sourdough bread starter
This recipe will guide you through creating your very own sourdough bread starter, essential for baking sourdough bread at home. With just a few simple ingredients and some patience, you can cultivate a lively starter that will add flavor and texture to your baked goods.
Equipment
- 1 mixing bowl
- 1 kitchen scale optional, for accuracy
- 1 wooden spoon or spatula
- 1 clean jar or container with a lid
- 1 cloth or paper towel
- 1 rubber band optional
Ingredients
- 100 g all-purpose flour Can substitute with whole wheat flour on day 1, 2, and 3.
- 100 g water Filtered or room temperature.
- 50 g whole wheat flour Added on day 4.
- 100 g water Added on day 4.
Instructions
- In a mixing bowl, combine 100g of all-purpose flour and 100g of water. Mix until there are no dry flour clumps.
- Transfer this mixture to a clean jar or container, cover it loosely with a cloth or paper towel secured with a rubber band, and let it sit at room temperature (around 70°F or 21°C) for 24 hours.
- On Day 2, discard half of the starter (approx. 100g), and add 100g of water and 100g of all-purpose flour. Mix well, cover loosely again, and let it sit for another 24 hours.
- On Day 3, discard half of the mixture, leaving about 100g of the starter in the jar. Add 100g of water and 100g of all-purpose flour. Stir thoroughly, cover, and let sit for another 24 hours.
- On Day 4, discard half (100g), then add 50g of whole wheat flour and 100g of water. Mix it well, cover loosely, and let it sit for 24 hours.
- From Days 5 to 7, repeat the process of discarding half of your starter (approximately 100g) and feeding it with 100g of water and 100g of all-purpose flour daily.
- After 7 days, your sourdough starter should be bubbly, have doubled in size, and have a pleasant, tangy smell. At this stage, it is ready to be used for baking.
Notes
Ensure your equipment is clean to avoid any unwanted bacteria.
Use filtered or non-chlorinated water if possible, as chlorine can inhibit fermentation.
If you're not ready to bake, you can store your starter in the fridge and feed it once a week.
If the starter develops a layer of liquid on top, gently pour it off before feeding.
Always remember to reserve some starter for future use before baking!