Description
A sourdough starter is a natural fermentation of flour and water, creating wild yeast and beneficial bacteria. This bubbly, tangy starter is the key to making homemade sourdough bread without commercial yeast. With just two ingredients and a little patience, you’ll have a living culture ready to bake with in about a week.
Ingredients
Units
Scale
- 1 cup (120g) whole wheat or all-purpose flour (unbleached preferred)
- 1/2 cup (120ml) filtered or non-chlorinated water
Instructions
Day 1: Start Your Starter
- In a clean glass jar or bowl, mix 1 cup of flour and ½ cup of water until smooth.
- Cover loosely with a breathable lid (cheesecloth, coffee filter, or a jar lid that isn’t sealed tight).
- Let sit at room temperature (around 70°F/21°C) for 24 hours.
Day 2: Check for Activity
- You may see bubbles or a slight rise—this means wild yeast is beginning to grow.
- Discard half of the mixture (about ½ cup).
- Feed with another 1 cup of flour and ½ cup of water. Mix well and cover again.
Days 3–7: Feed and Observe
- Continue the same routine: discard half and feed daily with 1 cup of flour and ½ cup of water.
- By day 4 or 5, you should notice a stronger smell (tangy, slightly fruity) and more bubbles.
- If your starter doubles in size within 4-6 hours of feeding, it’s ready to use!
Day 7+: Ready to Bake
- Your starter is mature when it has doubled in size, is bubbly, and smells pleasantly sour.
- Perform a “float test”: Drop a small spoonful into water—if it floats, it’s ready to bake with.
Notes
- Feeding Ratio: Once established, switch to a 1:1:1 ratio (starter:flour:water by weight) for regular maintenance.
- Storage: Keep at room temperature for daily baking or refrigerate and feed once a week if baking less frequently.
- Troubleshooting: If you see mold or smell anything foul (other than a tangy sour smell), discard and start over.