for extended storage.
Nutrition
- Serving Size: Approximately 50g st
- Calories: 100
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: sourdough starter, artisan bread, homemade bread, natural yeast, fermentation, bread baking, sourdough culture