Description
A sourdough starter is a natural leavening agent made from flour and water, cultivated with wild yeast and bacteria. It forms the base for sourdough bread, giving it its signature tangy flavor and chewy texture.
Ingredients
Units
Scale
- 1/2 cup (60g) whole wheat or all-purpose flour
- 1/4 cup (60ml) water, filtered or dechlorinated
Instructions
- Day 1: In a clean glass jar or container, mix 1/2 cup flour with 1/4 cup water. Stir well until no dry flour remains. Cover loosely and let sit at room temperature (65–75°F) for 24 hours.
- Day 2: Check for any bubbles. Discard half of the mixture (about 1/4 cup), and feed with 1/2 cup flour and 1/4 cup water. Stir, cover loosely, and rest at room temp.
- Days 3–6: Continue daily feedings: discard half and feed with 1/2 cup flour and 1/4 cup water. By day 4 or 5, the starter should begin to rise, bubble, and have a tangy aroma.
- Day 7: The starter should double in size within 4–6 hours of feeding and have a pleasantly sour smell. It’s now ready to use in baking.
- Storage: If baking daily, keep at room temperature and feed daily. For less frequent use, store in the refrigerator and feed weekly.
Notes
- Use non-chlorinated water to avoid killing wild yeast.
- Clean utensils and containers are essential to prevent contamination.
- Switch to all-purpose flour after the starter is active if preferred.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg