Easy Homemade Sourdough

Directions

1. Combine ingredients. In a clean jar, mix 25 g flour with 25 g water until fully incorporated. Cover loosely.
2. Initial fermentation. Leave the jar in a warm spot (25–30°C / 77–86°F), such as near a radiator or sunny window, for 12 hours.
3. Feed the starter. Add another 25 g flour and 25 g water to the jar, stir gently, and let sit for another 12 hours.
4. Refresh the sourdough. Remove half of the starter, then feed it again with 25 g flour and 25 g water. Stir and let it sit.
5. Repeat the feeding. Continue feeding every 12 hours, removing half of the starter before each feeding, until the mixture rises and forms bubbles. This indicates your “levain-chef” is active and ready to use.
6. Maintenance. Keep the sourdough in the refrigerator in a loosely covered jar. Feed it every 15 days to keep it alive, or refresh before baking.

Recipe Details

• Prep Time: 5 minutes per feeding
• Fermentation Time: 2–5 days to fully activate starter
• Total Time: 2–5 days (including maturation)
• Yield: Starter sufficient for multiple loaves
• Difficulty Level: Easy

Tips & Variations

• Flour options: Rye ferments quickly, while T65 is neutral and versatile. Experiment with whole wheat, spelt, or other organic flours.
• Water: Use low-chlorine or filtered water; let tap water sit for 2–3 hours to evaporate chlorine.
• Temperature: Keep the starter in a warm spot to encourage fermentation. If it’s too cold, activity will slow.
• Reactivation: If your starter has been dormant, feed it twice daily for a day or two to revive its activity.

How to Use Sourdough