Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Easy Sourdough Starter Recipe

It’s been so fun to provide you with sourdough recipes, and many of you have asked for an easy sourdough starter recipe, so here is a step-by-step tutorial along with printable instructions!

Easy Sourdough Starter Recipe

Here are the ingredients and tools you will need to make your sourdough starter:

Whole wheat flour (just a 1/2 cup)
All-purpose flour (I prefer organic)
Water
Glass jar or sourdough crock
A spoon and fork
Clean cloth
Kitchen scale 

Now it’s time for the tutorial! (The printable recipe is below the tutorial)

Easy Sourdough Starter Recipe

Day One: Place 60g whole wheat flour and 60g water in a mason jar and stir with a fork to combine. Place a towel over the jar and leave it out at room temperature (around 72-82 degrees F) for 24 hours.

Day Two: Check the starter to see how it’s doing. You might see a few bubbles, but you might not. No need to worry! If there is any liquid on top, simply pour it off and then place the cloth back on the jar and let it sit for another 24 hours.

Day Three: Remove 1/2 of the starter from the jar and add 60g all-purpose flour and 60g water to the starter. Stir with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.

Day Four: At this point, you should start to see some bubbles. This is good! It means the fermentation process has begun. And, if you don’t see many at this point, it’s ok. The bubbles will come!

Remove half of the starter, add 60g all-purpose flour and 60g water to the starter and stir with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.

Day Five: Remove half of the starter, add 60g all-purpose flour and 60g water to the starter and stir with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.

Day Six: Remove half of the starter (about a 1/4 cup at this point), add 60g all-purpose flour and 60g water to the starter and stir with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.

Day 7: At this point there should be lots of bubbles and the texture will be spongy and/or fluffy. It should have a pleasant aroma. If you see all of these things, your starter is ready to use.

If your starter isn’t ready yet, don’t worry, just continue to feed the starter (60g of flour and 60g of water) each day until you see these signs. It could take a week or two longer.

And, as I mention in the video, it’s important to not let your starter get larger than 2 cups in volume. When it gets to about 2 cups, remove half of the starter, and then feed with your usual 60g flour and 60g water. You can give some of the discarded starter to a friend who wants to make some sourdough bread, or use it in a sourdough recipe.

Here are some fun recipes you can try once your starter is ready!
Fermented Sourdough Bread
Sourdough Cinnamon Rolls
Sourdough Brioche Cinnamon Swirl Bread
Sourdough Chocolate Chip Cookies

Easy Sourdough Starter Recipe

Keep in mind - If you accidentally add a gram or two of excess water, just add an additional 1-2g of flour to even things out. Getting off by a gram or so every once in a while won't ruin your starter.

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Ingredients

    Day One:
  • 60 grams whole wheat flour
  • 60 grams water
    • Day Two:
  • No ingredients are needed
    • Day Three:
  • 60 grams all-purpose flour
  • 60 grams water
    • Day Four and Beyond:
  • 60 grams all-purpose flour
  • 60 grams water

Instructions

  1. Day One: Place the flour and water in a mason jar and stir with a fork to combine. Place a towel over the jar and leave it out at room temperature (around 72-82 degrees F) for 24 hours.
  2. Day Two: Check the starter to see how it's doing. You might see a few bubbles, but you might not. No need to worry! If there is any liquid on top, simply pour it off and then place the cloth back on the jar and let it sit for another 24 hours.
  3. Day Three: Remove 1/2 of the starter from the jar and add 60g of all-purpose flour and 60g of water to the starter. Stir with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.
  4. Day Four: At this point, you should start to see some bubbles. This is good! It means the fermentation process has begun. And, if you don't see many at this point, it's ok. The bubbles will come! Remove half of the starter in the jar and add 60g of flour and 60g of water. Stir with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.
  5. Day Five: Remove half of the starter in the jar and add 60g of flour and 60g of water. Stir with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.
  6. Day Six: Remove half of the starter (about a 1/4 cup at this point in the jar and add 60g of flour and 60g of water. Stir it with a fork until the flour is completely incorporated. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours.
  7. Day Seven: At this point there should be lots of bubbles and the texture will be spongy and/or fluffy. It should have a pleasant aroma. If you see all of these things, your starter is ready to use. If your starter isn't ready yet, don't worry, just continue to feed the starter (60g of flour and 60g of water) each day until you see these signs. It could take a week or two longer.
  8. After the starter is ready to use, continue to feed your starter each day, cover with a cloth and leave at room temp until it's time to feed the next day. When the starter gets to be about 2 cups, it's a good idea to remove half of the starter from the jar (you can use this in a sourdough recipe , give it to a friend who wants to start baking sourdough, or discard). Then, simply feed your starter with the regular 60g of flour and water.
  9. If you need to leave town, or you don't want to use the starter for a while, loosely screw a lid on the jar and place it in the fridge. It's a good idea to feed the starter once every other week when it's not in use. Then, when you're ready to use the starter again, remove it from the fridge and feed the starter for 2 days before using. If it has liquid on top, just discard the liquid and feed the starter again.

Nutrition

Calories

443 cal

Fat

2 g

Carbs

88 g

Protein

17 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
5383
https://deliciouslyorganic.net/easy-sourdough-starter-recipe/

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10 Comments

  2. Lois

    What if you are wheat intolerant? I have been staying away from it for about 4-5 years. Even the home ground wheat I used to mill to make my own bread. Does the process of fermentation help for those of us who do not tolerate it?
    Reply to this comment

      • Wylldrose

        I too would like an answer to this question. I followed the link and found recipes only. I have Celiac Disease and Hashi's and don't dare allow gluten in my diet. I find it rather disturbing to find a recipe with whole wheat flour in your list after stating to in the early modules to remove it and other grains. Color me confused Carrie.
        Reply to this comment

        • Deliciously Organic

          Here’s what I say in the post: “As I’ve mentioned before, a grain-free diet isn’t meant to be lifelong. Once you’ve taken the proper steps to heal, you can slowly add properly prepared grains back into your diet with the help of your nutritionist or holistic practitioner. Fermented sourdough bread can often be tolerated by those with gluten sensitivities and can be a good first bread to try after you’ve been avoiding grains for a long period of time. The process of slow fermentation allows the bacteria to break down the carbohydrates and gluten and also neutralizes the phytic acid, making it easier for the body to digest. And, sourdough bread contains healthy resistant starch and doesn’t raise blood glucose levels as much as conventional wheat bread.” Adding back properly prepared rice and fermented sourdough was a huge goal of mine when I was walking through my healing journey. After 5 years of being on a strict grain-free, nutrient-dense diet, I was able to add these 2 foods back. You said that these recipes are “in my list”. Yes, I have 5 sourdough recipes out of the hundreds of recipes on my site, but I’m not aware that I have any of these recipes linked to anything inside the Thyroid course. If I do, please let me know and I’ll make that edit. If you have additional questions about this, come ask me during one of our weekly FB lives. I’m happy to share more details!
          Reply to this comment

  3. Julie

    Can’t wait to follow this as I have tried so many other teachers suggestion. Two are well known British Bakers. I needed something more simple as I continue to fail at making a starter. There are many different opinions on -type of water -room temperature -type of flour -ratios Yada yada!!! Am off to start yours!!!
    Reply to this comment

  5. Roseann Reynolds

    I have been feeding a sourdough starter using Einkorn flour. It was doing good until this past few days (day 20) when the odor was not pleasant at all, so i decided to start over. Your amounts are slightly different from the Einkorn starter from other websites but I know that Einkorn flour is a bit different. It is very good for people with gluten sensitivities. The biggest difference is in most recipes the liquid that accumulates at the top of the jar is mixed back in (hooch) and the discard is put in another jar to use with recipes that do not require yeast. I have made several recipes with the discard starter and most have been successful. I am looking forward to trying your procedure.
    Reply to this comment

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