Sourdough Starter Recipe

Recipe posted in: Flex Meals & Snacks, Snacks, Sides, Snacks
sourdough starter in a jar

Awaken your inner baker with homemade sourdough bread that’s hearty yet healthy! This simple sourdough starter is the ideal base for baked sourdough bread, bagels and baguettes that fit into your weight loss plan.

How to Make Sourdough Starter

Pro Tip: We recommend using a food scale and weighing each ingredient for the best results. However, if you don’t have one, we have also included the approximate measurements to use instead.

Sourdough Starter does take some time to prepare. It will take approximately one week before it’s ready to be made into delicious and diet-friendly bread. Our Sourdough Starter recipe takes about six days. You’ll need a few tools to get started: a medium glass jar, a kitchen towel and a food scale.

We walk through each step of this sourdough starter recipe below. However, be sure to scroll down to the bottom of the page for specific weights and measurements of each ingredient.

Day one of the sourdough journey begins by mixing together whole wheat flour and water in a glass jar. Cover it with a kitchen towel and let this mixture sit at room temperature for 48 hours. On day three, discard half of the mixture and add in some all-purpose flour and more water. Stir, cover and leave it at room temperature for another 24 hours.

Day four marks the half-way point of this recipe, where you will discard a fair amount of the starter and add more all-purpose flour and water. 12 hours later, repeat this process. At this point you may start to see some rising and bubbles. Day five will follow the same process as day four. The starter should be bubbling and double and size after this.

Finally, day six has arrived and you will discard more of the starter, adding more all-purpose flour and water. With a marker or a rubber band around the jar, make a mark where the current starter sits. In about six to eight hours, check on the starter to see if it has doubled in size and has lots of bubbles. It’s now ready for baking!

Sourdough Bread Recipe with Starter

Looking for a comforting and delicious baked good? Try our Healthy Sourdough Bread recipe using this starter! With a crusty exterior and soft interior, this versatile bread is perfect for dunking into soup or making sandwiches. It’s easy to prepare and requires just a few simple ingredients. Join in on the home baking fun while staying on track with your weight loss plan.

You can also indulge in a delightful homemade bagel breakfast. Skip the bakery stop and try our easy Sourdough Bagel recipe. Customize with your favorite toppings for a truly satisfying meal.

Get ready to enjoy the goodness of sourdough bread that’s both satisfying and nutritious!

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Servings: *Depends on how much a specific recipe calls for.

Calories per Serving: *Depends on how much a specific recipe calls for. (~734 calories in the entire jar.)

On Nutrisystem, Count As: Counts towards daily Extras. *The number of Extras depends on how much a specific recipe calls for.

Ingredients:

  • 50 g whole wheat flour (approx. 1/3 cup + 1 Tbsp.)
  • 1 bag unbleached all-purpose flour
  • Water
  • Tools
  • Medium Glass jar
  • Kitchen Towel
  • Food Scale (Recommended for best results)

Directions:

  1. In a glass jar, mix 50 g whole wheat flour (approx.1/3 cup + 1 Tbsp.) and 50 g water (approx. 3 ½ Tbsp.). Mix well so that there are no dry flour particles visible. Cover with kitchen towel and leave it at room temperature (70-80°F). Let sit for 24 hours.
  2. Let sit for 24 more hours.
  3. Discard half the mixture and add 50 g all-purpose flour (approx. 1/3 cup + 1 Tbsp.) and 50 g water (approx. 3 ½ Tbsp.). Stir well, cover and leave at room temperature for another 24 hours.
  4. Discard all but 100 g of starter (approx. a tad less than 1 cup) and add 50 g all-purpose flour (approx. 1/3 cup + 1 Tbsp.) and 50 g water (approx. 3 ½ Tbsp.). Repeat again 12 hours later. May start to see some rising and bubbles.
  5. Discard all but 100 g of starter (approx. a tad less than 1 cup) and add 50 g all-purpose flour (approx. 1/3 cup + 1 Tbsp.) and 50 g water (approx. 3 ½ Tbsp.). Repeat again 12 hours later. Starter should be bubbling and double in size.
  6. Discard all but 100 g of starter (approx. a tad less than 1 cup) and add 50 g all-purpose flour (approx.1/3 cup + 1 Tbsp.) and 50 g water (approx. 3 ½ Tbsp.). Mark where the current starter sits on the jar. In 6-8 hours, check to see if the volume doubled in size and has a lot of bubbles.
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