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sourdough starter-1

Sourdough Starter

A sourdough starter is a live fermented culture of flour and water, teeming with wild yeast and bacteria. This natural leaven is what gives sourdough bread its unique flavor and chewy texture.
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Prep Time 10 minutes
Total Time 5 minutes
Course: Drinks
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 60 g whole wheat flour
  • 60 g room temperature water Use filtered or dechlorinated water; chlorine can inhibit yeast growth.
  • 60 g unbleached all-purpose flour

Equipment

  • 1 Digital kitchen scale
  • 1 Large glass jar (1 L or larger) with loose-fitting lid
  • 1 Spoon or spatula
  • 1 Measuring cups if not using a scale
  • 1 Towel or breathable cloth

Method
 

  1. In your jar, mix 60 g whole wheat flour and 60 g water. Stir well until fully incorporated; scrape down the sides. Cover loosely and let sit at room temperature (21-24°C/70-75°F) for 24 hours.
  2. On Day 2, discard about half (60 g) of the starter. Add 60 g all-purpose flour and 60 g water to the remaining mixture. Stir well, scrape down sides, cover, and let rest another 24 hours.
  3. On Days 3 to 5, repeat the process: discard half of the starter, then feed with 60 g flour and 60 g water. Cover and let rest for 24 hours.
  4. By Day 4 or 5, check the starter for bubbles and a pleasant tangy smell. It should double in size within 4–6 hours after feeding.
  5. When your starter reliably bubbles and doubles in size within 4–6 hours of feeding, it’s ready to use for sourdough baking. Store in the fridge if not baking daily, and feed once a week.

Notes

If your kitchen is cold, fermentation may take longer. Warm spots like atop the fridge help.
Use filtered or dechlorinated water; chlorine can inhibit yeast growth.
Always use clean utensils and jars to avoid contamination.
To bake, always reserve some starter before mixing the rest into dough.