How to make and maintain an active sourdough starter for baking
This sourdough starter recipe uses a simple flour and water mixture to cultivate wild yeast and bacteria, resulting in a strong, active starter perfect for sourdough bread and other recipes. It requires patience but yields a healthy, vibrant culture that lasts for years with proper care.
Quantities update for pizza count and yeast type.
Combine all-purpose flour (720g) and whole wheat flour (360g) in an airtight container. This mixture will be used to feed your starter.
In a clean jar, mix all-purpose flour (80g), whole wheat flour (40g), and water (120g). Stir thoroughly to hydrate the flour, cover loosely with a lid or breathable cloth, and secure with a rubber band. Place in a warm spot (around 24°C / 75°F).
After 24 hours, stir your starter to incorporate air. Re-cover and return it to the warm spot.
Discard all but 2 tablespoons of the starter. Feed with all-purpose flour (60g), whole wheat flour (30g), and water (90g). Mix thoroughly and cover.
Repeat the process daily: discard all but 2 tablespoons of the starter. Feed with all-purpose flour (60g), whole wheat flour (30g), and water (90g). Mix thoroughly and cover.
If after day 4 your starter seems sluggish, add all-purpose flour (60g), whole wheat flour (30g), and water (90g) 12 hours after feeding to encourage activity.
Once your starter is active and doubling reliably, transfer it to a clean jar with space for expansion. Store in the fridge with the lid loosely placed (not airtight). Feed weekly: discard all but 2 tablespoons, then mix all-purpose flour (60g), whole wheat flour (30g), and water (90g). Before baking, remove the starter from the fridge, feed as usual, and allow it to become active (bubbly and doubling) at room temperature before use.
