Sour dough Starter Recipes

Basic flour sour dough

7-Day Starter Recipe

Day 1: Combine 60g (approx. 

 cup) whole wheat or rye flour and 60g (approx. 

 cup) warm water in a clean glass jar. Stir until no dry flour remains, cover loosely with a lid or cloth, and let sit in a warm spot (75-80 deg) for 24 hours.

Day 2: You may see a few bubbles, but it may look inactive. Discard half of the starter (approx. 60g). Feed the remaining mixture with 60g flour (all-purpose or bread flour is fine now) and 60g water.

Day 3-6: Repeat the feeding process: discard half, add 60g flour, and 60g water, stirring well each time.

Day 7 (or until ready): The starter should be very bubbly, smell tangy/fruity, and consistently double in volume within 4-6 hours of feeding. 

Essential Tips

Consistency: The starter should be a thick, spoon-able paste, not too runny.

Discarding: Discarding is necessary to prevent an overabundance of starter and to keep the yeast hungry and active.

Temperature: A warmer spot (like on top of the refrigerator or in a turned-off oven with the light on) helps speed up the process.

Float Test: Take a small spoonful of your starter and drop it into a cup of water; if it floats, it is ready to bake. 

Once active, feed your starter regularly or store it in the refrigerator, feeding it once a week. 

Potato Starter

Peel one potato and boil in 2 cups filtered water.

When potato is completely cooked soft and done drain the water into a clean jar and let cool completely.

Mash the potato and set mix into the cold potato water.  cover loosely.

After 2 to 3 days the starter is ready to bake with.

Use one cup of potato starter per every 3 cups of flour.

To feed the starter boil another potato and add the cooled water and a little of the potato back to the jar.  Refrigerate till needed.

When using refrigerated starter:  Take out of the fridge and let get room temperature and it will be ready to use..