Description
Creating your own sourdough starter at home is a rewarding process that only requires flour and water. Follow this simple guide to cultivate your own wild yeast culture.
Ingredients
Scale
- 1 cup (120g) all-purpose flour or whole wheat flour
- 1/2 cup (120ml) water (room temperature)
- Additional flour and water for feeding
Instructions
- In a clean glass jar, combine 1 cup of flour and 1/2 cup of water. Stir until there are no dry lumps.
- Cover the jar loosely with a lid or a clean cloth to allow airflow while preventing debris from entering.
- Leave the jar at room temperature (about 70°F to 75°F) for 24 hours.
- After 24 hours, check for bubbles. If you see any, this means wild yeast is starting to grow. If not, wait another day.
- On day 2, feed the starter with 1/2 cup (60g) of flour and 1/4 cup (60ml) of water. Mix well and cover loosely again.
- Repeat the feeding process every 24 hours. You may switch to using all-purpose flour if you started with whole wheat.
- After about 5 to 7 days of daily feedings, your starter should be bubbly and have doubled in size. It should also have a pleasant, slightly tangy smell.
- Once your starter is active and bubbly, it is ready to use in your sourdough recipes.
Notes
- If your starter rises and falls predictably after feeding, it is strong enough for baking.
- If you need to take a break from feeding, you can store the starter in the refrigerator and feed it once a week.
Nutrition
- Serving Size: 1 tablespoon of starter
- Calories: 25
- Sodium: 0
- Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 1