Simple Sourdough Starter

Creating a sourdough starter for the first time can seem daunting and mysterious, but consistency and a little patience are all it takes!

I adapted this straightforward recipe from Emilie Raffa's recipe on the Clever Carrot blog specifically for Janie's Mill flours. In testing the recipe I created two starters with each one being fed exclusively Dark Rye or Artisan Blend flours. Both starters began to bubble and flourish within a few days. Rye flour has a naturally higher sugar content so this starter produced a slightly faster activation, but both flours are great choices. I recommend using Artisan Blend flour for routine feedings of your starter and Dark Rye flour when your starter needs an extra boost of energy before a bake.

Time: 6-8 days for an active, mature starter

Tips and Best Practices

• Establish a routine time of day to feed your starter and do your best to stick to it. 
• When your starter has shown consistent activity for a few days after the seventh day, you can safely refrigerate your starter for a week at a time between feedings. If you bake 3-4 times a week with sourdough, keep your starter at room temperature and feed daily. But if you bake once a week or less, keep your starter refrigerated to slow its metabolism and extend the time between feedings. Before you plan to bake, feed your starter and let it rise at room temperature for at least 24 hours. 
• Use a rubber band or tape to mark the height of your starter after you feed it so you have a benchmark for when your starter has doubled in size and is ready to use.  

Ingredients

• 3 pounds of Janie's Mill Dark Rye flour or Artisan Blend flour
• You will use 60 g (½ cup) of flour each day when you feed your starter. 
• Warm water (around 85° F) 

Instructions

Day 1: Make the starter

• In a large, clear jar combine 60 g of your chosen flour and 60 g of warm water (around 85° F). A clear jar will give you a better view of the activity in your starter! Cover the jar and let it sit at a warm temperature (75-80°F) for 24 hours.
• Note the time you created your starter and try to stick to this time for future feedings. 

Day 2: Give it time

• Check your starter for bubbles on the surface, but don't worry if you don't see any activity yet. You don't need to do anything on Day 2. Let your starter sit at a warm temperature for another 24 hours. 

Day 3: Start daily feedings

• Spoon out and discard about half of your starter (60 g). Then feed your starter by adding 60 g (1⁄2 cup) of flour and 60 g of warm water to your jar. Mix until smooth. Cover and let rest for another 24 hours at warm room temperature. 
• Tip: Save your sourdough discard! Sourdough discard can add flavor and tang to pancakes, cookies, muffins, and a myriad of other baked goods. I recommend keeping sourdough discard in the freezer to avoid waste and ensure you always have some on hand. 

Days 4, 5 & 6: Continue daily feedings

• At about the same time each day, remove and discard half of your starter and add 60 g flour and 60 g warm water. Your starter will begin to rise after each feeding and bubbles will form throughout the culture. If you still don't see bubbles at the point, keep discarding and feeding your starter consistently and make sure it's in a warm environment. It can sometimes take 1-2 weeks before a starter shows consistent activity. Be patient and don't give up!