Yet Another Sourdough Starter No Yeast
Dive into the timeless art of sourdough baking with “Yet Another Sourdough Starter No Yeast,” a fail-proof, natural fermentation method that eliminates the need for commercial yeast. Using just two simple ingredients—unbleached all-purpose flour and filtered water—this recipe guides you through the fascinating process of cultivating a lively, tangy starter from scratch in six days. Perfect for novice bakers and seasoned artisans alike, this DIY sourdough starter relies on wild yeast in the air, resulting in a rich, authentic flavor profile for your homemade bread. Whether you’re crafting crusty loaves or fluffy pancakes, this starter is a versatile, sustainable kitchen staple. Follow this step-by-step guide to create a resilient starter that’s ready to power your sourdough creations for years to come.
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Recipe Information
Ingredients
- 120 grams Unbleached all-purpose flour
- 120 milliliters Filtered or dechlorinated water
Instructions
Day 1: In a clean glass jar or non-metal container, combine 60 grams (about 1/2 cup) of unbleached all-purpose flour with 60 milliliters (about 1/4 cup) of filtered or dechlorinated water.
Mix well with a spoon or spatula until no dry flour remains. It should have the consistency of a thick batter.
Cover the container loosely with a lid, cloth, or plastic wrap to allow air to circulate but keep out debris. Let it rest at room temperature (ideally 21–24°C or 70–75°F) for 24 hours.
Day 2: Check the starter for any signs of activity such as small bubbles or a slightly tangy aroma. If no activity is visible, don’t worry—this is normal.
Discard half of the starter (about 60 grams) and feed it with another 60 grams of flour and 60 milliliters of water. Stir well, cover, and leave at room temperature.
Days 3–5: Continue the process of discarding half the starter and feeding it daily with 60 grams of flour and 60 milliliters of water. Activity should increase, with the mixture doubling in volume, becoming bubbly, and developing a tangy fragrance.
Day 6 or when fully active: Once your starter reliably doubles in size within 4–6 hours of feeding, it’s ready to use in your sourdough recipes.
To maintain your starter: Store it in the refrigerator and feed it once a week by discarding half and adding equal parts flour and water by weight.
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 | 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.
