Basic Sourdough Starters – Recipes and No Cost-Ebook


Basic Sourdough Starters – Recipe

Important to follow instructions carefully. Sourdough starters are sensitive and do not tolerate mistakes.

Total preparation time is one week.

Step 1:

  • ½ cup rye flour
  • ½ cup warm water
  • 2 tablespoons of sugar.

Mix all ingredients in a bowl and cover with plastic wrap. Let stand at room temperature for 4 days. Check to see if there are bubbles indicating fermentation. If there are no bubbles, let stand covered for another day.

Step 2

  • ½ cup rye flour
  • 1/3 cup water

When the mixture from Step 1 has bubbles, mix in the additional rye, flour and water. Cover, and stand for a day.

Step 3

  • ½ cup bread flour
  • ¼ whole wheat flour
  • ¼ cup whole rye flour
  • ¾ cup of water

Check the sourdough starter ( It should have tripled in volume). Add the flours and the water, mix well, cover with plastic wrap and let stand another 8 hours.

Step 4

  • 3 1/2 cups bread flour
  • 2 cups of water

Once the mixture from Step 3 has stood for 8 hours, transfer it to the bowl of a standing electric mixer with a dough hook attached. Add the flour and water, then knead on low speed for 5 minutes. Transfer the resulting dough to a floured bowel, cover with plastic wrap, and let rest for 6 hours.

Now the starter is ready to use. If not using immediately, store in a tightly closed glass jar in the refrigerator or freezer. There are many variables to get it started and you can read the finer detail here.


Now the sourdough is ready to use, will you become an authentic Artisan Baker? it way easier than you would of ever imagined. 


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If your bubbles aren’t rising yet, my favorite sourdough baker, Theressa Greenway will really get your bubbles rising with her free E-Book on Sourdough Starters.



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