Sourdough Starter W O Yeast
Harness the power of natural fermentation with this easy and rewarding recipe for a **sourdough starter without yeast**—the perfect foundation for artisanal bread and baked goods. Using just two simple ingredients—**unbleached all-purpose flour (or whole wheat) and filtered water**—this homemade sourdough starter comes to life over five days with daily feedings, cultivating a thriving culture of wild yeast and bacteria. The beauty of this recipe lies in its simplicity and its natural approach, which yields a bubbly, tangy starter ready to elevate your baking. Whether you're a seasoned baker or a beginner exploring the world of sourdough, this step-by-step process teaches patience, precision, and the magic of fermentation. Serve up the freshest loaves, pizzas, or pancakes, and enjoy the healthful benefits of baking with your very own sourdough starter!
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Recipe Information
Ingredients
- 120 grams Unbleached all-purpose flour (or whole wheat flour for the initial days)
- 120 grams Water (filtered or dechlorinated)
Instructions
Day 1: Combine 120g of unbleached all-purpose flour (or whole wheat flour) with 120g of room-temperature filtered water in a clean large glass or plastic container. Stir until it forms a paste-like consistency. Scrape down the sides of the container, cover loosely with a lid or plastic wrap, and set it in a warm spot (ideally 70-75°F/21-24°C).
Day 2: Check the mixture for bubbles or a slight aroma. Discard half the starter (about 120g) and add 120g of fresh unbleached all-purpose flour plus 120g of water. Stir thoroughly, scrape down the sides, and cover loosely.
Day 3: By now, you should start noticing some bubbling, a tangy smell, or slight growth. Again, discard half (120g) and feed the starter with 120g of flour and 120g of water. Repeat stirring and covering loosely.
Day 4: The starter should now have more consistent bubbling and an increasingly tangy aroma. Discard half again, feed with equal parts (120g each) of flour and water, and keep in the warm, draft-free spot.
Day 5: Your starter should have doubled in size and be very bubbly with an unmistakably sour fragrance. To test readiness, drop a spoonful into a bowl of water—it should float. If it doesn’t, continue the feeding-discard cycle for 1-2 additional days until active.
Maintenance: Once your starter is ready, refrigerate it and feed weekly (by discarding half and adding 120g flour and 120g water). If baking more frequently, feed it daily and leave it at room temperature.
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 | 2 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 | 18 mg | 1% | |
| Iron | 5.3 mg | 29% | |
| 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.
