Instant Sourdough Starter Recipe

Easy Sourdough Starter (Made with Yeast) Friendship …

WEBApr 25, 2020 · Here's a super easy, no-fail way to start your sourdough starter, and it takes less than 10 minutes.

1. In a mixing bowl large enough to let your starter double or triple in size, combine all ingredients. Stir well and cover with plastic wrap. This is your Day 1. You should see a lot of activity this first day.
2. If you prefer to store your starter in a glass jar, make sure there is enough room for the starter to double or triple in size. Do not seal, but leave room for air to come in and out.
3. Place in a warm area of your kitchen.
4. For Days 2-6, stir daily, scraping down the sides.

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Sourdough Starter Super easy with no discard! A …

WEBApr 12, 2020 · Learn how to make a sourdough starter the easy way without endless feeding & wasteful discard! It's much easier than you …

1. Please start by reading my post above. It's long but it includes lots of important and useful information that will help you success.
2. IMPORTANT - I do not recommend using cups/tablespoons to make this starter because they are not accurate enough and it has to be absolutely exact. But if you are going to use them, the cup/tablespoons/teaspoon conversions are based on you using rye flour which is what I recommend using if at all possible for best results. If you use any other kind of flour the cups/tablespoons and teaspoon measures will not be accurate so you will need to recalculate them. For reference 1 cup of rye flour weighs 102 grams. 1 cup of wholewheat flour weighs 128 grams and 1 cup of all purpose flour weighs 125 grams.
3. ALSO IMPORTANT - At no point in this process should you discard any of the starter.
4. Day 1 - To a clean jar/container that's between 750 ml (25 oz) and 1 litre (34 oz) in size, add 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) of room temperature water. Mix well so you can't see any dry flour, level it as best you can and cover with the jar lid. Screw it on loosely but don't fully tighten it up. Don't screw the lid on tightly. If you have an elastic band, put it over the jar so it is level with the top of the flour/water mixture. That way you can see easily if there is any increase in volume. Leave the jar in a sheltered spot for about 24 hours, ideally at a temperature of between 20°C (72°F) to 26 °C (80°F) If your kitchen is very cool see my tips in the post above for how to keep your starter warm.

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