Sourdough Starter - no added yeast

1/4 cup lukewarm water
6 T unbleached flour

Mix flour and water together in glass jar. Stir once or twice a day (I use a wooden chopstick). Keep loosely covered at room temperature, but leave uncovered every once in awhile and fan to encourage yeast from the air to get to mixture.
Every 12 hours, stir in 1 T (10g) flour and equal amount (weight) 2 1/2 tsp (10g) lukewarm water. Mixture should smell yeasty and healthy.
When mixture is bubbly, and rises to almost double in size when fed, it is ready to be used.
At this point, starter (at least 1/2 cup) can be refrigerated and fed as below* to use for baking.


Bread Starter, with yeast

1 1/4 cup flour
1 cup lukewarm water
1 tsp yeast

Combine in large container, cover loosely, let stand at room temp 8-10 hours.
At this point, starter (at least 1/2 cup) can be refrigerated and fed as below* to use for baking.


*Feeding

Every 1-4 weeks, refresh starter with equal (weight) amounts of flour and water (depending what size loaf you will be making) in a 1:3:3 (starter:water:flour) ratio. Ex - 50g starter plus 150g water plus 150g flour. If starter gets too strong, use a higher ratio of water and flour to the starter (ex. 1:4:4 = 50g starter plus 200g water plus 200g flour)
Stir all together (doesn't matter if lumps remain), cover loosely, let stand at room temp 8-10 hours. Refreshed Starter pic

At this point, reserve and refrigerate 1/2 cup refreshed starter, use remaining to bake. Recipe using starter




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