Quick Sourdough Starter With Yeast
This quick sourdough starter is perfect for the impatient baker! Follow this guide to create a healthy, bubbly starter ready to bake 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
Day 3 Onward:
- 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 18 hours.
Day 2:
- After 18 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 6-8 hours depending on your kitchen and starter.
Day 3 Onward:
- Each feed 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 12-24 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.
