easy sourdough starter

Easy Sourdough Starter Recipe (No discard)

Make your own sourdough starter in 7 days with this easy sourdough starter recipe! No Discard!

What is sourdough starter? Is it healthy?

Sourdough starter is a mix of flour and water, that is left out to ferment and develop a community of wild yeast. The yeast give sourdough foods a rich flavor, and they help make food you add sourdough starter to more nutritionally rich!

Think about other fermented foods like Kombucha. As the yeast and good bacteria eat they release nutrients that were “locked up” in the food, so we can absorb them.

Sourdough is super rich in antioxidants, vitamins, and minerals and is easier to digest for some people than regular bread. Check out this article from WebMD about Sourdough to learn more about the many healthy benefits!

How to start a sourdough.

I learned the basic feeding structure of a sourdough starter is equal parts sourdough starter, water, and flour.

Using this science, I wondered what would happen if I started with just a fraction of the original amount. My goal was that by the end of the week I would have just enough starter to make a loaf of bread, feed the starter, and put it back in the fridge for one week.

I also hoped this method would create a more robust community of yeast, since I was allowing them all to survive each day and continue doing whatever yeast do. (and not discarding half each day)

How did it go? I am excited to say I was successful! I present to you:

easy sourdough starter

Easy Sourdough Starter

jessfromearth42@gmail.com
Make your own sourdough starter from scratch in 7 days, no discard!
Servings 1 starter

Equipment

  • 1 quart mason jar and lid no ring, just loose lid
  • 1 Spatula or wooden spoon
  • 1 Kitchen Scale that weighs in grams
  • rubber band or tape to mark the top of the starter in the jar
  • sharpie to write on top of jar lid

Ingredients
  

  • Organic All Purpose Flour
  • Filtered Water at room temp

Instructions
 

  • First, weigh the empty jar on the kitchen scale and write down how many grams the jar is empty. We will need this to calculate how much to feed the starter in the future. I like to write it on the lid with a sharpie.
  • Day 1: Add 5 grams of all purpose flour and 5 grams of water to the mason jar, stir with the spatula until well combined.
    It seems like a really small amount, but just trust me! Cover with the loose lid and leave out on the kitchen counter.
  • Day 2: Today we will add 10 grams of water and 10 grams of flour.
    Add the water first and stir, then the flour. Mix well. Cover and let sit out overnight.
  • Day 3: Add 20 grams of water, stir well, and then 20 grams of flour.
    Mix well, level, and mark the top of the mixture, cover loosely with lid.
    I was starting to see a rise and bubbles by day 3 in mine. It's okay if you don't yet, everyone's kitchen is different!
  • Day 4: Today we add 40 grams of water, and 40 grams of flour.
    Mix water first, then flour, mark the top, cover, and let sit again.
  • Day 5: Add 80 grams of water and 80 grams of flour.
    Mix and cover like above.
  • Day 6: Almost there!
    Add 160 grams of water and 160 grams of flour.
  • Day 7: You did it! You officially have a sourdough starter. Give it a name if you’d like!
  • From here on out, you will need to take about half of your starter out each day to use, and feed the other half you leave on the counter. Be sure to mark the top of the starter right after you feed it with a rubber band or piece of tape so you can see how it rises.
    Weigh your jar after you remove some (and subtract the original empty jar weight) to see how many grams of starter you have left and feed the same 1:1:1 ratio of starter, water, and flour.
    So if you have 100 grams of starter left in the jar, add 100 grams of water, stir, and then 100 grams of flour.
  • You can also feed it once a week, and store it in the fridge if you don't want to feed it daily. The fridge just slows down the process and let's it rise slowly over several days instead of a few hours.
    A general rule of thumb is to feed it, let it double, and once it's fallen back to it's original height in the jar discard some and feed it again.
    You can feed it all, I did this a few times, you end up with A LOT of starter though!
    There are many recipes you can make with unfed starter that you take out to discard before feedings too. A few of my favorites are sourdough tortillas, and sourdough pancakes.

Notes

You can also add whole wheat flour or other flour if you’d like, just split the flour 50/50 with the all purpose flour.
I haven’t tried it myself yet, but some people will freeze the sourdough starter if they can’t feed it for a while or dehydrate it for long term storage.
easy sourdough starter recipe

Thanks for reading! Let me know any questions you have below in the comments!

Don’t forget to follow me on YouTube! jess from earth on YouTUBE

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