Learn how to make your own fresh sourdough starter in 10-14 days! We use rye flour because it is the easiest to care for and can be used to make other types of sourdough bread (i.e. white, spelt, etc).
You will need:
1 litre (1 quart) food grade plastic container or a wide mouth glass jar
Jug
Stainless steel fork
Filtered water
Pineapple juice (optional)
Rye flour (fresh and organic or biodynamic)
DAY #1: Mix 60g filtered water (or pineapple juice) and 30g rye flour together. Rest for 24 hours at room temperature.
DAY #2: Mix well. Rest for 24 hours at room temperature.
DAY #3: Has bubbles = discard half of the starter. Add 60g filtered water (or pineapple juice) and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
No bubbles = mix well. Rest for 24 hours at room temperature.
DAY #4: Has bubbles = discard half of the starter. Add 60g filtered water (or pineapple juice) and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
No bubbles = mix well. Rest for 24 hours at room temperature.
DAY #5: Discard half of the starter. Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #6: Discard half of the starter (or make sourdough pancakes with the discarded starter - recipe coming soon). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #7: Discard half of the starter (or make sourdough tortillas with the discarded starter - recipe coming soon). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #8: Discard half of the starter (or make sourdough waffles with the discarded starter - recipe coming soon). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #9: Discard half of the starter (or make sourdough English muffins with the discarded starter - recipe coming soon). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #10: Discard half of the starter (or make sourdough banana bread with the discarded starter). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature. You can make extra starter to make a small sourdough loaf to test your starter if you like today!
DAY #11: Discard half of the starter (or make blueberry & apple sourdough muffins with the discarded starter - recipe coming soon). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #12: Discard half of the starter (or make sourdough coffee cake with the discarded starter - recipe coming soon). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #13: Discard half of the starter (or make parmesan and garlic sourdough crackers with the discarded starter). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature.
DAY #14: Discard half of the starter (or make sticky sourdough cinnamon scrolls with the discarded starter - recipe coming soon). Add 60g filtered water and 30g rye flour to the starter container and mix well. Rest for 24 hours at room temperature. Your starter will then be ready to make your first loaf of sourdough bread!
RETURN TO SOURDOUGH ARTICLES
NOTES:
- 60g = 2oz
- The Pineapple Juice Solution by microbiologist Debra Wink
- Feeding: as your sourdough starter gets more developed (i.e. after 7 days), you can increase the feedings to every 8-12 hours. When the starter is bubbly, discard all but 1-2 tablespoons of starter and then add 60g filtered water and 30g rye flour to the starter container and mix well. Australian kitchens can often be quite warm, so we have found 2-3 feeds a day are beneficial to our starters, especially if we are baking bread every few days.
