Sourdough Starter: Why a "dry" starter is best

For full recipe archives, instructional videos, and searchable categories, join our Cooking Community here.

I was taught to make this sourdough starter by Carla of Jovial Foods. She taught me how keeping a dry sourdough starter wastes a lot less flour and provides a much more consistent bread. If your sourdough starter has disappointed you in the past (or if you're brand new to having a sourdough starter) give this method a try and let me know what you think!

Dry Sourdough Starter

• Water

• Flour

Day 1

1. Mix 60g flour and 45g water.

2. Pick up in hands, work for 30 seconds. Place back in bowl, cover with plasic wrap.

3. Keep at room temperature for 48 hours.

Day 3

1. Add 30g of water and 60g of flour. Mix.

2. Cover for 24 hours.

Day 4

1. Add 30g of water and 60g of flour. Mix.

2. Cover for 24 hours.

Day 5

1. Refresh Starter.

2. Take out 10g.

3. Add 30g water and 60g flour.

4. Mix and put in tuperwear or glass mason jar with lid.

5. Wait 6-10 hours at room temperature until dough bubbles.

6. If you don't see any bubbles, refresh on Day 6 and repeat if necessary.