Use a kitchen scale for accuracy when measuring ingredients. Precision is key to a successful sourdough starter. The ideal temperature for fermentation is around 70 degrees F (21 degrees C). If your room temperature is significantly different, adjust the fermentation time accordingly. Be patient! It may take more or less than 10 days for your starter to become active, depending on environmental factors. Trust your senses and look for the signs of fermentation. Consider using a rubber band to mark the level of the starter after feeding; this helps you easily track its growth.
Chef John's Sourdough Starter
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME240 hrs 15 mins
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SERVING8 People
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VIEWS159
Embark on a culinary adventure with this simple yet rewarding sourdough starter recipe! Transform humble flour and water into a bubbling, thriving culture that will unlock the secrets to artisan bread baking. This is the foundation for incredible sourdough creations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Fiber2 g
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Protein11 g
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Saturated Fat0 g
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Sodium4 mg
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Sugar0 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepDay 1: In a clean container with a lid (large enough to accommodate expansion), mix 70 grams of bread flour and 70 grams of filtered water until well combined. Cover loosely to allow gases to escape. Let it rest at room temperature, ideally around 70 degrees F (21 degrees C), for 24 hours. (Time: 24 hours)
03
StepDay 2: Add another 70 grams of bread flour and 70 grams of filtered water to the mixture. Stir thoroughly to incorporate. Cover loosely and allow to rest at room temperature for another 24 hours. (Time: 24 hours)
04
StepDay 3: Discard half (140 grams) of the starter mixture. Add 70 grams of bread flour and 70 grams of filtered water to the remaining starter. Stir well. Cover loosely and let it rest at room temperature for 24 hours. (Time: 24 hours)
05
StepDay 4 through Day 10 (or until ready): Repeat the process from Day 3 each day. Observe your starter closely. It's ready when it exhibits signs of vigorous fermentation: a fruity, yeasty aroma and the ability to double in size within 2-3 hours after feeding. (Time: Approximately 24 hours per day)
06
StepOnce your starter is active and ready, refrigerate it to slow down fermentation. Feed it approximately every month (repeating the Day 3 feeding process) to keep it alive and healthy.
07
StepYour sourdough starter is now ready to use in your favorite sourdough recipes! Enjoy the process and the delicious bread you'll create.
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Lorna Mannconnelly
Apr 7, 2025Emily R.: 'My starter didn't double after 10 days, but it still smelled good, so I used it, and my bread turned out amazing!'
Dulce Franey
Feb 19, 2025Sarah J.: 'This recipe was so easy to follow! My starter is bubbling like crazy!'
Collin Ryan
Dec 29, 2024Jessica P.: 'I added a little bit of whole wheat flour and it gave my starter a great flavor!'
Marilie Monahanlockman
Nov 21, 2024Kevin S.: 'I had some issues with mold at first, but after cleaning the container, I started over and it worked perfectly!'
Kasey Gulgowski
May 25, 2024David L.: 'Great recipe! I love the detailed instructions and tips.'
Noemy Boyer
May 19, 2024Michael B.: 'I was intimidated to make a starter, but this made it seem so simple. Thanks!'
Mathew Koss
Jan 1, 2024Ashley M.: 'This is the best sourdough starter recipe I've ever used!'