Sunset Sourdough Starter
Embark on a flavorful journey with this Sunset Sourdough Starter, the perfect foundation for artisanal bread with rich, tangy depth. Using a harmonious blend of whole wheat flour, unbleached all-purpose flour, and filtered water, this seven-day process encourages wild yeast to flourish, creating a vibrant, bubbly starter that’s alive with potential. Designed with simplicity in mind, this recipe requires just a few minutes of daily care, making it ideal for both beginners and seasoned bakers. By Day 7, you'll have a mature sourdough starter that's beautifully tangy and ready to infuse homemade bread, pancakes, or pizza dough with signature sourdough flavor. Learn how to cultivate your own natural yeast at home and elevate your baking game with this essential recipe for sourdough enthusiasts!
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Recipe Information
Ingredients
- 120 grams Whole wheat flour
- 120 grams Unbleached all-purpose flour
- 240 grams Filtered water
Instructions
Day 1: In a clean glass or plastic container (around 2-quart size), mix together 60 grams of whole wheat flour and 60 grams of filtered water using a non-metallic spoon until no dry flour remains. Cover loosely with a breathable material like a coffee filter or a clean kitchen towel secured with a rubber band. Leave the container at room temperature, ideally 70–75°F (21–24°C).
Day 2: Check the mixture for bubbles, which is a sign of fermentation beginning. Discard (remove) half of the starter mixture and feed it with 30 grams of whole wheat flour and 30 grams of filtered water. Mix thoroughly, cover loosely, and let it rest at room temperature.
Day 3: Discard half the starter. Add 30 grams of all-purpose flour, 30 grams of whole wheat flour, and 60 grams of filtered water. Stir to combine. The mixture should start to smell tangy and show more bubbles.
Day 4: Repeat the feeding process by discarding half the starter and feeding it with 30 grams of all-purpose flour, 30 grams of whole wheat flour, and 60 grams of filtered water. Stir well, cover loosely, and allow it to rest.
Day 5: By now, your starter should be more active, with a bubbly surface and a mild sour smell. Continue to discard half and feed it with 30 grams of all-purpose flour, 30 grams of whole wheat flour, and 60 grams of filtered water.
Day 6: Discard half the starter and use 60 grams of all-purpose flour and 60 grams of filtered water for feeding. The starter should double in size within 4–6 hours after feeding. If not, continue feeding as on Day 6 for another day or two.
Day 7: Your starter should now be mature, doubling in size and smelling beautifully tangy. It’s ready to bake with! Store it in the refrigerator if not using immediately, and remember to feed it weekly by discarding half and refreshing with equal parts flour and water by weight.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 0.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 486 mg | 10% | |
*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.
