🌾 Golden Earth Easy Sourdough Starter
You’ll Need:
1 cup (120 g) whole wheat or rye flour (helps kickstart fermentation)
1 cup (240 ml) filtered water (room temp, not chlorinated)
A clean glass jar (quart size works well)
A loose lid or cloth cover
Day 1
Mix 1 cup flour + 1 cup water in your jar until smooth.
Scrape down the sides, cover loosely, and let sit at room temp (70–75°F is ideal).
Day 2
You may see a few bubbles — or not yet (that’s okay).
Discard half the mixture.
Add ½ cup flour + ½ cup water, stir, cover again.
Day 3–4
You should start seeing activity: bubbles, rising, a tangy smell.
Continue: discard half, feed with ½ cup flour + ½ cup water every 24 hrs.
Day 5–7
Your starter should be doubling within 4–6 hours of feeding.
Test: Drop a spoonful in water — if it floats, it’s ready to bake!
** If it’s not strong yet, keep feeding daily until it passes the float test.
🥖 Using Your Starter
Keep at room temp and feed daily if you bake often.
Or store in the fridge and feed once a week.
Always keep at least ½ cup starter when baking.
Notes:
You can use all-purpose flour as well. We have tried many flours and recommend starting with whole wheat flour.
Consider using a kitchen scale to weigh ingredients for the most accurate measurements.
If your kitchen is on the cooler side, put your oven on the warm setting for 20 minutes, turn off, then put starter in for 20-30 minutes. This gives our starter a good leap forward and makes up for a cool kitchen - especially in the colder months.
Starter can be kept in the fridge for up to months if fed weekly.
