Sourdough Bread Starter

Author Becky's Mindful Kitchen


  • 2 large bowls
  • 2 cups flour rye, spelt, organic whole wheat, einkorn
  • 2 cups water
  • 6 cups flour
  • water
  • Paper towels/cheese cloth/dish towel non fuzzy


  • In a large bowl combine the 2 cups flour with 2 cups water and mix well. Cover with either paper towels, cheese cloth or a small dish towel, secure so that flies and other bugs cannot get in.

For the next week, do the following daily

  • Switch to a clean bowl, and add a fresh cup of flour and enough water to make a tomato bisque like consistency. Cover. Soon your starter will start bubbling and smelling like alcohol- that is a good thing! After about a week the start will stop bubbling. It's good to go at this point!
  • Reserve 1 quart of starter and store in fridge. When you want to bake another batch of bread just add 1 cup of flour and more water to the original starter for a few days until you have about 2 quarts of starter.

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