Easy Sourdough Starter With Yeast --> Ready in 24 Hours!
Faster sourdough starter is for the impatient ones! This incredibly thorough guide will have you on your way to a healthy sourdough starter that's ready to bake with in just 24 hours.
Ingredients
day 1:
- 100 g filtered water
- 100 g unbleached all purpose flour
- 1/2 teaspoon active dry yeast
day 2:
- 50 g filtered water
- 50 g unbleached all purpose flour
Instructions
Day 1:
- In a large, non-metallic container, mix 100g unbleached all purpose flour, 100g room temperature water, and 1/2 teaspoon of active dry yeast until completely combined. No need to proof the yeast.
- Either cover the container with a clean kitchen towel or transfer it to a glass or plastic container with at least 3 times the volume of the starter – it will grow! Do not seal airtight – your starter needs to breath.
- Set the starter in a warm spot, free of temperature swings, and drafts to ferment for 24 hours.
Day 2:
- After 24 hours, stir down the bubbles and transfer 50 g of starter to a clean starter jar and feed it by mixing in 50 g warm water until mostly combined, then add 50 g unbleached all purpose flour and stir until completely combined.You can save any amount of starter you’d like, but just remember it must be fed 1:1:1 ratio of starter:water:flour to keep your starter at 100% hydration. discard all but 50 g of starter and feed it with 50 g room temperature water and 50 g unbleached all purpose flour. If you notice a layer of liquid (hooch) on the bottom of the jar, stir this in before discarding.
- Once the fed starter is fed, bubbly, and doubled in volume it's ready to use! This will take about 6-12 hours depending on your kitchen and starter.
Day 3 + Onward:
- Transfer 50 g of starter to a clean starter jar and feed it by mixing in 50 g warm water until mostly combined, then add 50 g unbleached all purpose flour and stir until completely combined.You can save any amount of starter you’d like, but just remember it must be fed 1:1:1 ratio of starter:water:flour to keep your starter at 100% hydration.
- See storage directions below!
Notes
Feeding + Storage
frequent baker Keep your starter at room temperature in a NON-airtight container. To keep it alive, you'll need to feed it every 24 -36 hours, depending on the rate of fermentation. infrequent baker: Keep your starter in a loosely covered container in the fridge. To keep a refrigerated starter alive, it must be removed from the fridge, allowed to warm up slightly before feeding, then returned to the fridge. To bake with a refrigerated starter, remove the starter from the fridge 12 hours before baking, feed it as normal and allow it to activate before using.Recommended Equipment + Ingredients
Nutrition
Serving: 1gCalories: 371kcalCarbohydrates: 77gProtein: 11gFat: 1gPolyunsaturated Fat: 1gSodium: 7mgFiber: 3g
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