SOURDOUGH STARTER FROM THE FIBER FUELED COOKBOOK
Sourdough Starter
WHAT YOU’LL NEED
780 grams flour
Water— chlorine free
DAY 1
In a small bowl or jar with tall sides, mix 60
grams (½ cup) of any type of flour (or a 50/50
mix) along with 60 grams (¼ cup) roomtemperature water. Stir well. Stirring helps
to disrupt microbial activity and aerate the
mixture, which both contribute to rapid yeast
growth. The consistency should be thick and
pasty. You can add a bit more water if needed
to thin out the texture. Cover with a piece
of cheesecloth or kitchen towel and set in a
warm space (ideally between 75 and 80F).
DAY 2
Leave your starter alone and let it rest. You
may see bubbles, which are signs of microbial
activity.
DAY 3
Using a wooden spoon, remove and discard
about half of your starter from your jar. Add
in 60 grams (½ cup) flour and 60 grams (¼
cup) tepid water in a 1:1 ratio, then mix it until
smooth. The texture should resemble thick
pancake batter. Cover the jar and leave it until
the next feed the following day.
DAY 4 AND ONWARD
Repeat the same process as outlined on Day
3. As the yeast begins to develop, your starter
will rise and bubbles will form throughout the
culture. When the starter falls, it’s time to feed
ALEX CASPERO
MA, RD, RYT, A REGISTERED
DIETICIAN, PLANT-BASED CHEF,
RECIPE DEVELOPER FOR THE
FIBER FUELED COOKBOOK
it again. You can experiment with feeding
once or twice per day; either can work. To
easily measure growth, place a rubber band
around the jar to gauge how much it grows
after a feed.
When is your starter ready? When it’s at its
peak ripeness, it will be bubbly and double
in size by 8 hours after feeding. It will smell
yeasty and appear stringlike or weblike. You
will also hear bubbles popping when you
stir. At this point, it’s ready to used. Transfer
it to a clean jar and give it a name. The entire
process can take from 6 to 14 days, depending
on the type of flour used and the temperature
in your home. If you still don’t have bubbles
after 3 or 4 days, find a warmer spot.
SOURDOUGH STARTER
MAINTENANCE
Once your starter is bubbly, at some point
each day, discard half of the mixture and add
in 30 grams each of water and flour in a 1:1
ratio. Alternatively, if you keep your starter in
the refrigerator, then you should feed it once
per week.
When active, the starter should double in size
by 8 hours after feeding. If your starter hasn’t
been fed consistently, you may need to do
this process every day for 2 to 4 days before
it’s ready to bake with.