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Sourdough Starter

A fermented sourdough starter that’s naturally gluten-free, made by using potato flakes and sugar to feed the yeast.

Ingredients

Sourdough Starter

  • 2 tsp of active dry yeast optional, see notes
  • 3/4 cup sugar
  • 3 tbsp instant potato flakes
  • 1 cup warm water not hot, see notes

Feeding Mixture

  • 3/4 cup sugar
  • 3 tbsp instant potato flakes
  • 1 cup warm water not hot, see notes

Instructions

Making a Sourdough Starter

  • Combine the sourdough starter ingredients in a glass jar. Mix well. Use a rubber band to cover the jar with a cheese cloth or tea towel.
  • Let the mixture sit on the counter at room temperature for five days. Stir the mixture each day.
  • On the fifth day, feed the sourdough starter using the feeding ingredients below.
  • Mix well and leave the starter on the counter at room temperature for 8-12 hours. This does not rise, only bubbles.
  • Remove 1 cup of starter to make sourdough bread or other discard recipes. Throw (or give) away the cup of discard if it is not needed for a recipe.  
  • Return remaining starter to the refrigerator.
  • Keep the starter in the refrigerator for 3-5 days, then remove from the refrigerator and feed again.

Feeding Instructions

  • Mix together the feedings ingredients in a jar or bowl.
  • Remove the starter from the refrigerator and feed it by adding the feeding mixture to the starter.
  • Mix well and leave the starter on the counter at room temperature for 8-12 hours. This does not rise, only bubbles.
  • After 8-12 hours, remove 1 cup of starter to make sourdough bread or for use in discard recipes. Throw (or give) away the cup of discard if it is not needed for a recipe.  
  • Return remaining starter to the refrigerator.
  • Keep the starter in the refrigerator for 3-5 days, then remove from the refrigerator and feed again.

Notes

Warm water should be used to feed the starter, approximately 32-34 °C. Hot water will kill the culture.
Discard can be stored in the refrigerator and used in a recipe within the coming days. The discard from the starter will be strongest when used right away. 
When creating a sourdough starter, adding active dry yeast is optional. This is a method to quick-start a sourdough starter. In time, the mixture of water, potato flakes, and sugar will collect wild yeast from the environment on its own.