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Simple, low waste Sourdough Starter

This is a simple, low waste sourdough starter, made with fruit juice for a quick start to the yeast production process.

Course Breads
Cuisine any
Prep Time 1 minute
Author John Winslow

Ingredients

Initial Starter

  • 3 tbsp Whole Wheat Flour
  • 3 tbsp Fruit Juice *See Note

Starter Feeding

  • 3 tbsp White Flour
  • 2 tbsp Filtered Water *See Note
  • 2 tbsp Sourdough Starter

Instructions

Initial Starter

  1. Day 1 a.m.: Combine and stir well, 3 tbsp Whole Wheat Flour and 3 tbsp of fruit juice.  Cover with a loose cover and store in a dry warm location.

    Day 1 p.m.: Remove from dark location, remove cover and stir well. Replace cover and put back in the dark.

  2. Day 2: a.m. and p.m.: Remove lid, stir vigorously, replace cover and return to the dark.

  3. Day 3 a.m.: Remove cover, stir well, add 3 tbsp of whole wheat flour and 2 tbsp of filtered water.  Stir vigorously, replace cover, and return to dark location.

    Day 3 p.m.: Now the fun begins.  Remove and discard all but 2 tbsp of starter.  Starter can be put in compost, so there is no waste.  Combine 3 tbsp of All purpose flour, 2 tbsp of filtered water, and 2 tbsp of starter.  Stir vigorously to aerate starter and combine ingredients.  Clean the walls of jar well, place an elastic band around the jar at the level of the starter. Replace cover and return to dark, warm location.

  4. On day 4 you should notice the starter is bubbling a bit, and may be rising a little.  If not, don't fret, keep going.  Some starters are slow developers.

    Day 4 a.m.: Discard all but 2 tbsp of starter.  Combine 3 tbsp of All purpose flour, 2 tbsp of filtered water, and 2 tbsp of starter. Stir vigorously to aerate starter and combine ingredients. Clean the walls of jar well, place an elastic band around the jar at the level of the starter. Replace cover and return to dark, warm location.

    Day 4 p.m.: Repeat.

  5. Days 5-12: Repeat the day 4 process twice a day until day 11 or 12. Your starter should be at least doubling in size between each feeding.  If not, try finding a warmer spot to store your starter.  In the oven with the light on is good, but be sure to wrap the jar in a towel to keep out the light, and don't forget your starter is in there when you turn on the oven to preheat.

  6. Day 12 a.m.: Repeat process.

    You now have a juvenile sourdough starter that is good to be used to bake bread, make pancakes, or whatever.  It won't be mature for several weeks, but it is now safe to feed once a day and store in the refrigerator.  If you don't use the starter right away, that's fine.  Simply remember to feed it daily.

    See notes for instructions for using sourdough starter.

Recipe Notes

Mature Sourdough Starter