How to Make & Feed a Sourdough Starter ๐Ÿž + a Delicious Artisan Bread Loaf Recipe!

How to Make & Feed a Sourdough Starter ๐Ÿž + a Delicious Artisan Bread Loaf Recipe!

#sourdoughstarter #sourdoughbreadrecipe #howtofeedsourdoughstarter

In todays video…I’m not only going to teach you how to make your OWN sourdough starter right in your own kitchen, but I’m also going to show you MY own mature sourdough starter & we’re going to feed it together. THEN…if this isn’t already exciting enough, I’m going to teach you the EASIEST sourdough bread recipe ever!

Say goodbye to store bought, processed yeast and bread & start baking YUMMY, HEALTHY bread that’s ACTUALLY GOOD for your body!
Easy steps to making your own sourdough starter:

1. Add 1/2 cup of flour to a bowl/jar or dish.
2. Then mix in about 1/4 cup of water. You’re looking for a thicker pancake batter consistency so if you need a little more water to achieve this, that’s ok!
3. Put a paper towel or coffee filter on your jar with a rubber band or twine to hold it in place.
4. Set your jar in a dark, warm place in your house for 24 hrs.

First feeding: After 24 hrs, check your starter. If it has bubbles feed it 1/2 cup of flour and mix in another 1/4 cup of water and set it back on your counter for another 24 hrs. If there are no bubbles yet, it’s ok…give it a stir and set it back on the counter for another 24 hrs.

2nd feeding: After 24 hrs, check for bubbles again. If you still don’t see any, dump the mixture out and start over! If you do see bubbles, discard 1/2 of the mixture and feed your starter another 1/2 cup of flour with another 1/4 cup of water. Mix well & place back on the counter for another 24 hrs.

3rd feeding: Discard 1/2 of your starter and & feed it another 1/2 cup of flour with a 1/4 cup of water.

Continue this routine until the starter is consistently bubbling & doubling in size within 8 hours of each feeding.Now you have your very own sourdough starter! At this point, you can store your starter in the fridge and feed it once a week! I’ve gone as long as 2 wks and my starter came back to life with no problems! Pull it out and feed it before you use it in your recipes.
Easiest sourdough bread loaf recipe:

You will need:
1. 6 cups of flour
2. 1-1/2 tsp sea salt
3. 2 cups warm water
4. 1/4 cup of your FED sourdough starter
Here’s how to make it:

1. Mix the water and starter in a large bowl until the starter is dissolved.
2. Mix in your salt & flour. Combine until it’s sticky.
3. Form a ball and place your dough back in your bowl.
4. Cover with plastic wrap and let it rise for 10-15 hrs. I usually make my dough before bed & bake it in the morning. I let my dough rise in a cupboard or in the over (with the oven turned off of course).
5. Once your dough has risen, flour your work surface and turn your dough out onto your work service.
6. Flour your bread proofing basket generously.
7. Use a dough scraper to “fold” the dough 3-4 times (don’t knead the dough…and don’t over work it).
8. Using both hands, rotate your dough in a circular motion until you have a round loaf and place it in your proofing basket seam side up!
9. Cover with a towel & let it rise for another 30 minutes.
10. Place a dutch oven in your oven & preheat the oven to 500 degrees.
11. Remove the pot & take off the lid. Invert the loaf into the dutch oven (seam side down). Shake the dutch oven to center the loaf just right. Put the lid back on the dutch oven.
12. Reduce the oven temp to 450 & bake your loaf for 40 minutes!

Bread is best when it’s allowed to rest for 2 hrs on a cooling rack before eating it! Although this never happens in my house! Lightly wrap your loaf in a towel where it will keep for up to 3 days on you counter OR you can put it in a ziplock baggie & it’ll keep for up to 1 month in the freezer!

I hope you enjoy this video friends, Cheers!

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29 Comments

  1. @jparker59able on July 17, 2025 at 5:52 pm

    Hi. I’m just now seeing seeing this and love to bake bread. Does this taste anything like store bought sour dough bread? Thank you.

  2. @wendyplear82 on July 17, 2025 at 5:52 pm

    Great video! Wanted to know how long can it stay in the fridge without feeding it?

  3. @pamelamosby3691 on July 17, 2025 at 5:53 pm

    loved your video

  4. @alenaB on July 17, 2025 at 5:55 pm

    You have inspired me again sister! ๐Ÿ˜€๐Ÿฅฐ do you have a video on how to make the flat bread from the discard? Thank you!

  5. @junel131 on July 17, 2025 at 5:57 pm

    I โค your videos you are so creative and a great cook!

  6. @ourcrazylife2952 on July 17, 2025 at 6:00 pm

    Thanks for posting. Itโ€™s why going on at the imports and exports now. I think that Iโ€™m going to start making some bread and give it a try. I do have 2lbs of yeast but I want to get this memorized. The world is going crazy. Please get prepped up You can in the next couple I weeks.

  7. @samib6440 on July 17, 2025 at 6:03 pm

    Hi! Professional baker of 14 years here! Starters LOVE high protein (12-14%) flours. If you want a SUPER active starter, definitely keep with the milling your own OR a high gluten flour. ๐Ÿ˜Š (king arthur is great or Ardent Mills I’ve used Kyrol or Dakota for the last 10 years)

  8. @debbiemiller7342 on July 17, 2025 at 6:05 pm

    I sent this to my daughter. She wants to get started making sourdough. This was a great video. Thanks for posting!

  9. @thardman10 on July 17, 2025 at 6:06 pm

    Awesome thanks for the step by step we are going to try starting this soon

  10. @sandyoklahomatransient8557 on July 17, 2025 at 6:08 pm

    I worked hard trying to get a starter going. Every time (5x’s failed). The final worked! Then dummy me, preheated the oven to make breakfast (totally forgot about the starter sitting in the oven)and set the paper towel on fire. That was before watching this video. I’m determined to try again๐Ÿ˜Š

  11. @ruqaia9563 on July 17, 2025 at 6:11 pm

    That’s seems really simple, thank you

  12. @susiewilliams4413 on July 17, 2025 at 6:13 pm

    Oh my gosh you are so wonderful. You make everything so easy to understand and also hit some details I havenโ€™t heard on other channels. Thank you! God bless.

  13. @MisterTee2010 on July 17, 2025 at 6:14 pm

    Thank you for sharing Tina. I’m kind of obsessed when it comes to cooking videos and or shows. Take care.

  14. @bretlawson924 on July 17, 2025 at 6:15 pm

    Awesome! Brings back fond memories of my grandmother’s sourdough dinner rolls she served every Sunday dinner…..man were those good! She also occasionally made sourdough pancakes which I am a total addict of. That being said, would I use the discard starter for pancakes? Do you have a good recipe for sourdough pancakes and the flatbread you mentioned to share? I love how you make these subjects simplified and doable, thanks for that gal! Be Blessed with all that you need.

  15. @noemi633 on July 17, 2025 at 6:17 pm

    Have you made sourdough with fresh milled flour?

  16. @patriciariller3020 on July 17, 2025 at 6:17 pm

    What’s different with the Einkorn? The grain? Newbie here .๐Ÿ˜€

  17. @patriciariller3020 on July 17, 2025 at 6:18 pm

    Thank you for teaching us how to make a sour dough starter!!

  18. @duranlaura2393 on July 17, 2025 at 6:19 pm

    Tina, thank you so much for this video. It sure has made it so easy to make sourdough bread. It took all the fear out of over feeding, under Fredi g and on and on. Thanks again, BTW love your channel ๐Ÿฅฐ

  19. @missymcguffey5496 on July 17, 2025 at 6:23 pm

    Finally!!! This recipe broke me out of the rut! Beautiful loaf cooling on my counter! Thank you Tina!

  20. @Tanacarroll on July 17, 2025 at 6:23 pm

    New sub here. You are great at explaining! ๐Ÿ˜Š

  21. @bonnied3550 on July 17, 2025 at 6:26 pm

    Hey Tina, I wanted to ask regarding the time frame on getting the new starter ready to go. On other videos I have watch they state there is a 7- day process. Basically the first 4days you feed every 24hrs. Then on the 5 & 6 days you feed every 12hrs. Then on the 7th it is the final day and should be ready to use.
    Am I understanding your method, that you just continue to feed every 24hrs. and are looking for it to be bubbling really well and doubling in size within 8hrs. How many days would you say this is. Thank you for clarifying, I am excited to get started on the sour dough journey๐Ÿ˜ƒ๐Ÿ‘๐Ÿผ

  22. @judyschepp8748 on July 17, 2025 at 6:30 pm

    Great video Tina, AGAIN!!! ALL your vids are so good. I just might try this. Long ago I made bread all the time but never with sourdough. So maybe I’ll try this. Thanks for sharing this Tina!!!!๐Ÿ˜๐Ÿ’•๐Ÿฅฐ๐Ÿ’–

  23. @lynnebrown-hardy1566 on July 17, 2025 at 6:33 pm

    You made this look so easy. Canโ€™t wait to give it a try

  24. @rebeccamartin7643 on July 17, 2025 at 6:40 pm

    Thank you for showing us how to make sour dough bread

  25. @2Hot-n-Az on July 17, 2025 at 6:42 pm

    Thank you! I canโ€™t wait to try this for the first time.

  26. @kathydick on July 17, 2025 at 6:43 pm

    Hi! New sub – really enjoying your videos. I have just started milling my own flour and was wondering if you have made sourdough starters and bread with fresh milled flour?

  27. @jeanniepratt1326 on July 17, 2025 at 6:43 pm

    2 questions:
    1. On the 3rd day is when you begin to discard half of the starter?
    2. When you take sleeping started from refrigerator, can you feed it while it is cold?
    Thank you.

  28. @skepticalmom2948 on July 17, 2025 at 6:48 pm

    Have you ever autolysed your dough before you add your salt? I make high hydration, 80% hydration, and I do the stretch and fold 4 times, then I retard the loaves in my fridge over night before baking.

  29. @southerngracehomestead8619 on July 17, 2025 at 6:49 pm

    Thank you for doing this video!! I have always wanted to make a sourdough starter but have always been intimidated by It. This is the best video I have ever seen on explaining how to do it and I feel like I can do it now!!! Thank you

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