Homemade Sourdough Starter

Let's Cook

1. Step 1.

   In a nonmetal mixing bowl, combine 3½ cups all-purpose flour, 2 tablespoons sugar, 1 packet (2 teaspoons) active dry yeast, and 1 teaspoon kosher salt. Stir with a wooden spoon to blend. Never allow the starter to contact metal.

2. Step 2.

   Slowly pour in 2 cups lukewarm tap water while stirring by hand until the batter is well blended and forms a thick paste. Small lumps are fine; they will dissolve during fermentation.

3. Step 3.

   Cover the bowl with plastic wrap or a clean dishtowel. Place it in a warm spot (around 70–80°F) and let it sit for 3 to 5 days. Stir the mixture three times each day; it will rise and fall during this period.

4. Step 4.

   The starter is ready when it thins, develops a pleasantly sour aroma, and appears bubbly. Once ready, transfer it to a large covered crock or jar and store in the refrigerator until needed.

5. Step 5.

   To use the starter, measure out the amount required by your recipe. Let it come to room temperature before using, which takes about 4 to 5 hours.

6. Step 6.

   To replenish the starter after use, add a mixture of 3 cups flour, 2 cups water, 2 tablespoons sugar, and 1 teaspoon salt to the jar. Stir to blend with the remaining starter. Cover and let sit overnight in a warm place to ferment. The next morning, stir again and return to the refrigerator.

7. Step 7.

   If the starter is not used regularly, add 1 teaspoon sugar each week to keep it active.