Looking to make incredible sourdough? Try to make sourdough starter from scratch, all you need is just flour, water and a little bit of patience. This recipe is enough for approx. 150 g sourdough from Dr. Oetker Nona All Purpose Flour. You may use Dr. Oetker Nona Bread Flour as a substitute.
Preparation time: approx. 25 minutes
Total time: approx. 5 days
Utensils: mason jar approx. 400 ml with lid without sealing ring, kitchen scale, spoon
“Bread Flour can be used as a substitute for All Purpose Flour”
50 g lukewarm water
50 g all purpose flour
For the sourdough starter culture on day 1, pour water then flour into a mason jar and mix well. Leave for around 24 hours, with the lid on loosely, in a consistently warm place at around 28°C.
50 g dough starter (from day 1)
50 g all purpose flour
50 g lukewarm water
Take 50 g from the previous day’s dough starter, stir in the flour and water, then leave the mixture for another 24 hours with the lid on loosely.
Repeat this process for the next three days. Any leftover dough mix can be kneaded into other doughs for extra flavour, or alternatively dried out and then added later.
50 g dough starter
(from day 2)
50 g all purpose flour
50 g lukewarm water
50 g dough starter
(from day 3)
50 g all purpose flour
50 g lukewarm water
50 g dough starter
(from day 4)
50 g all purpose flour
50 g lukewarm water
The sourdough mix has become starter culture. It has roughly doubled in volume and can now be used in your desired recipe, for example into a sourdough pizza.
If it hasn’t risen enough, feed for another day or two and leave to rest as per the previous days, until it has doubled in volume.
To control how much the sourdough ferments, you can place a rubber band around the mason jar to mark the filling height.
Keep the starter in the fridge so that you can easily prepare your sourdough the next time you want to bake. Once a week, feed the starter with 1 tbsp flour and 1 tbsp water until you next use it.
Remove approx. 10–25 g of your starter from the fridge, mix it with 50 g of the flour that you want to bake, e.g., bread flour or all purpose flour for a sourdough pizza and 50 g water, then pour into a clean glass. Leave to rest for 24 hours in a warm place. The sourdough will be ready to be used in your desired recipe the following day.