If you do not already have a starter, dried starter packets (sold by mail and in some natural foods stores) or fresh mail-order starters work well. Follow the package directions to get the starter going, then follow our directions for feeding once the starter is going strong. No matter where you get your starter and how carefully you maintain it, you should refresh it according to the instructions below before using it.
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Sourdough starter |
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3 |
cups warm water (80 degrees) |
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4½ |
cups (22½ ounces) all-purpose flour |
1. Beginning in evening, 2 days before you intend to use starter, stir starter well to recombine. Measure out and reserve 1 cup (9 ounces) of starter; discard remaining starter (or give it to a friend). Stir reserved starter and 1 cup water together in large bowl until combined, then stir in 1½ cups flour until evenly moistened (mixture will be lumpy). Cover with plastic wrap and let mixture stand at room temperature for 8 hours to 12 hours.
2. In morning of following day, pour off all but 1 cup starter, stir in 1 cup water, then stir in 1½ cups flour. Repeat with pouring off starter, stirring in remaining 1 cup water and remaining 1½ cups flour, letting it stand at room temperature for entire time. Starter will be fully refreshed and ready to use next morning, 8 to 12 hours after last feeding. (Starter can be kept alive over long period of nonuse in refrigerator. It’s best to feed it weekly, according to instructions in step 1; let it stand at room temperature for 4 to 6 hours after feeding, then return it to refrigerator.)