Introduction

Creating a sourdough starter can be a long process, but this quick sourdough starter with yeast speeds things up while still building a lively culture. Using active dry yeast jumpstarts fermentation, giving you a bubbly starter ready to bake with in just a couple of days.

A clear glass jar with a red rubber seal and metal clasp is open, revealing a bubbly, pale beige sourdough starter inside. The jar sits on a white marbled surface, with a folded turquoise cloth resting on the jar's rim under the open lid. The texture of the starter is foamy and full of air bubbles throughout its soft, slightly sticky body. The background is dark and blurred, making the jar and its creamy contents the clear focus of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g filtered water
100 g unbleached all-purpose flour

1/2 teaspoon active dry yeast
50 g filtered water

50 g unbleached all-purpose flour
50 g filtered water

50 g unbleached all-purpose flour

Instructions

Step 1: On Day 1, in a large non-metallic container, combine 100 g unbleached all-purpose flour, 100 g room temperature filtered water, and 1/2 teaspoon of active dry yeast. Mix until fully combined. There is no need to proof the yeast beforehand.
Step 2: Cover the container with a clean kitchen towel or transfer the mixture to a glass or plastic container that is at least three times the volume of the starter. Make sure not to seal it airtight, as the starter needs to breathe.

Step 3: Place the starter in a warm spot, away from drafts and temperature fluctuations, and allow it to ferment for 18 hours.
Step 4: On Day 2, after 18 hours, stir down the bubbles. Transfer 50 g of starter to a clean jar and feed it by mixing in 50 g warm filtered water until mostly combined. Then add 50 g unbleached all-purpose flour and stir thoroughly until combined.
Step 5: Discard the remaining starter except for 50 g, which you will feed with 50 g room temperature filtered water and 50 g unbleached all-purpose flour. If you notice a layer of liquid (hooch) on the bottom, stir this back in before discarding and feeding.

Step 6: Allow the fed starter to sit at room temperature until it becomes bubbly and doubles in size, which will take about 6 to 8 hours. Once active and doubled, the starter is ready to use.
Step 7: From Day 3 onward, continue feeding your starter daily by transferring 50 g of starter to a clean jar and feeding it with 50 g warm water and 50 g unbleached all-purpose flour, maintaining a 1:1:1 ratio. This keeps the starter at 100% hydration.

Tips & Variations

Use filtered water to avoid chlorine or other chemicals that can inhibit fermentation.

If your kitchen is cool, place the starter near a warm appliance or inside an oven with just the light on to maintain consistent warmth.
For a more sour flavor, allow the starter to ferment a bit longer before feeding or use whole wheat flour for part of the feedings.
If you don’t want to discard starter daily, consider making a larger batch so you have more to feed and maintain.

Storage

Store your active starter in the refrigerator if you’re not baking daily. Feed it once a week by removing it from the fridge, discarding all but 50 g, and feeding as usual. Let it become bubbly at room temperature before returning to the fridge. When ready to bake, feed and allow it to peak to regain strength.

How to Serve

A close-up image of a glass jar filled with bubbly, light beige sourdough starter that has visible air bubbles throughout, giving a frothy texture. The jar has a clear glass lid with a red rubber seal propped open and a blue cloth with a white grid pattern placed loosely under the lid. The jar sits on a white marbled surface, with a dark blurred background behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this starter without discarding any portion?

While you can choose not to discard, regularly removing some starter helps prevent it from becoming too large and unmanageable. It also keeps the yeast and bacteria balanced and healthy for better rising power and flavor.

How long will it take to have a starter ready to bake with?

With the added yeast, your starter will become bubbly and ready to use in about 2 to 3 days, compared to a traditional sourdough starter that can take a week or more.