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How to Feed a Sourdough Starter with Bread Flour

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Learn how to feed a sourdough starter with bread flour. Feeding a sourdough starter requires two ingredients, and in just seven days, you’ll have a healthy sourdough starter for baking flavorful, naturally leavened bread!

Ingredients

  • Organic Bread Flour
  • Water

Instructions

  1. The feeding ratio is adjustable in these instructions. I suggest following the 1:1 ratio for the first 7 days; then you can adjust to a thicker starter that holds a “photo-worthy” rise longer. Please read the blog post above this recipe for more on this.
  2. (Day 1) In a bowl combine 50 grams of organic bread flour and 50 grams of water.
  3. Use a spatula to combine the flour and water. Stir until there are no clumps and the mixture is smooth.
  4. Scoop the mixture into a clean glass jar.
  5. Loosely set a lid on the top or secure a breathable covering to the jar (i.e. cheesecloth) and leave the mixture on the counter for 24 hours.
  6. (Day 2) Stir sourdough starter mixture.
  7. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. Mix and scrape down the sides.
  8. Replace a breathable lid. Leave the mixture on the counter for 24 hours.
  9. (Days 3-7, Feeding and Discarding) to a clean bowl add 50 grams sourdough starter mixture from the previous day, 50 grams of organic bread flour and 50 grams of water
  10. Stir until evenly combined, and scoop into a clean jar.
  11. Replace the breathable lid and allow it to ferment for 24 hours.
  12. Discard any remaining original starter mixture. Or you can find fun ways to use sourdough starter discard here.
  13. Repeat steps 9 through 12 every 24 hours until you reach 7 days.
  14. (The Night Before Baking) You can adjust the amounts here and feed your starter however much you need to.
  15. 8 hours before starting a baking recipe, in a bowl combine: All of the starter, 100 grams of organic bread flour, 100 grams of water and stir until evenly combined.
  16. Scoop the starter into a large jar with plenty of room for tripling in size. Place the breathable lid on the jar allow it to ferment for 12 hours.
  17. (Baking Day) Perform a float test by dropping a teaspoon of starter into a cup of room-temperature water. If it floats, it’s ready for use. If your starter does not float, continue to feed and discard until it passes the float test.
  18. If your starter passed the float test, put 50 grams of starter aside to continue feeding as in steps 9-12. Use the rest of the starter for your baking recipe.

Notes

  • This recipe is formulated using organic bread flour. If you use a different type of flour your starter will be a different consistency and texture.
  • The type of flour you use will influence the flour to water ratio you should use. Whole grain flours, especially sprouted flours, work well with a 1:2 flour to water ratio. White flours like bread flour and all purpose work best with a ratio between 1:1 and 2:1 flour to water. 
  • You may notice some early watery separation. This is normal and just means you need to adjust the flour to water ratio. Simply add more flour to your feedings to thicken the starter.

Find it online: https://cultured.guru/blog/how-to-feed-a-sourdough-starter-with-bread-flour