Making Your Own Wild Sourdough Starter
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Making Your Own Wild Sourdough Starter

Making Your Own Wild Sourdough Starter

Making Your Own Wild Sourdough Starter

INGREDIENTS

1/2 cup whole wheat or rye flour (or other whole grain)

1/2 cup slightly warm water (filtered or de-chlorinated)

In a quart-sized wide mouth jar, mix together the flour and water. Cover the jar with a loose lid or a piece of muslin cloth secured with a rubber band. Let it sit for 24 hours at room temperature (about 60-70 degrees).

After 24 hours, remove about 1 tbsp of starter. Compost the rest of the starter. (We know, it seems so wasteful, but you’re coaxing the population of wild yeast and bacteria into balance, so you have to get rid of the ones that have died valiantly for your cause!) Add 1/2 cup water to the reserved starter. Stir to combine, then add 1/2 cup flour and stir well. Cover and let it sit for another 24 hours at room temperature.

Then simply repeat, repeat, repeat : every day, reserve 1 tbsp of starter (compost the rest) and mix in equal parts whole wheat flour and water.

After about two weeks, you should have a healthy sourdough starter. A healthy starter will LOOK plump and bubbly, SMELL pleasantly sour and yeasty, and TASTE pleasantly sour and doughy.

As your starter matures, (over weeks, months and years) it will develop more nuanced flavor and overall heartiness.

Follow our Sourdough Feeding Guide to sustain your starter long term.

Recipe adapted from Josey Baker Bread.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.