Description
Learn how to make your own sourdough starter from scratch with just flour and water. This step-by-step guide will help you create a lively, natural yeast culture for all your sourdough baking needs.
Ingredients
Day 1:
- 1 cup (120g) whole wheat flour or unbleached all-purpose flour
- 1/2 cup (120ml) filtered or dechlorinated water (room temperature)
Instructions
- Day 1: In a glass jar or non-reactive container, mix the flour and water until no dry flour remains. Scrape down the sides, cover loosely, and let sit at room temperature for 24 hours.
- Day 2: Discard half the starter, feed with flour and water, mix well, and cover.
- Days 3–6: Repeat feeding daily, discarding half and feeding with equal parts flour and water.
- Day 7 and Beyond: Starter should be active, doubling in size within hours, ready to use daily or refrigerate and feed weekly.
Notes
- Use filtered or dechlorinated water to avoid hindering fermentation.
- Whole wheat flour can be switched to all-purpose flour after starter is active.
- Always feed with equal parts flour and water by weight.