Making your own sourdough starter using the 3 tbsp method is a simple and straightforward process. The following steps will guide you through the process.
Disclaimer: I would highly recommend to buy a local mature starter, but if you really want to make your own, this 3 tbsp method is my favorite!
Similar posts you may like:
- Sourdough Starter Maintenance
- Sourdough Starter FAQs, Tips, and Tricks
- Benefits of Sourdough Bread
- Easy Sourdough Chocolate Chip Cookies
Why use the 3 tbsp method to make your own sourdough starter?
- Simplicity: The 3 tbsp method is straightforward and easy to remember. Very convenient and simple.
- Small quantities: By using 3 tablespoons of flour, you’re working with smaller amounts of ingredients. This can be beneficial if you’re starting out and don’t want to use large quantities of flour and a lot of discard.
- Less Discard: This method will not have any discard for the first 3 days. After day 3, you might have discard. Once you start making bread like this Easy No Knead Sourdough Bread Recipe – Beginners Recipe I never have any extra discard that I have to dump out. I always mix enough for two loaves, make the bread, and feed the starter for my next loaves.
- Quick results: Working with smaller amounts in the beginning allows you to observe any changes and progress more easily. With a smaller starter, you may notice signs of fermentation and activity sooner, giving you quicker result on the success of your very own starter.
Ingredients:
- 3 tablespoons (45 grams) all-purpose flour or bread flour (I use King Arthur)
- 3 tablespoons water (not every feed -keep reading)
Equipment:
- Clean small 2 cup mason glass jar (You will need a bigger jar once you have a successful starter!) *Make sure it’s wide mouth or else it’s harder to clean.
- Utensil (wooden spoon or silicone spatula)
- Plastic wrap
NOTE: I don’t add 3 tbsp of water every feed. I always add 3 tbsp of flour and if the mixture is super runny I wont add any water. If the mixture is more of a thicker consistency, I will add 1 tbsp at a time. The consistency should be like sour cream.
First Feed – Evening
- 7 PM: In a clean bowl combine 3 tablespoons and 3 tablespoons of water.
- Mix well into a smooth, slightly thick mixture, consistency should be like sour cream.
- Place into the mason jar.
- Loosely cover the plastic wrap, allowing air to circulate but preventing any debris from entering.
- Place the jar in a warm location, ideally between 70°F to 85°F (21°C to 29°C). On your counter would work, on top of your fridge, or in your oven with the light on.
- Leave it overnight.
2nd Feed – Morning
- 8 am: Check the jar for any signs of activity. It’s normal if there aren’t any significant changes at this stage. I saw a little bit on bubble.
- In a clean bowl mix 3 tablespoons all-purpose flour and 3 tablespoons of water and the mixture from last night
- Stir the ingredients until well combined.
- Place everything back into the jar.
- Loosely cover the jar and return it to the warm location.
3rd Feed – Evening
- 9 PM: By this stage, you should start seeing lots of signs of fermentation, such as bubbles forming, little bit of a rise, and a slightly sour smell.
- Add of 3 tablespoons of all-purpose flour.
- Pour in 3 tablespoons of water.
- Stir well to incorporate the new ingredients.
- Add the rest of the fermented mixture and mix well.
- Loosely cover the jar with plastic and return it to the warm location.
- Repeat the feeding process every 12 hours (morning, evening, morning, evening). Your starter should become active, bubbly, and have a pleasant sour aroma.
Note: If you notice a layer of liquid on top (called “hooch”), it’s a sign that your starter needs to be fed more frequently. Pour off the hooch before feeding.
4th Feed – Morning (36 hours)
- 8 am: The sourdough starter should be very bubbly and have a full rise to the top of the jar. It has a very sour smell.
- Keep feeding it every 12 hours for about 3-5 days. (After day 3 and so forth, you might have some discard, but it’s a lot less waste and discard than the traditional way of growing your starter).
- After 1 week, the sourdough starter is ready to be used to make your first Easy No Knead Beginner Sourdough Bread.
5th Feed – Evening
- 9 PM: Discard half.
- Add of 3 tablespoons of all-purpose flour and no water (unless it’s really dry add 1 tbsp). It needs to be on the dryer/thicker side. Not runny, more like sour cream.
- Stir well to incorporate the new ingredients.
- Loosely cover the jar with plastic and return it to the warm location.
- Repeat the feeding process every 12 hours (morning, evening, morning, evening) for about a week 5-7 days. Your starter should become active, bubbly, and have a pleasant sour aroma.
Maintain
- It’s important to maintain your starter by using 100 grams for a loaf of bread and then feeding it.
- If you are not planning to make sourdough bread in the next few days. Keep your starter in the fridge.
- Check this Sourdough Starter Maintenance blog post to keep your new sourdough starter maintained.
You can store it in the refrigerator and feed it once a week, or you can leave it at room temperature and feed it daily if you plan to bake frequently.
Disclaimer: Remember, sourdough starters can vary in activity, so be patient and observe the progress. Once your starter is active, you can use it to bake delicious sourdough bread and other sourdough-based recipes.
3 TBSP Method – Sourdough Starter Recipe
Ingredients
- 3 tablespoons 45 grams all-purpose flour or bread flour (I use King Arthur)
- 3 tablespoons water not every feed -keep reading
Instructions
First Feed – Evening
- 7 PM: In a clean bowl combine 3 tablespoons and 3 tablespoons of water.
- Mix well into a smooth, slightly thick mixture, consistency should be like sour cream.
- Place into the mason jar.
- Loosely cover the plastic wrap, allowing air to circulate but preventing any debris from entering.
- Place the jar in a warm location, ideally between 70°F to 85°F (21°C to 29°C). On your counter would work, on top of your fridge, or in your oven with the light on.
- Leave it overnight.
2nd Feed – Morning
- 8 am: Check the jar for any signs of activity. It’s normal if there aren’t any significant changes at this stage. I saw a little bit on bubble.
- In a clean bowl mix 3 tablespoons all-purpose flour and 3 tablespoons of water and the mixture from last night
- Stir the ingredients until well combined.
- Place everything back into the jar.
- Loosely cover the jar and return it to the warm location.
3rd Feed – Evening
- 9 PM: By this stage, you should start seeing lots of signs of fermentation, such as bubbles forming, little bit of a rise, and a slightly sour smell.
- Add of 3 tablespoons of all-purpose flour.
- Pour in 3 tablespoons of water.
- Stir well to incorporate the new ingredients.
- Add the rest of the fermented mixture and mix well.
- Loosely cover the jar with plastic and return it to the warm location.
- Repeat the feeding process every 12 hours (morning, evening, morning, evening). Your starter should become active, bubbly, and have a pleasant sour aroma.
Note: If you notice a layer of liquid on top (called “hooch”), it’s a sign that your starter needs to be fed more frequently. Pour off the hooch before feeding.
4th Feed – Morning (36 hours)
- 8 am: The sourdough starter should be very bubbly and have a full rise to the top of the jar. It has a very sour smell.
- Keep feeding it every 12 hours for about 3-5 days. (After day 3 and so forth, you might have some discard, but it’s a lot less waste and discard than the traditional way of growing your starter).
- After 1 week, the sourdough starter is ready to be used to make your first Easy No Knead Beginner Sourdough Bread.
5th Feed – Evening
- 9 PM: Discard half.
- Add of 3 tablespoons of all-purpose flour and no water (unless it’s really dry add 1 tbsp). It needs to be on the dryer/thicker side. Not runny, more like sour cream.
- Stir well to incorporate the new ingredients.
- Loosely cover the jar with plastic and return it to the warm location.
- Repeat the feeding process every 12 hours (morning, evening, morning, evening) for about a week 5-7 days. Your starter should become active, bubbly, and have a pleasant sour aroma.
Maintain
- * It’s important to maintain your starter by using 100 grams for a loaf of bread and then feeding it.
- * If you are not planning to make sourdough bread in the next few days. Keep your starter in the fridge.
- * Check this Sourdough Starter Maintenance blog post to keep your new sourdough starter maintained.
- You can store it in the refrigerator and feed it once a week, or you can leave it at room temperature and feed it daily if you plan to bake frequently.
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