We're giving this recipe five stars for its simplicity and consistent results in creating the perfect sourdough starter using our sourdough starter jar kit. Just follow these easy steps, and you'll be on your way to an incredible adventure in homemade artisan bread-making!
Creating your first sourdough starter can take between 7 to 12 days, yet this guide is designed to simplify the process for you. With just a few minutes of dedicated attention daily, you will likely find the experience enjoyable and rewarding.
Ingredients
- Mix 100g of whole wheat flour with 100g of filtered, room-temperature water in the glass jar. The mixture will be thick initially but will thin as the yeast breaks down the gluten.
- Use a silicone spatula to scrape down any starter residue from the sides, and rinse away any remaining residue with filtered, room-temperature water.
- Use the feeding band to mark the starter's level and the feeding day or time. Track your starter’s progress with the printable daily feeding tracker, accessible on the homepage.
- Let the mixture rest at room temperature for 24 hours, away from direct sunlight. Loosely cover the jar using the cloth cover.
Day 2 to Day 7: Feeding Again
- Retain 100g of the starter and discard the rest.
- Add 100g of unbleached all-purpose flour and 100g of room-temperature water to the remaining starter, and mix well.
- Use a silicone spatula to scrape down any starter residue from the sides, and rinse away any remaining residue with filtered, room-temperature water.
- Use the feeding band to mark the starter's level and the feeding day or time.
- Let it rest at room temperature for 24 hours, away from direct sunlight. Loosely cover the jar using the cloth cover.
Day 8 and Beyond
- If your starter is ready, congratulations! If it’s not, don’t worry—simply repeat the previous step until it reaches maturity. A mature sourdough starter is resilient and can thrive for years with proper care.
How to Know When Your Starter is Ready:
- It doubles in size within 4-6 hours after feeding and has plenty of bubbles.
- It has a pleasant, sour smell and a dome-shaped top with bubbles.
- Drop a bit of the starter into a bowl of room-temperature water. If it floats, it’s ready to bake bread.
Congratulations
Congratulations, You’re now on the path to becoming a sourdough aficionado. With Spring Crust, you’re not just baking bread; you’re weaving a tapestry of taste, tradition, and togetherness—one loaf at a time.
We’re here to help! For any questions, please reach out via our ChatBot assistance or contact us at support@springcrust.com.
Happy Baking!
Fefa, Marce, Alexis