Sourdough Starter
Image générée par IA
Végétalien Global

Sourdough Starter

Build a lively, reliable sourdough starter from flour and water over several days. This small-batch method produces a pleasantly tangy culture ready for bread, pancakes, and other naturally leavened baking.

15 min 1 portions Medium
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Comment préparer

1
On day 1, combine 25 g whole-wheat flour and 25 g water in a clean 750 ml jar. Stir until no dry flour remains, scrape down the sides, cover loosely, and leave at room temperature for 24 hours. The mixture may show a few bubbles, but it does not need to rise yet.
Freshly mixed whole-wheat flour and water in a glass jar Image générée par IA
2
On day 2, stir the culture, then discard all but 50 g. Add 25 g bread flour and 25 g water, and mix thoroughly. Cover loosely and leave for another 24 hours at room temperature.
3
On day 3, discard all but 50 g of the starter. Add 50 g bread flour and 50 g water, mixing until smooth. Cover loosely and rest for 24 hours. Look for more bubbles and a lightly tangy, fruity aroma.
4
On days 4 through 6, repeat the feeding every 24 hours: keep 50 g starter, then mix in 50 g bread flour and 50 g water. If the starter rises and collapses within 12 hours, begin feeding every 12 hours instead. Keep the jar at about 24–27°C when possible.
5
On day 7, discard all but 50 g of starter, then mix in 50 g bread flour and 50 g water until smooth. Mark the starting level with a rubber band and leave the jar at 24–27°C. Check after 4–8 hours: it is ready to bake when it has doubled in volume, shows bubbles throughout, and smells pleasantly tangy rather than harsh or spoiled. If it has not doubled, repeat the same feeding every 24 hours for another 1–3 days.
Active sourdough starter doubled in a marked glass jar Image générée par IA
6
For maintenance, keep 50 g starter and discard the rest. Stir in 50 g bread flour and 50 g water until no dry flour remains. If baking within 4–8 hours, leave the covered jar at room temperature until expanded and bubbly. Otherwise, let it begin fermenting at room temperature for 1–2 hours, then cover and refrigerate. Before baking, bring it to room temperature and feed it; use it when doubled and visibly bubbly.

Pourquoi cette recette fonctionne

Whole-wheat flour supplies abundant microorganisms and minerals for an active beginning, while regular discard-and-feed cycles keep the culture balanced, mildly acidic, and strong enough to leaven dough.

Conservation et réchauffage

Comment la conserver

Once mature, keep the covered starter in the refrigerator and feed it at least once every 7 days. Discard any culture with fuzzy mold, pink or orange discoloration, or an unpleasant rotten smell.

Comment la réchauffer

Not applicable; sourdough starter is a living culture and should not be reheated. Bring refrigerated starter to room temperature before feeding or baking.

Nutrition / portion

1444kcal
51,05 gprotéines
303,05 gglucides
6,50 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 22 août 2026 · mise à jour le 22 août 2026