Easy Overnight Sourdough Starter from Scratch Recipe for Perfect Bread Every Time
This easy overnight sourdough starter recipe uses simple ingredients and an overnight rest to create a lively, tangy starter perfect for homemade bread. It’s approachable for beginners and fits effortlessly into busy lives.
- Prep Time: 10 minutes
- Cook Time: Overnight rest (12 to 16 hours) plus 3 to 5 days of feedings
- Total Time: Approximately 4 to 6 days including feedings
- Yield: About 1 quart starter, enough for multiple loaves of bread 1x
- Category: Bread Starter
- Cuisine: American
Ingredients
- 200g (1 2/3 cups) unbleached all-purpose flour
- 50g (1/3 cup) whole wheat flour
- 230g (1 cup) filtered water, room temperature
- Optional: 1 tablespoon rye flour
Instructions
- Mix the flours: In a glass jar, combine 200g (1 2/3 cups) unbleached all-purpose flour with 50g (1/3 cup) whole wheat flour. Optionally add 1 tablespoon rye flour to boost fermentation. Stir gently to blend.
- Add water: Pour in 230g (1 cup) room temperature filtered water. Stir until the mixture forms a thick, sticky batter with no dry flour remaining.
- Cover and mark: Use a breathable cover like a coffee filter or clean cloth secured with a rubber band. Place a rubber band around the jar at the batter’s initial height to track its rise. Avoid sealing airtight.
- Let it rest overnight: Set the jar in a warm spot around 70°F (21°C). After 12 to 16 hours, bubbles and some rise should appear.
- Feed your starter: Discard about half the starter. Add 100g (3/4 cup) all-purpose flour and 100g (7 tablespoons) water. Stir gently to combine.
- Repeat feeding: Continue feeding every 12 to 24 hours for 3 to 5 days until the starter is bubbly, rises predictably, and has a pleasant tangy aroma.
- Check readiness: When the starter doubles in size 4 to 6 hours after feeding and is full of bubbles, it’s ready for baking. Test by dropping a spoonful in water; if it floats, the starter is strong and active.
Notes
[‘Use filtered or dechlorinated water to avoid inhibiting yeast growth.’, ‘Keep starter at around 70°F (21°C) for best fermentation; too cold slows it down, too hot can kill yeast.’, ‘Discard half the starter before feeding to maintain acidity balance.’, ‘Mix gently to incorporate air without destroying bubbles.’, ‘Be patient; starter activity can vary day to day.’, ‘If starter smells rotten or alcoholic, discard and restart.’, ‘Mark the jar to track rise and keep a log for best results.’, ‘Refrigerate starter if baking less often and feed weekly.’, ‘Optional rye flour boosts fermentation but is not required.’]
Nutrition
- Serving Size: Starter used per loa
- Calories: 100
- Carbohydrates: 22100
- Fiber: 1100
- Protein: 3100
Keywords: sourdough starter, overnight sourdough, homemade bread starter, easy sourdough, wild yeast starter, bread baking, fermentation