Description
Create a reliable sourdough starter by fermenting a simple mixture of flour and filtered water over seven days. This natural starter cultivates beneficial wild yeast and bacteria, perfect for baking flavorful sourdough bread and other fermented treats like pancakes and English muffins.
Ingredients
Scale
Starter Ingredients
- 1 cup whole grain wheat flour (or unbleached all-purpose or einkorn flour)
- 1 cup filtered water
Instructions
- Day One: Initial Mix Mix one cup of your chosen flour and one cup of filtered water in a clean bowl. Stir vigorously to incorporate all the flour evenly and scrape down the sides of the bowl. Cover with a clean tea towel and let it sit at room temperature for 24 hours.
- Day Two: First Feeding Discard half of the starter mixture to avoid overgrowth. Add one cup of flour and one cup of filtered water to the remaining mixture. Stir vigorously to combine, cover with the tea towel, and let it rest for another 24 hours.
- Days Three to Five: Repeat Feeding Repeat the day two feeding process—discard half of the starter, add one cup flour and one cup water, stir well, cover, and let it sit for 24 hours each day.
- Days Six and Seven: Increase Feeding Frequency Continue the same discard-and-feed routine but feed the starter every 12 hours instead of once daily. This encourages the natural yeast and bacteria to grow stronger and more active.
- Day Seven: Ready to Use By the seventh day, your sourdough starter should be bubbly and double in size, indicating readiness. This healthy culture can now be used to bake sourdough bread, pancakes, English muffins, and more.
Notes
- Use filtered water to avoid chlorine, which can inhibit fermentation.
- Consistent temperature around 70-75°F (21-24°C) is ideal for starter fermentation.
- Always use clean utensils and containers to prevent unwanted bacteria growth.
- If the starter develops an off smell or mold, discard and start over.
- Once mature, sourdough starter can be stored in the refrigerator and fed weekly.
- Prep Time: 5 minutes
- Cook Time: 7 days (active fermentation time with intermittent feedings)
- Category: Baking
- Method: No-Cook
- Cuisine: International
