Recipe: Extra Simple Sourdough Starter How-To

My original sourdough starter instructions were a bit long winded - so I thought I'd sum up the most important steps.

I tested and re-tested these steps and jotted down notes with each step - this is basically a fail proof method for creating a sourdough starter.

Extra (long winded) info on creating a sourdough starter can be found here.

As for now, here are the simplified instructions:

Sourdough Starter

Day One:

A.M. - Using a clean utensil, mix thoroughly together in quart glass jar:

1 cup rye flour

3/4 cup warm filtered water

Scrape down sides, cover loosely.

Let sit for 24 hours.

(Some small bubbles will begin to form within that time frame.)

Day Two:

A.M. - Using a clean utensil, mix thoroughly into starter:

1 cup rye flour

3/4 cup warm filtered water

Scrape down sides, cover loosely.

(Will double in volume within the next 12 hour period.)

P.M. - Transfer mixture over to larger container. Using a clean utensil, mix into starter:

1 1/4 cup rye flour

3/4 cup + 2 Tbsp warm filtered water

Scrape down sides, cover loosely.

Day Three:

A.M. - Using a clean utensil, mix thoroughly into mixture:

1 1/2 cups rye flour

1 cup warm filtered water

Scrape down sides, cover loosely.

(By now there will be approximately 5-6 cups of starter. It's ready to be used.

Whole wheat flour can now be used to feed the starter. Warm or cold water can now be used.)

P.M. - Using a clean utensil, mix thoroughly into mixture:

1 3/4 cup wheat or rye flour

1 cup cold or warm filtered water

* * *

Continue feeding your starter morning and night. There is no need to measure how much you'll be putting in. Simply follow this guideline:

If you need to take a break from caring for your starter simply place it in your fridge and feed it (proper flour and water ratios) once a week.

If you have more starter than you need, throw some of it away and continue feeding the remaining starter its proper ratios.

If, after the first three day period, you forget to feed the starter, a thin film of mold will begin to form on top of your starter. This mold isn't harmful. Your starter isn't ruined. Simply scrape off the film and feed your starter as usual.

Black, pink or rotten smelling starter means your starter has been infested with bad bacteria - throw it away and start over.

You can now make all sorts of perfectly nutritious breads: sourdough waffles, sourdough muffins, sourdough rye-flax bread and sourdough sandwich bread (recipe coming soon).

Here's why I make sourdough breads.