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Your step by step guide to a perfect sourdough starter with white flour in just 7 days. Sourdough starter is a natural levain that gives breads it’s rise and unique flavor. You can make any type of bread using a sourdough as long as you appreciate its unique lactic creamy note. Follow our step by step sourdough guide and you’ll never have to by a pack of yeast again to make your favorite breads.

INGREDIENTS FOR SOURDOUGH STARTER:

• Unbleached Flour 120 grams (1 cup)
• Spring Water room temperature – 120 grams ( 1/2 cup)

INSTRUCTIONS HOW TO MAKE SOURDOUGH STARTER (NATURAL LEVAIN):

1. Day 1- Add the 120 grams of flour and 120 grams of water into a bowl and mix together using a spatula just until the flour absorbs the water.
2. Transfer the mixture to a glass jar and cover with lid or cloth for 24 hours in a warm spot.
3. Day 2- Remove half of your flour mixture and add 120 grams of water into a bowl and 120 grams of a mixture and dissolve into the water.
4. Add in 120 grams of flour and mix until the water mixture absorbs the flour. Transfer the dough to a clean glass jar and cover with lid or cloth for another 24 hours.
5. Day 3- You will start seeing some activity with your sourdough starter. By day 3 there will be bubbles onthe surface of your starter indicating that the wild yeast is present. Repeat the same process as day 2 by removing half of the starter dough and replenish with equal parts of water and flour and starter. Scale 180 grams of starter, dissolve in 180 grams of room temperature water and add 180 grams of flour and mix until the liquid absorbs the flour, transfer to glass jar repeat this process in 12 hours.
6. Day 4- This is an amazing milestone for your sourdough starter. You’ll start seeing it rise with lots of bubbles at the surface and throughout the dough. The starter will also smell very yeasty with mild alcohol notes. Follow the same steps as above by disregarding half of the dough starter and replacing it with equal parts of starter, flour and water. Scale 270 grams starter dough and add it to 270 grams of water in a bowl mixing them together. Add the 270 grams of flour and mix until the mixture is combined. Transfer to a glass jar and cover and repeat in 12 hours. Make sure your glass jar is big enough to accommodate your sourdough starter as it will almost double in size on day 5.
7. Day 5- Your sourdough starter should double in size with lots of activity. You’ll notice that it will be very bubbly and will have a mild pleasant lactic acid aroma similar to sour cream. Repeat the same steps by disregarding a portion of the starter and replacing it with equal parts of water and flour. Scale 200 grams sourdough starter and place it into a bowl. Add 200 grams of water and combine together and repeat in 12 hours. Add the flour and mix until the liquid absorbs the flour. Cover and set aside in warm area of your kitchen or bakery. Repeat in 12 hours.
8. Day 6 – Your sourdough is just about ready, alive with lots of wild yeast and lactic acid bacteria activity. It should thick and creamy with a nice balanced lactic aroma. Repeat the process that you did in day 5 by removing a portion of the sourdough starter. Scale 200 grams of sourdough starter into a bowl and dissolve with 200 grams of warm water. Add the flour and mix together. Transfers to a clean glass jar and let it stand in a warm place every 12 hours. Day 7 is almost near and you’ll be baking your very first sourdough bread loaf.
9. Day 7- Your sourdough starter is ready to be used.
10. Remember to always hold back a portion of your sourdough starter so it can be refreshed.

Easy Sourdough Starter With White Flour Recipe ( Step by Step Guide)

Gina

The holy grail of all bread, Sourdough. Try our step by step guide to making your very own natural sourdough starter and start making breads the way they were made thousands of years ago, naturally without any commercial yeast.

5 from 4 votes

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Prep Time 5 minutes mins

Refreshing Sourdough 7 days d

Total Time 7 days d 5 minutes mins

Course Breads

Cuisine American

Servings 1 bread

Calories 100 kcal

Ingredients

  

INGREDIENTS FOR SOURDOUGH STARTER:

• Unbleached Flour 120 grams 1 cup
• Spring Water room temperature – 120 grams 1/2 cup

Instructions

 

INSTRUCTIONS HOW TO MAKE SOURDOUGH STARTER (NATURAL LEVAIN):

• Day 1- Add the 120 grams of flour and 120 grams of water into a bowl and mix together using a spatula just until the flour absorbs the water.
• Transfer the mixture to a glass jar and cover with lid or cloth for 24 hours in a warm spot.
• Day 2- Remove half of your flour mixture and add 120 grams of water into a bowl and 120 grams of a mixture and dissolve into the water.
• Add in 120 grams of flour and mix until the water mixture absorbs the flour. Transfer the dough to a clean glass jar and cover with lid or cloth for another 24 hours.
• Day 3- You will start seeing some activity with your sourdough starter. By day 3 there will be bubbles onthe surface of your starter indicating that the wild yeast is present. Repeat the same process as day 2 by removing half of the starter dough and replenish with equal parts of water and flour and starter. Scale 180 grams of starter, dissolve in 180 grams of room temperature water and add 180 grams of flour and mix until the liquid absorbs the flour, transfer to glass jar repeat this process in 12 hours.
• Day 4- This is an amazing milestone for your sourdough starter. You’ll start seeing it rise with lots of bubbles at the surface and throughout the dough. The starter will also smell very yeasty with mild alcohol notes. Follow the same steps as above by disregarding half of the dough starter and replacing it with equal parts of starter, flour and water. Scale 270 grams starter dough and add it to 270 grams of water in a bowl mixing them together. Add the 270 grams of flour and mix until the mixture is combined. Transfer to a glass jar and cover and repeat in 12 hours. Make sure your glass jar is big enough to accommodate your sourdough starter as it will almost double in size on day 5.
• Day 5- Your sourdough starter should double in size with lots of activity. You’ll notice that it will be very bubbly and will have a mild pleasant lactic acid aroma similar to sour cream. Repeat the same steps by disregarding a portion of the starter and replacing it with equal parts of water and flour. Scale 200 grams sourdough starter and place it into a bowl. Add 200 grams of water and combine together and repeat in 12 hours. Add the flour and mix until the liquid absorbs the flour. Cover and set aside in warm area of your kitchen or bakery. Repeat in 12 hours.
• Day 6 – Your sourdough is just about ready, alive with lots of wild yeast and lactic acid bacteria activity. It should thick and creamy with a nice balanced lactic aroma. Repeat the process that you did in day 5 by removing a portion of the sourdough starter. Scale 200 grams of sourdough starter into a bowl and dissolve with 200 grams of warm water. Add the flour and mix together. Transfers to a clean glass jar and let it stand in a warm place every 12 hours. Day 7 is almost near and you’ll be baking your very first sourdough bread loaf.
• Day 7- Your sourdough starter is ready to be used.
• Remember to always hold back a portion of your sourdough starter so it can be refreshed.

Keyword sourdough, sourdough levain, sourdough starter