Last updated on June 5th, 2025
Table of contents
This Simple Sourdough Starter combines mixing together two basic ingredients, flour and a liquid, feeding it and letting it ferment for a few days. Here are two recipes to quickly get you started making delicious sourdough baked goods such as my sourdough rhubarb muffins. This recipe, passed down from my Nan, and is a very basic sourdough recipe using flour and water with a 14 day fermentation.
I’ve recently tried my natural baking skills bread making and must say…nothing but love at first bake. I should have known I’d be an instant fan, as I grew up eating wholesome, homemade bread in the 80’s. Sourdough bread was popular then and now it has found it’s way back as a popular food in the 2020’s.
The inspiration for this simple sourdough starter with just flour and water is my nan’s recipe did not use the traditional equal parts flour and water. I’ve modified to include a bit of whole wheat flour to add a higher protein content and whole grain structure.
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Ingredients
Ingredients
- Bread flour is a type of wheat flour that has a higher protein content of 11-14% and develops more gluten to give breads, rolls and pizza crust more structure and elasticity.
- Whole Wheat Flour is made by grinding the entire wheat kernel. It has a protein content of 13-15% and is rich in fiber with a hearty, nutty flavor primarily used to make wholegrain bread and baked goods.
Ingredients
Equipment
Method
- Place flour and yeast into glass jar.
- Add water and mix well.
- Cover with the lid partially off or cover with a or a beeswax cloth cover.
- Continue to add 1/4 c. bread flour, 1 1/2 tsp. whole wheat flour and 3 T. spring water. Feed starter 2 times each day, morning and evening.
- Start taking out the discard. This will be 1/2 of the amount that is in the jar. Place discard in a separate mason jar.
- Feed by adding 1/4 c. bread flour, 1 tsp. whole wheat flour and 3 T. spring water.
- After 14 days put in fridge with sealed lid and pull out to feed it the night before you are going to use it. You can also leave on the counter if you plan to use it alot, just remember to feed it.
Notes
Tried this recipe?
Let us know how it was!Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.
TO MAKE GLUTEN-FREE
- Use a premium gluten-free flour blend like King Arthur Measure for Measure Flour
TO MAKE WHOLE GRAIN
Use a mix of whole grain flours like whole wheat, spelt, einkorn, and dark rye. In my testing, I found that pumpernickel, barley and light rye flours tend to grow mold faster if not fed regularly because of their low protein content.
Equipment
Recommended tools: (affiliate links)
Storage
Countertop: Leave on countertop at least 14 days while building the starter. After that if you are not going to use everyday, move to the refrigerator with the lid sealed on. Pull out the night before you are going to use it and feed it.
More BREAD recipes
Leave a comment below and let me know how it turned out for you!
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