Whole-Wheat Flour Sourdough Starter

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  • Time icon
    Total Time
    5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    108
based on 1 ratings

Looking for an easy, sourdough starter recipe for beginners? Adapted from Artisan Sourdough Made Simple, follow this no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.

Inspired by: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/

recipe updated Jun 23, 2021

Ingredients

  • Water icon
    Water
    120 g
  • Whole wheat flour icon
    Whole wheat flour
    120 g

Tools

  • kCook icon Plastic wrap
  • kCook icon Jar

Step preview

  1. Add water and whole wheat flour to a clean jar
  2. Mix with tablespoon until smooth
  3. Cover loosely with plastic wrap
  4. Let rest overnight on surface in a warm place
  5. Day 2: Look for Bubbles
  6. Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay
  7. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter in your warm spot for another 24 hours.
  8. Day 3: Feed Your Starter
  9. Remove and discard approximately half of your starter from the jar. The texture will be very stretchy.
  10. Add whole wheat flour and water to the jar
  11. Mix with tablespoon until smooth
  12. Cover loosely with plastic wrap
  13. Let rest in your warm spot for another 24 hours.
  14. Days 4, 5 & 6: Keep on Feeding!
  15. Repeat the feeding process outlined on Day 3 (remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water.)
  16. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again.
  17. Day 7: A Sourdough Starter is Born!
  18. By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small.
  19. The very last step is to transfer your starter to a nice, clean jar.
  20. If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week).
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