I made my Sourdough Starter from Scratch 8 years ago. Since then, I feed it regularly and try to bake sourdough bread whenever I have the chance. I simply love the whole process and there is no way back for me. All started as a challenge, as it was hard to believe that bread could be baked without using commercial yeast at all, and have such amazing results even in the home oven.
I knew that this was the way our grandparents were actually baking bread many years ago when yeast was hard to find, so I wanted to try it for myself. The sourdough starter I made followed exactly the steps shown below. It worked for me from the first time. All you need for starting your own starter is water and flour. Simply follow all the steps and will definitely work for you and in no more than 7 days you will be able to bake your first sourdough bread with your own Sourdough Starter from Scratch. I am sure you will feel the same as I do, you will never turn back to classic yeast bread ever again. Happy baking!
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Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi Ella,
Many thanks for all your efforts to share such great recipes that are beautiful and delighted other than deliciousness that has come along with an artistic flair and professional presentation.
I have made this sourdough starter based on your structure, but it raised before the first 24 hours. It’s tripled now and also bubbling. Is it normal? As this is my 5th try (My first try with your receipt) I don’t want to fail anymore.
Should I feed it before 24 hours?
It’s really amazing recipe but please I need a video for it because I didn’t understand the process of preparing the sourdough starter
Hi! Between the first and second feeding for refrigerated starter, do you put it back in the fridge? Thank you! 🙂
Hello from Ukraine!
Everything you do is perfect. I`ve tried a lot from your recipes and everything went great.
When you feed your starter do you leave it in a dark place or it doesn`t matter?
Curious why rye? Could you sub another flour?
Türkiye’den merhaba, 7 günün sonunda mayayı buzdolabına kaldırıp, haftada sadece bir gün mü besliyorsunuz? Buzdolabında saklanan mayayı birinci ve ikinci besleme arasında tekrar buzdolabına koyuyor musunuz? Ve artık kavanozun ağzını daha sıkı mı kapatmalıyız? Sana çok teşekkür ederim. 🙏💐🧿
English,
Hello from Türkiye, after 7 days, do you put the yeast in the refrigerator and feed it only one day a week? Do you put the yeast back in the refrigerator between the first and second feeding? And should we close the jar more tightly from now on? Thank you very much 🙏💐🧿
Hello! 😊 Yes, that’s right. Once your starter is established (after about 7 days), you can store it in the refrigerator and feed it about once a week if you don’t bake often. After feeding, you can let it sit at room temperature for several hours until it doubles or more, to become active, then return it to the refrigerator. And yes, from this point on, you can keep the jar loosely covered with the lid (not completely airtight). Happy baking!