Creating Your Own Sourdough Starter
Master the art of sourdough baking by creating your very own sourdough starter with just two simple ingredients: unbleached all-purpose flour and water. This beginner-friendly, step-by-step guide walks you through the fascinating fermentation process, transforming basic pantry staples into a bubbly, tangy, and active leavening agent perfect for artisan bread and beyond. With only 10 minutes of prep time daily, you'll nurture wild yeast to life in just 5-7 days, unlocking the gateway to fresh, flavorful homemade sourdough. Ideal for home bakers, this recipe includes tips on maintaining and storing your starter for long-term use. Get ready to elevate your baking with the magic of sourdough!
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Recipe Information
Ingredients
- 120 grams Unbleached all-purpose flour
- 120 grams Water
Instructions
Day 1: In a medium-sized, clean glass or plastic container, combine 120 grams of unbleached all-purpose flour with 120 grams of water. Stir well using a wooden or silicone spoon until fully mixed. Cover loosely with a clean kitchen towel or plastic wrap and let sit at room temperature (ideally 70-75°F or 21-24°C) for 24 hours.
Day 2: Check your mixture. You may see a few bubbles forming, which is a good sign of fermentation. Discard half of the starter (about 120 grams) and add another 120 grams of all-purpose flour and 120 grams of water. Stir well, cover loosely, and let sit for another 24 hours.
Day 3: By now, you should see more activity—bubbles and a tangy aroma. Repeat the process: discard half of the starter and feed it with 120 grams of flour and 120 grams of water. Stir, cover loosely, and let sit for another 24 hours.
Day 4: Your starter should now be quite bubbly and active. Repeat the feeding process (discard half, then add 120 grams each of flour and water). If your environment is warm, you may need to feed it twice a day (about every 12 hours).
Day 5-7: Continue the feeding process once or twice per day as needed. By day 5 or 6, your starter should be doubling in size within 4-6 hours after feeding and have a pleasant sour, yeasty smell. This indicates it is ready to use for baking.
Storage: If not baking immediately, transfer your starter to the refrigerator and feed it once a week to maintain its health. Before using, bring it back to room temperature and feed it as usual.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
