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–+ servings

Yogurt Whey Sourdough Starter Recipe

Make this Sourdough Starter Recipe with yogurt whey. After 4-7 days, it should be bubbly and strong enough to bake a loaf of sourdough bread or add to almost any bread recipe you want.
1 batch
Ripe sourdough starter made with yogurt whey in a jar next to a kitchen towel.
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Prep Time 1 hour
Cook Time 0 minutes
Incubation time 7 days
Total Time 7 days 1 hour

Ingredients
 

What you need on day one:

  • 3 tablespoons water--filtered or tap - 40 gr
  • 3 tablespoons yogurt whey - 40- gr
  • ½ cup all-purpose white flour - 60 gr
  • 1 pinch whole wheat flour - (optional)
  • 1 pinch rye flour - (optional)

Instructions
 

DAY 1:

  • Mix 3 tablespoons water--filtered or tap, 3 tablespoons yogurt whey, and ½ cup all-purpose white flour to a small bowl or one-pint measuring cup.
  • Stir until fully combined, then transfer to a clean pint jar or small bowl.
  • Cover loosely and place in a warm spot 78–80°F (25-26˚C).

DAY 2:

  • Check for bubbles (it's okay if none appear yet).
  • Stir, discard half, and mix in: 3 T (40g )water, ½ cup (40g) all-purpose flour, a pinch of rye flour and whole wheat flour (if desired).
  • Cover and let sit in a warm place for 24 hours.

DAY 3

  • Repeat Day 2.
  • If you still aren't seeing bubbles, move your jar to a warmer location.

DAY 4

  • Discard 75% of the starter, keeping about 25 g of starter.
  • Mix in 2 tablespoons (25 gr) of water and ¼ cup (25 gr) of AP flour (+ a pinch of rye, and a pinch of WW flour, if desired). Stir and Cover. Feed twice daily (morning and evening).

DAY 5-6: Repeat Day 4.

    DAY 7 and Beyond:

    • If your starter doubles in 4-5 hours, you can start making bread. If not repeat Day 4 until it does.

    Maintenance:

    • Feed once daily if the starter is active.
    • For breaks, store in the fridge and refresh weekly.
    • Before baking again, remove from the fridge and repeat Day 4 for 1–2 days.

    Notes

    The nutritional information is based strictly on the ingredients used the first day of establishing this starter.
    Notes:
    Keep the starter warm (78–80°F) for the best results. If it’s too cold or too warm, fermentation will slow down.

    Nutritional Information

    Serving: 1batch | Calories: 245kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 141mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 10mg | Iron: 3mg