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The Good Hearted Woman

Home Cooking & Cozy Living

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Pumpkin Spice Sourdough Scones

April 5 By Renée 41 Comments

These Pumpkin Spice Sourdough Scones smell like heaven, and they taste even better! Perfectly delicious ANY time of year! 

Sourdough Scone

This post may contain affiliate links, but don’t worry – they won’t bite.

These Pumpkin Spice Sourdough Scones smell like heaven, and they taste even better! Plus, while they’re baking, your house will smell warm and cozy and utterly spectacular!

I’m not usually a Pumpkin Spice Girl. I don’t rush out when the first leaf of Autumn hits the ground in search of Pumpkin Spice Pringles and the like. (Yes. They are a real thing.) Honestly, I can take it or leave it, beverage or otherwise. But give me something baked and flakey and all dolled up in a delicious glaze of warm, cozy spices, and I am all in. 

POST UPDATED: April 5, 2020. This post was originally published October 15, 2013. 

So What Exactly is a Scone, Anyway?

Scones are a moist, delicious marriage between biscuit and muffin. Scones can be sweet or savory, and they are most often eaten for breakfast or brunch. 

Americans inherited scones from the English. English scones lean toward the biscuit side; cut round, with a denser texture, and maybe a little less sweet. American scones, on the other hand, tend more toward a muffiny texture; a little lighter and a bit sweeter. They are often baked in wedges, as are those in this recipe.

(We won’t even talk about Utah scones. Are they delicious? Yes!!! But “scones” might be pushing the definition.)

Tips for Making Perfect Sourdough Scones

  • Use Sourdough Discard or Unfed Starter for this recipe. When using Discard for this recipe, it should must be from a healthy, vigorous Starter that is regularly fed. If using Unfed Starter, it should be healthy, vigorous starter that has not been fed for 12 hours or more. (DO NOT use neglected Starter that hasn’t been fed in weeks.)
  • Use very cold (or frozen) butter. Cold butter is what yields those lovely, delicious layers in the dough.
  • Grate or shred your butter instead of cutting it. This will allow you to work your butter into the dough easily and avoid overworking it when you add the wet ingredients.
  • Do not play with the dough! Mix your scone dough just until it all comes together. It is just fine if the dough is lumpy.
  • Refrigerate the dough for 15-20 minutes after you form the scones and before you bake them. This will keep them from spreading out all over the pan while they are baking.  
Shredded Butter

Grating or shredding your butter (instead of cutting it) allows you to work it into the dough more easily and avoid overworking it when you add the wet ingredients.

This simple sourdough scone recipe is a perfect way to use up your sourdough discard. Sourdough adds a subtle, tangy flavor to your scones, and gives them amazing lift in the process. 

Pumpkin Spice Sourdough Scone

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5 from 11 votes

Pumpkin Spice Sourdough Scones

A moist, tender marriage of biscuit and muffin, these Pumpkin Spice Sourdough Scones are perfect any time of year!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Print Recipe Pin Recipe
Course: Breakfast, Brunch
Keyword: baking, pumpkin, pumpkin pie spice, scones, sourdough, sourdough baking
Servings: 8 scones
Calories: 405kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Medium Bowl
  • Wooden Spoon
  • Grater

Ingredients

Sourdough Scones

  • 2 ½ cup flour
  • ½ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold butter
  • 1 cup Sourdough Starter [100% Hydration] Use Unfed Starter or Discard [See Notes]
  • ½ cup canned pumpkin
  • 1 tablespoon. molasses
  • 2 teaspoon vanilla
  • 1 teaspoon fresh orange zest optional
  • 2 tablespoons milk only as needed

Pumpkin Spiced Glaze

  • 1 cup powdered sugar
  • 1 tablespoon canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoon milk
US Customary - Metric

Instructions

  • Line a baking sheet with parchment and set aside.

Sourdough Scone Dough

  • Stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium mixing bowl.
    Dry Ingredients
  • Using a grater, shred the butter.
    Mix the shredded butter into the dry mixture using a fork, pastry blender, or your fingers. (OR, Cut the butter into ¼ cubes and blend together.)
    The mixture should look like very coarse crumbs.
    Shredded Butter
  • In a separate bowl, mix sourdough starter, pumpkin, molasses, orange zest, and vanilla.
    Wet Ingredients
  • Stir wet mixture into dry mixture in the bowl. Once it is somewhat mixed in, turn the contents of the bowl out onto a clean board.
    The mix may seem a little dry at first. Knead it a few times before you decide to add milk.
    Scone dough before kneading
  • Gently knead the dough on the board, adding milk if necessary, just until it holds together in a soft ball.
    The dough should soft like a biscuit dough.
    Once you've kneaded it enough for it to pull together, Just form a ball and leave it alone. The less you work with it, the tenderer your scones will turn out.
    Allow the dough to rest for 5 minutes.
    Scone dough on board after kneading
  • Form a 9-inch wheel with the dough dough.
    Scone dough on board
  • Transfer the wheel of dough to the prepared baking sheet.
    With a long knife, cut the dough wheel into eight pieces, like a pizza.
    Separate pieces so that they are ½-inch away from one another.
    Cutting Sourdough Scones
  • Brush the top of the wheel with milk.
    Scones w Milk glaze
  • Put the scones on the baking sheet in the freezer.
    Set your oven to 400° F.
  • When the oven is fully up to temperature, take the scones out of the freezer.
    Put the scones into the oven and bake for 20-25 minutes.
    Sourdough Scones Baking in Oven
  • Remove from oven and cool on wire rack for 15 minutes.
    Scones cooling
  • In a small mixing bowl, combine Pumpkin Spice Glaze ingredients. Mix until smooth.
    Pumpkin Spice glaze Ingredients
  • Drizzle the glaze over the scones.
    Glazing Pumpkin Spice Sourdough Scones

Notes

SOURDOUGH STARTER: Use Sourdough Discard or Unfed Starter for this recipe.
  • Discard should must be from a healthy, vigorous Starter that is regularly fed.
  • Unfed Starter should be healthy, vigorous sourdough starter that has not been fed for 12 hours or more. (DO NOT use neglected Starter that hasn’t been fed in weeks.) 
PUMPKIN: You can use home-cooked pumpkin, but you may need to add a little milk or extra flour to the mix to adjust for the difference in moisture content.

Nutrition

Serving: 1scone | Calories: 405kcal | Carbohydrates: 68g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 394mg | Potassium: 199mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3029IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Glazed Pumpkin Spice Sourdough Scones

Cycle of a Healthy Sourdough Starter

Use Sourdough Discard or Unfed Starter for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

If you aren’t up to making bread, you can always use up extra Starter (i.e., Discard) by making pancakes, waffles, etc.

Glazed Pumpkin Spice Sourdough Scones

Pumpkin Spice Sourdough #Scones - They smell like heaven, and taste even better! Perfectly delicious ANY time of year! Tweet & Share!

Sourdough Pumpkin Spice Scones | The Good Hearted Woman

DID YOU KNOW?

National Pumpkin Spice Day happens every year on October 1st, unofficially ushering in what has become known as Pumpkin Spice Season, or the period of time that stretches from the moment the first leaf falls each autumn until crack of dawn on Black Friday. 

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Pumpkin Spice Sourdough Scones | Sourdough Baking   Pumpkin Spice Sourdough Scones | Sourdough Baking

Pumpkin Spice Sourdough Scones | Sourdough BakingWavy Line

Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Recipes, Sourdough, Vegetarian Tagged With: Holidays, Pastry, Sourdough, Sweet Somethings

Kaylen’s Bread (Easy Sourdough Bread Recipe)

March 30 By Renée 128 Comments

This Easy Sourdough Bread recipe is perfect for beginning bakers and old sourdoughs alike! (Recipe makes a long-rise dough, and requires only sourdough starter: no added yeast.)

Easy Sourdough Bread

This post may contain affiliate links, but don’t worry – they won’t bite.
My First Loaf of Sourdough Bread

My First Loaf of Sourdough Bread

Some years ago, when I first embarked my own sourdough baking journey, I took a deep-dive into the science of sourdough. I studied as much as I could, and got a feel for the process by testing out all the best beginner bread recipes I could find.

From that experience, plus advice from experts and lots of trial and error, I created this easy, beginner sourdough bread recipe – one that can be easily repeated over and over again with consistent, delicious results. 

If you fall in love with sourdough baking, this may not always be your forever-sourdough recipe: you’ll probably find bigger, better, crustier loaves to bake. Artisan loaves. Breads with Attitude. But this recipe is a wonderful, forgiving beginner recipe with a high rate of success – Everything you want in your first loaf!

You Always Remember Your First Loaf

Since this post was first published in 2013, I’ve received hundreds of pictures and messages from excited new sourdough bakers who have made my bread recipe. I am so proud of and honored by everyone who has shared pictures of their “first loaf” with me over the years! 

Happy baking, and I hope you love this bread as much as we do! 

P.S. If you make a loaf of Kaylen’s Bread, be sure to tag it with #thegoodheartedwoman #GHWfirstloaf #KaylensBread

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POST UPDATE: March 30, 2020
[Originally published September 17, 2013]
This post has been so popular over the years that, with the recently renewed interest in sourdough baking (in particular sour dough that does not require any additional yeast), I decided it was long overdue for a complete overhaul.
For longtime readers: The recipe is basically still the same, but I’m constantly fine-tuning the process. I’ve added some new information, as well as images for each step. 
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Your Go-To Basic Sourdough Bread Recipe

Compared with many sourdough bakers, my skill level barely scratches the surface. That’s probably one of the reasons I keep going back to this recipe over and over again.

This Basic Sourdough Bread recipe is easy and straightforward, and it consistently bears excellent results (even when I forget it for an extra hour or five). Moreover, the bite is amazing: chewy and tender, with a mild, pleasant sourdough tanginess. In a nutshell, it’s one of the best all-round breads I’ve ever made. 

Easy Sourdough Bread

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What is True Sourdough, and Why Do I Care?  

This bread is a true sourdough bread, which means that it does not rely on the addition of any extra yeast. It depends solely upon the natural yeast in the Starter for leavening.

True sourdough bread is significantly slower to rise than dough that relies on added traditional yeast to do the heavy lifting. For example, from the time you stir first the ingredients through the final post-baking rest time, this Easy Sourdough Bread takes a minimum of nine hours to make. 

Don’t stress about the time element, though. Sourdough is both easy to work with and very forgiving. Once you get the rhythm and flow of the sourdough baking process, you’ll be able to throw a loaf of this bread together with only about 20 minutes of actual hands-on time. The rest of the time, you’ll just be waiting around for it to do its thing.

About the Rising Times in this Recipe

When you stir up a batch of sourdough bread dough, your dough goes through a number of phases on its way to becoming bread; most notably, the bulk fermentation (first) and proofing (second) rise times. 

BULK FERMENTATION: This bread recipe requires a minimum 6-hour bulk fermentation (1st rise); however, I personally recommend allowing it to rise at least 8 hours before moving on to proofing (2nd rise), when you form your loaf or boule. A longer rise will yield a chewier crust, and intensify the sourdough flavor in your bread. 

PROOFING: Proofing (2nd rise) can take anywhere from 2-3 hours on the countertop to 12 hours overnight in the refrigerator. 

My personal preference is to proof overnight in the fridge and bake my bread first thing in the morning. This gives me a house that smells like fresh bread all day, and I don’t have to heat the kitchen up during the day. 

Easy Sourdough Bread

How (and Why) to Fold Sourdough Bread Dough (Instead of Punching It)

This Sourdough Bread recipe calls for you to “fold the dough” a couple of times during the bulk fermentation (first rise), and I thought it might be helpful to some people if I explained what that means. (If you are a seasoned dough-folder, you can skip this section.) The folding helps to encourage those long gluten strands, and create those lovely sourdough bubbles.

Many, if not most, bread recipes call for you to punch down the dough after rising. Punching down the dough does a number of things. Most importantly, it removes some of the gas bubbles from the dough and redistributes the yeast cells, sugars, and moisture so that they can ferment and rise again during the proofing stage.

Folding yields similar results: it too expels the carbon dioxide produced during fermentation, strengthens the dough by stretching the gluten strands, and redistributes cells, sugars, moisture and heat spots in the dough to even out the rising.

Punching dough down will result in a fine crumb, which is desirable when making sandwich breads or pastries. Folding, on the other hand, will give you a loftier rise and a looser crumb – resulting in all those lovely little air pockets in our sourdough and artisan breads that we love so much. 

Folding dough is a relatively easy process:

How to Fold Bread Dough - Steps

Sometimes, because this dough is so sticky, it works easier “fold-and-stretch” your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.

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Below you will find my recipe for Basic Sourdough Bread. The links I used for guidance can be found at the bottom of the post. You may find them helpful as well. 

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4.94 from 16 votes

Basic Sourdough Bread

Super-basic. No bells, no whistles - just bread.
Prep Time8 hrs
Cook Time30 mins
Rest Time30 mins
Total Time9 hrs
Print Recipe Pin Recipe
Course: Bread
Keyword: baking, bread, sourdough, sourdough bread
Servings: 18 Slices
Calories: 130kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Large Bowl
  • Stand Mixer
  • 10-inch Enameled Cast Iron Dutch Oven
  • Wooden Spoon

Ingredients

Sourdough Bread Dough

  • ¾ cup Sourdough Starter [100% Hydration] [6 ounces] Unfed & Room Temperature (See Notes)
  • 1⅛ cup lukewarm water [9 ounces] 105-110°F / 40-44°C**
  • 3 cups unbleached all-purpose flour [about 400 grams]
  • 1 tablespoon maple syrup or honey
  • 1½ teaspoons kosher salt

Additional Ingredients

  • 6 tablespoons extra-light olive oil or other neutral cooking oil, for oiling bowl
US Customary - Metric

Instructions

  • Feed your starter 12-24 hours before beginning.
    Rye SOurdough Starter - Day 4

AUTOLYSE (Mix Dough)

  • In a large stand-mixer bowl, mix together water, flour, syrup or honey, starter, and salt thoroughly with wooden spoon.
    Allow to rest for at least 15 minutes, and up to an hour.
    Measuring the Starter: The vigor of your Starter will affect its density. Stir Starter down before measuring, especially if use a measuring cup. (I highly recommend using a kitchen scale to get more consistent results.)
    Sourdough - First Mix
  • While dough is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
    I use about two tablespoons of oil to coat the bowl the first time.
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KNEAD

  • Put the mixer bowl on the stand-mixer. Knead dough with bread hook for 10 minutes.
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  • NOTE: This normally is a very sticky, soft dough. However, depending on the actual hydration of your starter, you may find that you need to add a little more flour to get things started.
    I often end up adding an extra 1/2 cup during the kneading step. Try not to add more than 1/2 cup of flour, though. You can work in a little more flour during the folding process if you need to.
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BULK FERMENTATION (1st Rise)

  • Remove dough from mixer, place on a well floured board, knead by hand a couple of times, and shape into ball.
    After you form the ball, it should kind of slowly settle onto the board, like an old man into a lounge chair. It won’t hold its shape for a long time, but it also shouldn’t just melt into a puddle. You need to find a happy medium. 
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  • Put dough ball into the oiled bowl, smooth-side down first. Then flip it smooth-side up so that all sides of the dough are covered with oil.
    Cover bowl with plastic wrap and set in a warm place.
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  • Allow dough rise at least 6 hours, folding every 30 minutes for the first 2 to 2½ hours.
    To fold, turn dough out onto a floured surface and pat down to remove most of the air bubbles. Fold as illustrated and return to bowl, smooth side up.
    Cover and proceed with the rising process.
    Re-oil the bowl with a tablespoon or two of oil the first two times you fold the dough.
    The folding at the beginning of this step helps to align those long gluten strands, and create those lovely sourdough bubbles.
    You should notice a discernible change in the texture of your dough after folding the first couple of hours. By the end of this step, your dough should feel more "stretchy" and less "sticky" than when you started.
    Sometimes, because this dough is so sticky, it works easier to "fold-and-stretch" your dough right in the bowl, instead of folding it on the countertop. If that works better for you, go for it.
    How to Fold Bread Dough - Steps

PROOF (2nd Rise)

  • After the dough has risen for at least 6 hours (folding every 30 minutes for the first 2-2½ hours), form bread dough into a boule* and place it on a square of parchment paper.
    Place the dough, parchment and all, back into the bowl.
    *A boule is a round bread loaf.
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  • Cover loosely with a damp towel and allow to rise for 1½- 3 hours, or until it has approximately doubled.
    If it is late in the day and your bread needs more time to rise, you can slow the process by allowing it to rise in the refrigerator overnight, and then baking it first thing in the morning.
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  • In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven.
    Put an empty cast iron Dutch oven with lid in the cold oven.
    Preheat to 500°F [260°C] for 40 minutes.
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SLASH

  • Remove the hot Dutch oven from the oven. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in.
    Be very careful - the Dutch oven and lid are very hot!
    With a wet, serrated knife, cut a couple of slashes on the top of the boule. (I often forget to do this step, and everything still turns out just fine.)
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BAKE

  • Put the lid back on the Dutch oven. Put the Dutch oven back into the oven.
    Immediately reduce oven temperature to 450° [232°C], and bake for 13-14 minutes with the lid ON.
    [Image: After first 13-minute baking time]
    If you don't have a cast iron Dutch oven, you can use a baking stone. If you use a baking stone, cover the boule with a big roaster lid or something like that. The idea is to create some steam for the first part of the baking process- this is what gives it that awesome chewy crust.
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  • Remove the lid and bake for another 13-14 minutes with the lid OFF.
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  • Using the parchment corners, carefully remove bread from the Dutch oven and place on a wire rack to cool for 30 minutes.
    DO NOT slice the bread until it has set for 30 minutes - this resting time is part of the baking process.
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Notes

Weigh your ingredients: doing so will yield more uniform results.

UNFED Starter [as called for in this recipe] is Starter that is due to be fed right before you begin making the bread. It should have been fed in the last 12-24 hours. Unfed Starter is mature, active, and hungry for food.
For comparison, FED Starter is Sourdough Starter that has been fed very recently compared to when you begin making the bread recipe. It isn't as hungry. 
For more information, see Stages of Sourdough in post.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Like each baker, every loaf has a personality all its own. The loaf of bread pictured here below was made using the exact same techniques and recipe as the one above the recipe, with just one small variation. Instead of proofing on parchment and going directly from there to the Dutch oven, it was proofed in a bowl lined with a floured tea towel, and the turned out onto parchment just before baking.

Sourdough Bread

Wavy LineWho is Kaylen, and Why is this Her Bread? 

The original spark that set off my interest in sourdough baking was ignited by my BFF, Jenny. Jenny has an amazing daughter, Kaylen, who has some medically serious digestive issues. Gluten is not at all Kaylen’s friend, but she missed real bread “that does not taste like sand” [Kaylen’s words]. Jenny asked me about sourdough bread after reading that it might be able to help those who are gluten-intolerant. 

One study using sourdough bread made with specific strains of bacteria found that it could reduce gluten intolerance in people sensitive to wheat gluten. While that doesn’t mean that people diagnosed with gluten intolerance can eat sourdough bread with impunity, it does suggest that the bread is more easily digested than other breads made with wheat flour. (Reader’s Digest)

Remember that long rise I mentioned earlier, when I explained what true sourdough is? Well, it is during that long rise that the wild yeast and bacteria in a sourdough starter break down some of the carbohydrates and proteins in the flour, which (in theory) makes true sourdough bread more tolerable for folks with gluten sensitivity than bread leavened with traditional yeast. 

When Jenny asked me to bake some sourdough bread for Kaylen, I was all in. (I’ve known Kaylen since she was six and love her like my own daughter: of course I’m going to bake her bread.) After developing a new Sourdough Starter and working out the kinks in my recipe, I carefully made Kaylen a loaf, using a minimum 14-hour rise and not adding any additional flour (during folding) after Hour 4.

After I dropped off her first loaf of bread, here’s what I found on Facebook when I got home:

EASY SOURDOUGH BREAD - Want to make someone feel really special? Want to feel great yourself? Give a loaf of homemade sourdough bread!!

Want to feel really happy? Give someone you love a loaf of fresh bread!!

Made me cry. You just don’t get a better feeling than that, you know? 

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Stages of a Healthy Sourdough Starter

Use Unfed Starter for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

If you are curious about why this recipe uses UNFED Starter instead of FED Starter, you might find this conversation on The Fresh Loaf helpful. 

Easy Sourdough Bread Recipe

References for this recipe include:

  • How to Make Sourdough Bread 
  • Easy Sourdough Artisan Bread 
  • How to Make Rye Sourdough Starter
  • The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffinsblank, by Caleb Warnock & Melissa Richardson

If you have additional questions about the recipe, just leave a comment and I’ll reply asap. Be sure to check out the comments below, too. We’ve had so many people share their sourdough knowledge here, and there is a lot to be learned from their experience. Like most of us, I’m here to learn, too. 

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Want to make this adorable Redwork chicken tea towel? Check out our easy DIY tutorial! [Free Pattern]

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

blank   blankEasy Sourdough Bread | The Good Hearted Woman

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Bread, Dairy-free, Eating Style, Gluten-free, Recipes, Sourdough, Vegan, Vegetarian Tagged With: baking, Sourdough

How to Make Rye Sourdough Starter [100% Hydration]

March 14 By Renée 31 Comments

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

How to make Rye Sourdough Starter [100% Hydration Starter] Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water. | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. It’s time to continue the tradition. 

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IMPORTANT NOTE: It takes about 5 days to establish a new Rye Sourdough Starter. Once established, Starter can easily be converted to a white or whole wheat flour starter: it all depends on what kind of flour you choose to use going forward.

How to Make Rye Sourdough Starter

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

  • The Flour: I use Bob’s Red Mill Organic Dark Rye Flour.
  • The Water: Best Practices – use distilled water.

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What does 100% hydration mean? 

This Rye Sourdough Starter is a what is referred to in the sourdough world as a “100% hydration starter.” A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (For example, 2.25 ounces water to 2.25 ounces of flour.) 

By contrast, a 166% hydration starter is fed with equal volumes of flour and water. For example, 1/2 cup of water (4 ounces) to 1/2 cup flour (2.25 ounces). 

A Note about Water: When I made this starter the first time, I used plain old tap water, and everything bubbled up just fine.

Nevertheless, many sourdough professionals discourage the use of tap water in favor of distilled water, as the chlorine and other chemicals found in treated water can kill the microorganisms that need to flourish to create sourdough. 

I now use distilled water for all my sourdough, but I wanted to share my experience with tap water because unless your city uses an excessive amount of chlorine in your water supply, it’s not a  deal-breaker. (If you would rather use tap water, but want to remove at least some of the chlorine, there are a couple of ways you can dechlorinate water at home.)

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Keep your Starter Cozy, Not Sweltering

According to those aforementioned sourdough pros, 70°-80° F [21° – 27° C] is the ideal temperature range at which to keep your sourdough starter.

If I am actively using my starter on a regular basis, I keep it on my kitchen counter near my stove. (I’ve also had good luck in the past keeping it on top of the fridge.) If I am taking a break from sourdough baking, I let my starter chill in the fridge.

If kept below 70°F [21°C], the natural yeast in the starter incubates very slowly; above 80°F [27°C], the starter will tend to ferment alcoholically, which is not desirable. NEVER leave the starter in direct sun.

Troubleshooting: If you ever forget your starter in the back of the fridge and it looks scary when you take it out, be sure to check out The Lazy Caretaker’s Guide to Sourdough.

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Get a kitchen scale! 

If you don’t already own a kitchen scale, now might be the time to get one – and this is coming from someone who usually measures everything by pinch and palm! 

I honestly don’t know how I ever lived without a good kitchen scale. Weighing the water and flour for your sourdough starter keeps the hydration consistent, which in turn gives you more consistent results in your cooking and baking. (I don’t even use measuring cups anymore when I make bread – I weigh everything!)

Yield: 1 Rye Sourdough Starter

How to Make Rye Sourdough Starter

Rye SOurdough Starter - Day 4

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

[100% Hydration Starter]

Prep Time 25 minutes
Additional Time 5 days
Total Time 5 days 25 minutes
Difficulty Easy

Materials

  • Wide Mouth Mason Jar (Quart)
  • Breathable Jar Covering
  • Rye Flour
  • Water

Tools

  • Wooden Spoon
  • Kitchen Scale

Instructions

Day 1 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl. Cover loosely and place in a dark place at 70°F for 24 hours. (I put mine up against the counter right next to my stove.) Rye Sourdough Starter - Day 1 Your unfermented Starter will be the consistency of thick cook dough. It will loosen up over time.

Day 2 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours. Rye Sourdough Starter - Day 2

Day 3 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours. Rye Sourdough Starter - Day 3

Day 4 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

If bubbles have started to form and the flour has begun to ferment, discard ⅔ of the mixture in the jar. Add the flour and water to the remaining ⅓ and mix for 30 seconds until the flour is well incorporated. (If the mixture has not started to ferment repeat step 3.) Rye SOurdough Starter - Day 4

Day 5

The starter should be mature by this point and is ready to use. Use the starter as needed. After use, see feeding instructions. blank If you want to convert your starter to a white flour or whole wheat Starter, you may begin feeding it with all-purpose flour from this point on.

Notes

Weekly feeding (or every time starter gets used):

Healthy Starter can be refrigerated for up to a week between feedings. (Honestly, I often leave it FAR longer with no problems.) However, most sourdough experts recommend feeding Sourdough Starter at least twice a week for best results.

This is a 100% Hydration starter. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour.  (If you don’t have a kitchen scale, that equates to about 2/3 to 3/4 cup of water for every cup of flour.)

The amount you feed your sourdough starter depends on how much of it you have to start with. You want to approximately double your starter each time you feed it. So, for example, if you have 8 ounces of Starter, you will feed it 4 ounces of water and 4 ounces of flour.

If, however, you have more starter on hand than you anticipate using for baking, you can toss (or share!) a cup or more of Starter and then double what remains.You always want to have at least 8 ounces of Starter after baking to keep the process going.

  • Always use a wooden spoon to stir when you feed your Starter. (Never allow metal to come in contact with your sourdough starter.)
  • Always leave enough room in your Sourdough Jar for the Starter to triple in size! (It usually only doubles, but you want to leave some wiggle room!)
  • Allow the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator if you will not be using it in the next 24 hours.

Recommended Products

This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running.

  • Ozeri ZK14-T Pronto Digital Multifunction Kitchen and Food Scale, Compact, Teal Blue
    Ozeri ZK14-T Pronto Digital Multifunction Kitchen and Food Scale, Compact, Teal Blue
  • Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top
    Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top

Did you make this project?

THANK YOU for being a reader and supporter of The Good Hearted Woman.  Be sure to Pin this post!

© The Good Hearted Woman, Harmony Cat LLC
Project Type: Baking / Category: Bread

What should I do with my Starter if I want to bake with it? 

First, you need a mature Starter. Then you need to determine if your recipe calls for Fed, Active, Ripe, Unfed Starter or Discard. (For example, my Easy Sourdough Bread recipe calls for Unfed Starter). 

Stages of a Healthy Sourdough Starter

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

NOTE: Many recipes, including most bread recipes, call for feeding your starter the night before and using it in the morning. When you do this, you are technically using Ripe or Unfed Starter, depending upon the vigor of your starter and how much time elapses between last feeding and usage. 

DID YOU KNOW? You don’t need a special recipe to sourdough starter. Nearly all of your favorite yeast bread recipes can be adapted to use sourdough starter, as can many quick breads. 

Wavy LineCovering your Starter

I thought I’d close this post with an important piece of advice: NEVER use a solid lid to cover your Sourdough Starter! 

The natural fermentation process creates gas, and that gas need to have a place to go, so you need to cover your container with something that will allow some of that gas to escape.

I have successfully used all of the following methods: 

  1. Rubber Band and a clean cloth. Not pretty, but it works. 
  2. Mason jar ring and a piece of clean cloth. I usually use muslin in this case. 
  3. Pickle Pipes (or other lid designed for fermentation)

I discovered Pickle Pipes about a year ago, and I LOVE LOVE LOVE them! For the money, they are (IMHO) the best solution for the job. (Just to clarify, this is NOT a Sponsored post.)

    • Pickle Pipes feature one-way airlocks that vent gas automatically so they require no burping or babysitting.
    • Prevent spoilage by releasing the gas that builds up during the fermentation process.
    • Some people like to call them Pickle Nipples, which is fun to say. (Try it 3 times fast… and GO!)
    • They prevent oxygen and airborne contaminants from getting inside.
    • They are food-safe. (e.g., BPA-free, no phthalates)
    • They are Dishwasher-safe.

Pickle Pipes

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
blank

Reactivating Dry Sourdough Starter

blank

Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
blank

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
blank

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
blank

Pumpkin Spice Sourdough Scones

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

How to make Rye Sourdough Starter [100% Hydration Starter] Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water. | The Good Hearted Woman  How to Make Sourdough Starter
Sourdough StarterWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

UPDATED: Originally published September 14, 2015

Filed Under: Recipes, Sourdough Tagged With: baking, Basic Recipes, Sourdough

How to Reactivate Sourdough from Dried Sourdough Starter Flakes

August 27 By Renée Leave a Comment

My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. Rehydrating sourdough starter from dried flakes is one way to keep the tradition alive. 

Sourdough Starter from Dehydrated flakes

This post may contain affiliate links, but don’t worry – they won’t bite.Wavy Line

Some years back, my BFF Jenny gave me a copy of “The Art of Baking with Natural Yeast,” by Caleb Warnock & Melissa Richardson. The book is all about starting and using Sourdough Starter in baking as a health consideration, the basic premise being,

Commercial yeast is so foreign to our bodies that many people are allergic to it. But natural yeast converts dough into a digestible, vitamin-rich food that’s free from harmful enzymes and won’t spike your body’s defenses.

The authors explain that almost all yeast used in baking today was created in a lab, stating “for the first time in 6,000 years, humans are eating bread that is not made with natural yeast.” In other words, according to the authors, it isn’t the gluten that is causing so many to develop Celiac and other related digestive diseases; it is the synthetic yeasts that we ingest that are predisposing our bodies to gluten intolerance. 

One study using sourdough bread made with specific strains of bacteria found that it could reduce gluten intolerance in people sensitive to wheat gluten. While that doesn’t mean that people diagnosed with gluten intolerance can eat sourdough bread with impunity, it does suggest that the bread is more easily digested than other breads made with wheat flour. (Reader’s Digest)

[While I can’t speak to the greater Celiac community, I can say that in this individual case, this theory ended up playing out true. Despite having a lifelong Celiac diagnosis and never tolerating commercial breads, Jenny’s daughter is safely eating and enjoying real bread again – long-rise (13+ hours), natural sourdough bread, that is. Read all about it in Kaylen’s Bread.]

Post Updated March 30, 2020: (Originally published August 27, 2013) 

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The first thing you need to do when you decide to start baking with sourdough is make (or get) a sourdough starter.

There are a may ways to procure a sourdough starter, including:

  • Get some from your Nana: ready use in no time. 
  • Make a Rye Sourdough Starter: ready to use in 4-5 days. (NOTE: Rye sourdough starter is – by far – the easiest organic sourdough to start. All you need is rye flour and water.)

And finally, 

  • Make a Starter from Dried Starter Flakes: ready to use in about two weeks. This is the method that we are going to discuss today. 

Where to Get Dried Sourdough Starter Flakes

  • Order Free Online: “Friends of Carl” will mail you Carl Griffith’s 1847 Oregon Trail Sourdough Starter in dried form for the cost of a self addressed stamped envelope. For details, visit Friends of Carl.
  • Buy Dried Sourdough Starter Online: There are any number of purveyors of sourdough starter online. Breadtopia Marketplace, for example, will shipped to you dried (dormant) or in the actual living form.
  • Buy Caleb’s Book: To aid readers in the process, when you buy “The Art of Baking with Natural Yeast,” Caleb will mail you dry sourdough starter for the price of a self-addressed, stamped envelope. I mailed my request off to Caleb and had these little babies in hand a week later. 

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Starting a Sourdough Starter from (a Very Small Amount of) Dried Sourdough Starter Flakes

Starting sourdough from dried flakes was a whole new experience for me, so I thought I’d go through it for you day by day, in case you are confronted with the same dilemma I was, in that I had just a very small amount of sourdough flakes with which to begin. 

Week 1

Dry Sourdough Starter

They look kinda lonely all by themselves in that great big jar!

The directions in the book say that I need about one tablespoon of starter to “get started,” but Caleb only sent me about ½ a teaspoon, so I’m just going to push through and see what happens. Keep in mind that I’ve never used dehydrated flakes to start sourdough, so what comes next is learning experience. 

Here’s how the first week went:

Day 1 - Soaking

Day 1 – After 2 hours of soaking, my flakes look exactly the same. (I tilted the jar slightly during the soaking time so that all the flakes were submerged, so adequate water was not the problem.)

Day 1 – As instructed in The Art of Baking with Natural Yeast, I soaked my starter flakes in a tablespoon of water for a few hours. And nothing happened. I mean nothing! 

The flakes got a little soggy, but there was none of the breaking down I was told to look for, and certainly not any “milky water.” Just shrimp color flakes.

At this point, I decided they looked too lonely at the bottom of that big jar anyway, so I moved them into a cozy little bowl (it’s about four inches in diameter). Then I waited for another few hours, probably six or eight total. Still nothing but soggy flakes. So I took my finger and kind of smooshed them onto the side of the bowl to break them up some, and went on to the next step, which was to add flour.  (I used all-purpose flour.)

Having had plenty of time to consider what to do next, I consulted Paul at Yumarama, who advised,

“I’d suggest in your case with the very small amount of flakes to start pretty small in the wetting and feeding quantities. You don’t want to overwhelm the reduced number of yeasty critters right at the start.”

I had already added a tablespoon of water and didn’t want to take any out for fear of taking some of the cultures of too, so I left the water alone and just added one teaspoon of flour, which still seemed like a lot for my little less-than-half-teaspoon of starter flakes. Then I covered it loosely with plastic wrap and set it on my counter. 

Here’s what it looked like (for reference, the little bowl is 3 inches in diameter):

Sourdough Starter - Day 1

Sourdough Starter – Day 1

Day 2 – No changes.  None.

Day 3 – Still no changes. I start to get a little worried. Maybe I put in too much flour. Maybe there’s too much water. Maybe I should have put it in the fridge. Maybe it needs to be warmer. Even though there is a ton of flour in there, I sense that I need to feed it, so a put in another 1/4 teaspoon of flour.

Day 4 – No changes, except I am worrying more.

Day 5 – I “think” there is something happening! Just maybe. No visible changes yet, but it just feels different.

Day 6 – Yay!  I can see tiny little bubbles!!! I think it is possible I have not killed it! I am so excited!!! I am supposed to feed it every 3-4 days, so I add another 1/2 teaspoon of flour, but no extra water.

Sourdough Starter - Day 6

Sourdough Starter – Day 6, before adding more flour.

Sourdough Starter - Day 6

Sourdough Starter – Day 6, after adding more flour

Day 7 – More bubbles!  And even more exciting, my little bowl of starter is starting to smell like sourdough!!  Oh, I am so exited!

Sourdough Starter Day 7 - More bubbles!!

Day 7 – More bubbles!!

Week 2

Back when I was a little girl, somewhere between Mr. Ed and Charlotte’s Web, I fell in love with the name Wilbur. I’ve always wanted to give the name to a pet, but I’ve never had one for whom it seemed right – until now. 

You see, according to all the sourdough people I’ve read, maintaining a sourdough starter is kind of like keeping a pet, in that it requires ongoing care and attention, regular feeding, a certain amount of air, and a clean, comfortable place to live. So I’ve named my starter Wilbur. I just thought you should know. 

Day 8 – Not as many bubbles today, and I’m wondering if maybe I need to feed Wilbur more. Normally on feeding days, you are supposed to add enough to double your starter. For example, if you have a cup of starter, you are supposed to add a cup of water and a cup of flour. But with these small amounts, I’m not sure I should be doing that – I’m still concerned about overwhelming those little critters – so I add 1 teaspoon of water and one teaspoon of flour.

Day 9 – Smells like sourdough. Not much happening though.

Day 10 – No activity, so I decide it’s time to feed him again. For the first time, I double the amounts, adding one tablespoon of flour and one tablespoon of water.

Sourdough Starter - Day 11

One hour after adding 1 T. water and 1 T. flour, my starter is happily bubbling away!

Day 11 – Not much happening. Bubbles are confined under a thin layer of water.

Day 12 – Remember that scene in Charlotte’s Web where Fern has to move Wilbur out of the house and into him pen in the yard? That was today. Wilbur is finally big enough to move to a new home – a vintage canning jar with a very loose lid. I moved him, fed him and said a little prayer. From now on, I am going to try to feed him every Sunday and Thursday.

Sourdough Starter in Vintage Jar

Wilbur is getting settled in his new home.

Day 13 – Bubbling away in the fridge!

Day 14 – Still bubbling!

Lesson: Stick with it, even when it seems as though you aren’t making any progress. 

Epilogue: Wilbur grew up to make many, many loaves of delicious sourdough bread. 

Wavy Line

Feeding & Maintaining Sourdough Starter

Sourdough starter can live forever – as long as you regularly give it a little attention.

Healthy Starter can be refrigerated for up to a week between feedings. (Honestly, I often leave it FAR longer with no problems.) However, most sourdough experts recommend feeding Sourdough Starter at least twice a week for best results.

This is a 100% Hydration starter. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour.  (If you don’t have a kitchen scale, that equates to about 2/3 to 3/4 cup of water for every cup of flour.)

The amount you feed your sourdough starter depends on how much of it you have to start with. You want to approximately double your starter each time you feed it. So, for example, if you have 8 ounces of Starter, you will feed it 4 ounces of water and 4 ounces of flour.

If, however, you have more starter on hand than you anticipate using for baking, you can toss (or share!) a cup or more of Starter and then double what remains.You always want to have at least 8 ounces of Starter after baking to keep the process going.

Always use a wooden spoon to stir when you feed your Starter. (Never allow metal to come in contact with your sourdough starter.)

Allow the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator if you will not be using it in the next 24 hours.

Wavy Line

What should I do with my Starter if I want to bake with it? 

First, you need a mature Starter. Then you need to determine if your recipe calls for Fed, Active, Ripe, Unfed Starter or Discard. (For example, my Easy Sourdough Bread recipe calls for Unfed Starter). 

Cycle of a Healthy Sourdough Starter

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity

If you aren’t up to making bread, you can always use up extra Starter by making pancakes, waffles, etc.

When baking, always reserve at least 8 ounces of Starter to feed and keep the process going. 

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Wavy Line

Easy Sourdough Recipes & Advice for Beginners

blank

Kaylen's Bread [Easy Sourdough]

blank

Rye Sourdough Starter

blank

Lazy Sourdough Caretaker's Guide

blank

Mom's Sourdough Hotcakes

blank

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
blank

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
blank

Reactivating Dry Sourdough Starter

blank

Rye Sourdough Spaetzle

blank

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
blank

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
blank

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
blank

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
blank

Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Sourdough Tagged With: Sourdough

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