Description
Learn how to create a bubbly, tangy sourdough starter from scratch with just flour and water. This essential base will help you bake irresistibly flavorful and crusty sourdough bread at home by harnessing natural wild yeast over the course of about a week.
Ingredients
Scale
Starter Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
Instructions
- Combine Ingredients: In a clean bowl, mix 1 cup of all-purpose flour with 1/2 cup of water until a thick, smooth paste forms, ensuring there are no dry patches of flour.
- Cover and Rest: Cover the bowl loosely with a cloth to allow airflow while keeping dust out, and leave it at room temperature (around 70°F or 21°C) for 24 hours.
- Feed the Starter: Every 24 hours, add equal parts flour and water to the starter—typically 1/2 cup flour and 1/4 cup water—stirring well to incorporate. This nourishes the natural yeast and bacteria developing in the mixture.
- Repeat Feeding: Continue feeding the starter daily for about 7 days. Over this time, you will notice bubbles forming and the mixture rising, indicating active fermentation and readiness.
- Ready to Use: Once the starter is bubbly, has doubled in size, and has a pleasant tangy aroma, it is ready to be used for baking sourdough bread.
Notes
- Use filtered or dechlorinated water for best fermentation results.
- Keep your starter at a consistent room temperature to encourage yeast activity.
- If your starter develops any pink or orange hues, discard it as it may be contaminated.
- You can store your starter in the refrigerator once active and feed weekly if not baking regularly.
- The starter is versatile and can be adjusted with whole wheat or rye flour for different flavor profiles.
