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What Are The Origins Of Sourdough Bread? Brief History Of Sourdough

Sourdough Starter

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Making a sourdough starter is incredibly easy. Once you get the hang of it, you’ll begin to love the results so much that there’ll be a new loaf in your kitchen every day!

  • Yield: 1 starter 1x


  • 60g unbleached whole wheat flour
  • 300g warm non-chlorinated water (divided)
  • 360g all-purpose unbleached flour (divided)


  1. Using a clean glass jar, add 60g of whole-wheat flour, and 60g of warm, non-chlorinated water. The mixture will appear very thick and lumpy to begin with, but don’t worry this is completely normal. Cover the jar loosely and let it sit in a warm place.
  2. The next day, check the starter for any bubbles, if there are none don’t mix it, simply let the mixture sit for another 24 hours.
  3. On the third day, you’ll need to feed your starter no matter what it looks like. Scoop out half of the starter and throw it away. Then add 60g of all-purpose flour and 60g of warm water. Mix and cover loosely.
  4. On the fourth, fifth, and sixth days, discard half of the starter and feed as you did on day three. You’ll notice a natural rise and fall to your starter, which is important to note as this indicates that your starter is ready to bake. You can even monitor the growth of your starter using a rubber band, or marker pen, to mark where your starter began, and how much it grows with each feed.
  5. On the seventh day, your starter should be very bubbly and almost ready to bake bread. it should emit a subtly sweet and tangy aroma, appearing light and airy. If your starter does not look like this, then continue feeding it for a couple of days before using it.
  • Author: Natasha Krajnc