Description
Learn how to make a sourdough starter from scratch using just flour and water. This wild yeast culture is the foundation for delicious, tangy sourdough bread and can be maintained indefinitely with regular feedings.
Ingredients
- Unbleached all-purpose or whole wheat flour
- Filtered or dechlorinated water (room temperature)
Instructions
- Day 1: In a clean glass jar or bowl, mix 1/2 cup (60g) flour with 1/4 cup (60g) water until no dry flour remains. Cover loosely with a lid or cloth. Let sit at room temperature (70-75°F / 21-24°C).
- Day 2: You may see a few bubbles. Stir the mixture, discard half, and feed with 1/2 cup flour and 1/4 cup water. Mix well, cover, and rest.
- Days 3-5: Continue daily feedings by discarding half of the starter and feeding with equal parts flour and water by weight (60g each). Bubbles, rising activity, and a sour aroma should begin developing.
- Day 6 or 7: Your starter should double in size within 4-6 hours of feeding and have a tangy, yeasty smell. At this point, it’s ready to use for baking.
- Maintain the starter by feeding daily at room temperature or store it in the refrigerator and feed weekly.
Notes
- Use filtered water to avoid chlorine, which can inhibit yeast growth.
- Whole wheat or rye flour can help jumpstart fermentation due to higher nutrient content.
- If storing in the fridge, always let the starter come to room temp and feed before baking.