How to Make Sourdough Starter

Requirements

  • 1 or 2 quart (litre) jar
  • Digital scale
  • 1 cup (125g) flour
    • Whole grain for initial load
    • All purpose for all feedings
  • 1/2 cup (125g) non-chlorinated water

Now there are no hard rules on what flours to use or how much. I chose 125g flour (about 1 cup) and 125g water (about 1/2 cup) as many recipes call for 1 cup of starter and 125/125 gives about 1 cup of starter. I used a heritage whole grain flour to start as it would be the most wild complete with yeast and bacteria. All purpose is then used as it is cheap and results in a less sour starter.

If you don't have a scale, it is time to get one. Working on a sourdough starter with a scale is so much easier. Also professional bakers work from weight not volume. 

Day 1

Empty jar = 1,050 grams

Add Initial Flour/Water

  1. Weigh jar.
    I use a Anchor Hocking Heritage Hill 2 quart (~2 litre) jar.
    The jar WITHOUT THE LID weighs 1,050 grams.
  2. Add 125 g (1 cup) whole grain flour.
  3. Add 125 g (1/2 cup) non-chlorinated water.
  4. Mix until there are no dry pockets for flour.
  5. The jar should weigh 1,050 + 125 + 125 = 1,300 grams.

After

Jar + 125/125 g = 1,300 g

Day 2

Jar + 125/125 g = 1,300 g

Add Flour/Water

  1. Add 125 g (1 cup) ALL PURPOSE flour.
  2. Add 125 g (1/2 cup) non-chlorinated water.
  3. Mix until there are no dry pockets for flour.
  4. The jar should weigh 1,300 + 125 + 125 = 1,550 grams.

After

Jar + 125+125 + 125+125 = 1,550 g

Feeding

Jar + 125+125 + 125+125 = 1,550 g

Remove 1/2 of Starter

  1. Stir
  2. Remove starter until jar weighs 1,300 grams.

After 1/2 starter removed

Jar + 125+125 g = 1,300 g

Add 125+125 flour/water

  1. Add 125 g (1 cup) ALL PURPOSE flour.
  2. Add 125 g (1/2 cup) non-chlorinated water.
  3. Mix until there are no dry pockets for flour.
  4. The jar should weigh 1,300 + 125 + 125 = 1,550 grams.

After Feeding

Jar + 125+125 + 125+125 = 1,550 g

Pulling a Cup of Starter

Jar + 125+125 + 125+125 = 1,550 g

Add 125+125 flour/water

  1. Add 125 g (1 cup) ALL PURPOSE flour.
  2. Add 125 g (1/2 cup) non-chlorinated water.
  3. Mix until there are no dry pockets for flour.
  4. The jar should weigh 1,550 + 125 + 125 = 1,800 grams.
  5. Wait 8 hours

After feeding

Jar + 3x 125/125 = 1,800 g

Remove 1 cup of Starter

  1. Stir
  2. Remove 1 cup starter until jar weighs 1,550 grams.
  3. Now you have your cup of starter to make dough.

After Starter Removed

Jar + 125+125 + 125+125 = 1,550 g

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