Sourdough Starter 2 Ways - Traditional and No-discard method
Learn how to make sourdough starter 2 ways - the traditional method of feeding and discarding & a no-discard method using yeast water!
Traditional Starter Method - Initial Mix (Day 1)
- 120 g whole rye flour or whole wheat flour - See Note 1
- 120 g filtered water - use warm water if you're in a cold environment
Traditional Starter Method - Daily Feeding (Days 2 to 7)
No-discard Yeast Water Method
No-discard Yeast Water Method (100% hydration)
Mix all the yeast water, bread flour, and sea salt in a clear bowl or jar and cover it with plastic wrap. Set it in a warm place for 12 to 14 hours or until it doubles in volume. If you choose not to add the sea salt, it will be ready in less time (around 6 to 8 hours) so keep an eye on it. See Note 2 about adding salt. Once it doubles in volume, the starter is ready to use. This makes 200g of starter which is sufficient for most recipes. If you'd like a little leftover to keep in the fridge, increase the amount accordingly.Store any leftovers in the fridge and feed it like you would a regular starter. It will start to develop a sour flavor over time.
Traditional Sourdough Starter Method (100% hydration)
See the Frequently Asked Questions above for troubleshooting tips.
- Whole rye flour - based on my experience, starters that began with rye flour become active much faster due to the high nutrients found in rye flour. If you don't have rye flour, you can substitute with whole wheat flour. Avoid using bleached flour when making starters.
- Salt in the no-discard yeast water starter - the reason for adding salt to this method is because the yeast water already has a high population of yeast. So, we're able to add salt to delay the fermentation and add more flavor without harming the yeast.
Serving: 360g | Calories: 433kcal | Carbohydrates: 87g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Calcium: 18mg | Iron: 1mg