Description
A sourdough starter is a fermented mixture of flour and water that captures wild yeast and bacteria from the environment. It’s used as a natural leavening agent in baking.
Ingredients
Units
Scale
- 1/2 cup whole wheat flour
- 1/4 cup water (filtered or dechlorinated)
- Additional unbleached all-purpose flour (for feedings)
- Additional water (for feedings)
Instructions
- In a clean glass jar or container, mix 1/2 cup whole wheat flour with 1/4 cup water. Stir well until no dry flour remains.
- Cover loosely with a lid or cloth and leave at room temperature (around 70°F or 21°C).
- After 24 hours, discard half of the mixture and feed it with 1/2 cup unbleached all-purpose flour and 1/4 cup water. Stir well and cover again.
- Repeat the discard and feeding process every 24 hours for the next 5-7 days.
- By day 3 or 4, you should see bubbles and a tangy smell indicating fermentation.
- Continue daily feedings until the starter doubles in volume within 4-6 hours of feeding.
- Once active and bubbly, the starter is ready to use in sourdough recipes.
Notes
- Use filtered or dechlorinated water to avoid harming the natural yeast.
- Always use clean utensils and containers to avoid contamination.
- You can switch to all-purpose flour after the initial few days.
- Store starter in the refrigerator if not baking daily, feeding it once a week.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg