(Printable link at the bottom of the recipe!)
This is the very easiest way to create a viable sourdough starter from ANY flour in about 2 weeks, with almost no effort. Note that if your starter molds during the first week, your home is high in mold spores, and may even be colonized. You can try again, adding 2 drops (only) of distilled white vinegar to the initial mix, which may help guard against mold invasion. But if your starter molds again, you’re going to have a very difficult time creating a starter from scratch. Buy a starter online, or adopt one from a local Facebook sourdough group…it will quickly become YOUR starter after a few feedings.
Simple Sourdough for Lazy People Method
Sourdough Starter Experiment series: (more science, faster but more complicated method) https://youtu.be/A_PghQtLZtk
My favorite kitchen scale (restaurant grade, takes AAA batts or electric power)
The container I use for my starter’s “forever” home
RECIPE / METHOD
DAY 1 – Initial Mix
In a 1 quart / 1 Liter sized container (or larger), combine:
4oz / 113g filtered or purified water
4oz / 113g flour (any type)
Stir very well. Scrape down the sides of the container and then wipe the sides of the container clean with paper towels. (Helps reduce risk of mold infestation.) Cover loosely (NOT airtight!) and rest at room temp for 1 week, or until liquid begins to gather on top of the surface. (If this happens sooner than 1 week, proceed to the next step. If it has not happened in 1 week, wait until you see the liquid gathering on top.)
DAY 8 – First Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type, or if you started with whole grain flour, you can switch to white flour at this point)
Stir well, cover loosely, and rest at room temp for 2 days. (If hooch gathers sooner, or your home temp is above 80F/ 27C, you can use a 24 hour feeding cycle.)
DAY 10 – Second Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 12 – Third Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 14 – Fourth Feeding
Stir well. Into a large bowl, weigh out:
4oz (113g) starter
Into this bowl, add:
12oz (340g) filtered water
1 lb 4oz (567g) flour
0.7oz (20g) salt
Proceed with the normal steps for making Simple Sourdough.
In the starter container, give a fourth feeding:
2oz (57g) flour
2oz (57g) water
If the dough doubles in 24 hours or less at room temperature, your starter is mature. If not, switch to a 24 hour feeding cycle, and continue the discard/feedings for 2 or 3 more cycles, and test again.
When your starter is mature, move it into a larger container and give a large feeding (example: 12oz flour and 12oz water). Cover, leave on the countertop for several hours until you notice bubbly activity, then refrigerate. Feed only when you get low on starter and need to make more, even if that’s every few months. NEVER pour hooch off your starter if it has gathered in the fridge, stir it back in before measuring off starter or feeding.
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