On our recent trip we visited our cousins in Texas, by this time I was past the idea of starting a sourdough starter, seemed so complicated and high maintenance! Anyways, we were visiting our cousins, and they had a sourdough starter, so I asked my Aunt Kerensa if she likes having one or if it’s as annoying as it seems, she told me that she loves it! She said it’s not as annoying as she thought it would be and it’s quite simple! The bread they make is soooo good!! So she inspired me to start a sourdough for my family. Thanks Aunt Kerensa!!!
When I was researching on how to start a sourdough starter I kinda got overwhelmed at how complicated it seemed. But then I looked in a bread book a passion for bread and found a simple page that tells you when and how, to feed and start, the levain. And here I’ll tell you just how simple it is.
A few things to know…
Make sure you leave it in a room that’s draft free and warm.
The levain will clog the drain, so make sure you put the discard in the trash can.
80 grams of flour is 5/8 cup.
80 grams of water is 1/3 cup.
80 grams of sourdough starter is 1/3 cup.
Day 1: 8:00am 24hrs
Start with whole wheat flour.
- Place 80g of flour-80g of water-7g/1 tsp honey in a jar that has a lid not to tight. Leave in a room that’s draft free and warm for 24hrs
Day 2: 8:00am 8hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Day 2: 4:00pm 16hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Day 3: 8:00am 8hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Day 3: 4:00am 16hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Now your going to switch to white unbleached flour.
Day 4: 8:00am 8hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Day 4: 4:00pm 16hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Day 5: 8:00am 8hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Day 5: 4:00pm 16hrs
- Stir levain, and add 80g levain to a clean jar with 80g water and 80g flour. Discard the rest of your levain.
Day 6: 8:00am
By now your sourdough should be about ready to make bread! If it’s not starting to be bubbly, then keep repeating day 5 until the starter becomes developed. I made my first loaf after 7 days, and it turned out great but ever day it keeps getting better and better!!! I hope y’all found this easy and not to overwhelming. Have fun making sourdough!
I started my levain March 7th 2020 (no not because of the “pandemic”). And I’ve loved making and experimenting with sourdough from then on. It’s been so fun, I’ve made Barley flour bread, Spelt bread, sourdough rolls, And I’ve stuffed sourdough with meat and sweet potatoes.
Check out why you should be eating sourdough and the science behind it.
the potters table 
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