Description
Learn how to create your own natural sourdough starter using simple ingredients like whole wheat or all-purpose flour and filtered water. This guide walks you through the daily feeding and fermentation process to cultivate a bubbly, tangy starter perfect for baking sourdough bread at home.
Ingredients
Scale
Starter Ingredients
- 1/2 cup whole wheat flour or unbleached all-purpose flour
- 1/4 cup filtered, room temperature water
Instructions
- Combine Ingredients: On day one, mix 1/2 cup of flour and 1/4 cup of filtered water in a clean glass jar, stirring until no dry flour remains. Loosely cover the jar and let it rest at room temperature for 24 hours.
- Discard and Feed: On day two, remove about half of the mixture from the jar. Add 1/2 cup flour and 1/4 cup water to the remaining starter, stirring well. Cover loosely and leave at room temperature.
- Repeat Feeding: Continue the discard and feeding process once every 24 hours from days three to five. Monitor for the development of bubbles and a mild tangy aroma indicating fermentation.
- Observe Activity: By days five to seven, your starter should double in size within 4 to 6 hours after feeding and give off a pleasant sour smell, signaling it is active and ready to use.
- Maintain Starter: After activation, feed your starter daily at room temperature or store it in the refrigerator and feed weekly to keep it healthy and ready for baking.
Notes
- Start with whole wheat flour to encourage robust fermentation, then switch to all-purpose flour if preferred.
- Always use non-chlorinated, filtered water to ensure the best fermentation results.
- Keep your starter loosely covered to allow airflow while preventing contaminants.
