Sourdough Starter Whole Grain (Print Version)
Start your own active, bubbly sourdough starter using simple whole grain flour and water in just one week.
# Ingredients:
→ For the sourdough starter
01 -
100 g whole grain rye flour or whole wheat flour, preferably organic
02 -
500 g all-purpose flour, unbleached and preferably organic, for feedings
03 -
1 litre filtered or spring water, at room temperature
# Instructions:
01 -
Record the weight of your clean, empty glass jar in grams and label with the current date for clear tracking.
02 -
Add 100 g whole wheat or rye flour and 100 g water to the jar. Mix thoroughly with a fork until homogenous; the mixture will be thick. Scrape down the sides with a spatula, cover loosely, and secure a rubber band around the jar to mark starter height. Allow to rest at room temperature for 24 hours.
03 -
Inspect the starter. Minimal or no activity is expected; small bubbles may be visible. Leave covered at room temperature for another 24 hours.
04 -
Remove and discard half the mixture, retaining 100 g of starter. Add 100 g all-purpose flour and 100 g room temperature water. Mix thoroughly, scrape down sides, cover loosely, and let rest for 24 hours at room temperature.
05 -
Discard all but 100 g of starter. Feed by adding 100 g all-purpose flour and 100 g room temperature water. Stir well, scrape down sides, loosely cover, and rest 24 hours at room temperature. If growth slows, continue the feeding routine.
06 -
Discard until 100 g of starter remain. Add 100 g all-purpose flour and 100 g water. Stir thoroughly, scrape down sides, loosely cover, and rest 24 hours.
07 -
Each day, discard until 100 g of starter remain. Feed with 100 g all-purpose flour and 100 g water, mix completely, scrape the sides, cover loosely, and let rest until at least doubled in size.
08 -
Test maturity by dropping a spoonful of starter into a bowl of water. If it floats, the starter is ready to use. If not, continue daily discard and feeding until appropriate activity is observed.
09 -
For frequent bakers, maintain the starter at room temperature and feed daily, discarding as before and allowing it to peak for 4–6 hours prior to use. For casual bakers, refrigerate and refresh the starter weekly: discard, feed, rest at room temperature for 1–2 hours, then return to refrigeration.
# Notes:
01 -
Always use filtered or spring water to prevent chlorine from disrupting fermentation.
02 -
Starter behaviour may vary based on flour type, ambient temperature, and water source.
03 -
It is normal for activity to fluctuate or slow down, especially on day 4 or 5; remain consistent with feedings.