Description
Learn how to create your own sourdough starter from scratch with this simple, step-by-step fermentation recipe. Using just flour and filtered water, you’ll cultivate wild yeast and beneficial bacteria over a week to form the foundation for delicious homemade sourdough bread.
Ingredients
Scale
Starter Ingredients
- 1 cup (120g) all-purpose flour or whole wheat flour
- 1/2 cup (120ml) filtered or dechlorinated room temperature water
Instructions
- Day 1 Mixing: In a clean glass jar or bowl, combine 1 cup of flour with 1/2 cup water. Stir thoroughly until no dry flour remains. Cover the container loosely with a cloth or lid to allow airflow and leave it at room temperature (70–75°F) for 24 hours.
- Day 2 Feeding: You may or may not see bubbles at this point. Discard half of the starter (approximately 1/2 cup) and feed it by adding 1 cup flour and 1/2 cup water. Mix well, cover loosely again, and let it rest for another 24 hours at room temperature.
- Days 3–7 Daily Maintenance: Repeat the feeding routine each day: discard half the starter and feed with fresh 1 cup flour and 1/2 cup water. By days 3 or 4, you should observe bubbles, a tangy aroma, and rising activity. Continue this process until day 6 or 7, when the starter should double in size within 4 to 6 hours after feeding and be full of bubbles with a pleasant sour smell.
- Ongoing Care: If you bake daily, keep the starter at room temperature and feed it once a day. For less frequent baking, refrigerate your starter and feed it once weekly. Always feed the starter before using it in a recipe to keep it active and healthy.
Notes
- Use filtered or dechlorinated water because chlorine can inhibit the fermentation process.
- Whole wheat flour can accelerate fermentation in the beginning stages but you may switch to all-purpose flour later.
- Maintain cleanliness by using clean utensils and containers to prevent unwanted contamination.
