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Ankarsrum Sourdough starter recipie

Hi, I just mixed the day 1 starter as instructed in the Ankarsrum sourdough basics recipe.   The ratio of water to flour is high. The day 1 sourdough starter is very watery. Is this correct: 100 g of water and only 30 g of flour? Thanks, Sharon
Sharon Chi

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  • Hi, unfortunately we have some errors in the book. Here is a good starter recipe I've got from a  colleague:

    • 150 g lukewarm water (approx. 35 °C)

    • 200 g wheat flour, preferably stone-ground & organic

    • Alternative: whole rye flour if you want to start a rye starter (usually activates faster)

    • 100 g coarsely grated apple with peel

    Days 1–3
      Mix water, flour and apple into a thick porridge/batter.

      Pour everything into the jar. Keep warm: on floor heating, on top of the fridge, or in the oven with the light on (turned off otherwise).

      Important: keep below 30 °C.

      Stir/whisk 1–2 times per day to help fermentation get started.

      Separation on day 3–4 is normal — just leave it.

    Day 4: First Feeding
    • Pour the contents into a bowl.

    • Add 200 g flour + 200 g lukewarm water.

    • Whisk well and pour back into the jar. Leave warm for another 24 hours.
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