Sourdough can be one of the most complicated topics on the internet. Feeding ratios? Hydration? Fermentation? What do they all mean, and how can you simplify them? As a former tax consultant turned stay-at-home mom, I never had time for the complicated sourdough methods you see online. That’s why I’ve created a simple, no-fail method to make a sourdough starter at home.
Why You Should Eat Sourdough Bread
1. Sourdough Bread Tastes Better
Let’s start with the most obvious reason—sourdough bread is delicious. My husband isn’t usually a big fan of bread, but just the other day, he told me that sourdough is so much better than regular bread, especially toasted with butter.
2. Sourdough Supports Gut Health
Not only does sourdough taste amazing, but it also has wonderful health benefits for your gut. According to a study published in the Journal of Microorganisms (source), sourdough acts as both a prebiotic and probiotic, which means it helps maintain a healthy gut microbiome. A well-balanced gut is essential for overall health and digestion.
3. Easier to Digest Than Regular Bread
Many people who struggle with gluten intolerance find that they can digest sourdough more easily. A study published in Foods (source) found that the fermentation process alters the enzymes in the grains, making them easier to digest. Additionally, sourdough has a lower glycemic index compared to other types of bread, meaning it helps prevent blood sugar spikes.
Ingredients For Sourdough Starter
Rye Flour:
Rye flour has more nutrients and enzymes, giving the yeast and bacteria lots to feed on. This is what makes this recipe fail-proof.
Filtered Water:
In most cases, tap water contains chlorine and other additives that can kill off the good yeast and bacteria needed for the starter to become active.
Practical Feeding for Your Sourdough Starter
This might be a bit controversial in the sourdough world, but I don’t measure when I feed my sourdough starter. I simply add enough flour and water until the consistency looks right. My starter prefers a thicker consistency, so I typically use more flour than water. I also choose not to discard starter, i feed it what i need to make a recipe and then put the little bit leftover into the fridge.
Want to see exactly how I feed and maintain my sourdough starter? Check out my full How to Feed a Sourdough Starter blog post for all the details.
What’s Next? Baking With Your Sourdough Starter
This is my no-fuss sourdough starter recipe, and it’s perfect for beginners. If you follow these steps, you’ll have an active starter in no time! Check out my Beginner Sourdough Recipe
While you wait for your sourdough starter to be ready, you don’t have to put your bread-making journey on hold! Check out my Homemade Bread Made Simple recipe to start baking today.
Simple Sourdough Starter
This easy sourdough starter recipe requires just flour and water—no discarding needed! In a week, you'll have a bubbly, active starter perfect for homemade bread and other recipes. Simple steps and troubleshooting tips ensure success!
Ingredients
- 270 grams of rye flour (see note below)
- 270 grams of filtered water
Instructions
Day 1:
- In a clean mason jar, mix 30 grams of rye flour with 30 grams of filtered water.
- Stir until combined.
- Cover loosely with a mason jar lid or paper towel and let sit at room temperature for 48 hours.
Days 3-7:
- Discard all but 2 tablespoons of starter.
- Add 30 grams of rye flour and 30 grams of filtered water to the starter daily, mixing well each time.
- Continue until the starter is bubbly and doubles in size within 12 hours of feeding, usually around 5-7 days.
Notes
You can use unbleached all-purpose flour, but it will take longer for the starter to become established. I recommend starting with rye flour and then converting to unbleached all-purpose once the starter is active.
If your sourdough starter becomes too watery before the next feeding, add 2 additional tablespoons of flour
