Homemade Sourdough Starter (Print Version)
# Ingredients:
→ Starter Base
01 -
120g whole wheat or unbleached all-purpose flour
02 -
60-80ml water at 75°F (24°C)
→ Equipment
03 -
1 glass jar or bowl (approximately 1 liter capacity)
04 -
1 paper towel
05 -
1 rubber band
# Instructions:
01 -
Combine 120g whole wheat flour and 60ml water in the glass jar. Add additional water if needed to achieve pancake batter consistency.
02 -
Stir thoroughly, cover with a paper towel secured with a rubber band. Place in a warm area at room temperature for 24 hours.
03 -
Check for bubbles. If bubbles are present, add 120g all-purpose flour and 60-80ml water. If no bubbles appear, stir and let sit for another 24 hours.
04 -
Check again for bubbles. If present, discard half of the starter, then add 120g all-purpose flour and 60-80ml water. Stir thoroughly and let sit for 24 hours.
05 -
Discard half of the starter, add 120g all-purpose flour and 60ml water. Stir thoroughly and let sit for 24 hours.
06 -
Feed twice daily if planning to use the starter soon. Continue this feeding pattern until the starter consistently doubles in size within 8 hours after feeding.
07 -
Once established (around day 5 or later), store in refrigerator and feed approximately once per week. When planning to bake, remove from refrigerator 24 hours beforehand to feed and activate at room temperature.
# Notes:
01 -
Keep your starter in a somewhat warm area of your home as cool temperatures slow fermentation activity.
02 -
Consistent feeding schedules help develop a robust culture of wild yeasts and beneficial bacteria.
03 -
Your starter is ready to use when it reliably doubles in volume within 8 hours after feeding.