Description
Making your own sourdough starter from scratch is a rewarding and simple process that requires just two ingredients: flour and water. This bubbly, fermented culture will help you bake delicious, naturally leavened sourdough bread with incredible depth of flavor. With a little patience and daily feeding, you’ll have a thriving starter ready for baking in about a week!
Ingredients
Day 1:
- 1/2 cup (60g) whole wheat flour or unbleached all-purpose flour
- 1/4 cup (60ml) filtered or dechlorinated water
Days 2-7:
- 1/2 cup (60g) unbleached all-purpose flour (or a mix of whole wheat and all-purpose)
- 1/4 cup (60ml) filtered or dechlorinated water
Instructions
Day 1: In a clean glass jar or bowl, mix 1/2 cup (60g) flour with 1/4 cup (60ml) water until fully combined. The mixture should have a thick, paste-like consistency. Cover loosely with a lid or a clean kitchen towel and let it sit at room temperature (70-75°F) for 24 hours.
Day 2: Check for bubbles or a slight tangy smell (it’s okay if you don’t see activity yet). Discard half of the mixture and feed it with 1/2 cup (60g) flour and 1/4 cup (60ml) water. Stir well, cover loosely, and let sit.
Days 3-5: Continue the feeding process every 24 hours. The starter should begin to develop a tangy aroma, bubbles, and a slightly risen texture.
Days 6-7: By this point, your starter should be doubling in size within 4-6 hours of feeding. If not, continue feeding daily until it consistently rises and falls.
Ready to Use: Once your starter is consistently doubling in size and has a pleasant, tangy smell, it is ready for baking! Store it in the refrigerator and feed it weekly to maintain its health.
Notes
- Flour Choice: Whole wheat flour helps jumpstart fermentation, but all-purpose flour works well too.
- Water: Avoid chlorinated tap water, as it may inhibit fermentation. Use filtered or dechlorinated water instead.
- Discard Usage: Use discarded starter in pancakes, waffles, crackers, or other baked goods to reduce waste.
- Storage: If not baking regularly, store in the refrigerator and feed once a week to keep it active.
- Prep Time: 5 minutes per day
- Cuisine: Global