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A perfectly baked, crusty loaf of sourdough bread with a distinct scoring pattern.

Quick way to grow Sourdough Bread in 7 Days

This recipe outlines a quick method to create a sourdough starter in just seven days, allowing you to bake fresh sourdough bread sooner than traditional methods. It focuses on consistent feeding and observation to ensure a robust and active starter.
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Prep Time 15 minutes
Total Time 7 days
Servings: 1 starter
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Day 1-3
  • 50 g Whole wheat flour
  • 50 g Water
Day 4-7
  • 50 g Active sourdough starter
  • 50 g All-purpose flour
  • 50 g Water

Equipment

  • Glass jar
  • Spatula
  • Kitchen scale

Method
 

Day 1: Initial Mix
  1. Combine 50g whole wheat flour and 50g water in a clean jar, mix thoroughly, and cover loosely. Keep the mixture at room temperature.
Day 2-3: Rest and Observe
  1. Let the mixture rest for 24-48 hours, looking for small bubbles and a slightly sour smell. If no activity, wait another day.
Day 4: First Feeding
  1. Discard all but 50g of the starter, then feed it with 50g all-purpose flour and 50g water. Mix well and cover loosely.
Day 5-7: Regular Feedings
  1. For the next three days, repeat the feeding process: discard all but 50g of the starter, and feed with 50g all-purpose flour and 50g water every 12-24 hours. Your starter should become consistently bubbly and active, doubling in size between feedings.

Notes

Ensure your water is unchlorinated, as chlorine can inhibit starter activity. Room temperature for best results is between 70-75°F (21-24°C).