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sourdough

Homemade Sourdough Starter

An easy, perfectly versatile and flavorful sourdough starter perfect as a base for both wheat, whole grain and rye breads.
Cuisine Nordic
Prep Time 5 minutes
Cook Time 4 days
Total Time 4 days 5 minutes
Author Johan Johansen

Ingredients

  • 3 dl water use filtered water if your tap water contains noticeable amounts of chlorine!
  • 1 dl wheat flour
  • 1 dl wholegrain flour
  • 1 dl rye flour

Instructions

  1. In a large bowl or other suitable container thoroughly whisk together all ingredients until a uniform lumpless texture is achieved.
  2. Loosely cover the bowl with a lid, splatter guard, towel or similar and leave to stand on the kitchen counter for 3-4 days. You'll want air to be able to get to the dough, but you also want to keep bugs, large particles and other nasty things out.
  3. Over the course of the coming days, whisk the sourdough thoroughly through a couple of times a day. Don't be surprised if you see bubbles breaking the surface and start smelling a lightly sour bready aroma. That's yeast and bacteria at work. And good signs indeed.
  4. After 3-4 days (sourdough takes longer to get started in the winter), your dough should be nicely bubbly, have a yeasty aroma and be nicely sour. Go on, give it a taste, it won't hurt you.
  5. If all is well, you're ready to bake. If not, give it another day or so. Patience will set you free.

Recipe Notes

Don't panic if (when) parts of the flour sink to the bottom of the bowl during the process, give it stir to recombine and all will be well. This is perfectly normal behaviour for a sourdough, the same goes for the funky aroma and the bubbles.