Description

Learn how to make a sourdough starter from scratch using just flour and water. This natural leavening agent is essential for baking sourdough bread with a distinct tangy flavor.

Ingredients

Units Scale

1/2 cup (60g) whole wheat flour
1/4 cup (60ml) filtered water (day 1)
1/2 cup (60g) unbleached all-purpose flour (for feedings)
1/4 cup (60ml) filtered water (for feedings)

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Instructions

In a clean jar or container, mix whole wheat flour and water until combined. Cover loosely and let it sit at room temperature for 24 hours.
On day 2, check for any bubbles. Discard half the mixture and feed with all-purpose flour and water. Mix well and cover again.
Repeat the feeding process every 24 hours, discarding half the starter before each feeding and using fresh flour and water.
By day 5-7, your starter should be bubbly and doubled in size within 4-6 hours of feeding, with a tangy smell.
Once active and ready, store in the refrigerator and feed once a week or before baking.

Notes

Use filtered or dechlorinated water to avoid killing wild yeast.
Consistency should resemble thick pancake batter.
If your kitchen is cold, it may take longer for the starter to become active.
Label your jar with dates to track progress.

Nutrition

Serving Size: 1 tablespoon
Calories: 25
Sugar: 0g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 1g
Cholesterol: 0mg