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Sourdough Starter Recipe (Levain)

If you’re serious about bread baking then learn how to make it as it was intended, with this sourdough starter recipe, a natural leaven.
Course bread, side
Cuisine American, Italian
Prep Time 5 days
Total Time 5 days
Servings 1
Calories 10315kcal
Author Chef Billy Parisi

Ingredients

  • 2520 grams of whole wheat flour
  • 480 grams of white flour
  • 2880 grams of warm water (temp specified in directions

Instructions

  • In a large plastic container mix together 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90°) for 20 to 24 hours.
  • Remove 2/3 to ¾ of the mixture and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90°) for 20 to 24 hours.
  • Repeat step 2 in its entirety.
  • Remove all but 250 grams of the levain and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Cover and keep in a warm place (70° to 90°) for 20 to 24 hours.
  • Remove all but 150 grams of the levain and discard. Add 480 grams of white flour, 120 grams of whole wheat flour, 480 grams of water that is 90° to 92 and mix until combined. Cover and keep in a warm place (70° to 90°) for 20 to 24 hours and it is ready to use within 8 to 8 1/2 hours.
  • Continue feeding every day!

Video

Nutrition

Calories: 10315kcal | Carbohydrates: 2180g | Protein: 382g | Fat: 68g | Saturated Fat: 12g | Sodium: 60mg | Potassium: 9661mg | Fiber: 283g | Sugar: 12g | Vitamin A: 227IU | Calcium: 929mg | Iron: 113mg