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A close-up of a freshly baked sourdough bread with a crispy crust.

How to grow sourdough bread Sourdough Bread

This guide provides comprehensive instructions on how to cultivate and maintain a robust sourdough starter, crucial for baking delicious sourdough bread. Learn the step-by-step process of mixing flour and water, feeding your starter, and ensuring its health and activity.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 loaf
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Starter Ingredients
  • 50 g all-purpose flour
  • 50 g whole wheat flour
  • 100 g water room temperature

Equipment

  • quart-sized glass jar

Method
 

Day 1: Creating the Starter
  1. Combine 50g all-purpose flour, 50g whole wheat flour, and 100g room temperature water in a quart-sized glass jar. Stir well until no dry flour remains, then cover loosely with a lid or plastic wrap and let it sit at room temperature for 24 hours.
Day 2-7: Feeding the Starter
  1. Discard about 80% of the starter, leaving 50g in the jar. Add 50g all-purpose flour, 50g whole wheat flour, and 100g room temperature water. Mix thoroughly, cover loosely, and let it sit at room temperature for another 24 hours.
Ongoing Maintenance
  1. Continue the feeding process as in Day 2-7 daily. Your starter is ready when it consistently doubles in size, is bubbly, and passes the float test within 6-8 hours after feeding.

Notes

Make sure to use unfiltered water as chlorine can inhibit yeast activity. The "float test" involves dropping a small amount of starter into water; if it floats, it's active and ready to use.