Description
Learn how to create your own sourdough starter using just all-purpose flour and filtered water. This natural fermentation process captures wild yeast and bacteria, resulting in a bubbly, tangy starter that’s perfect for making delicious sourdough breads at home.
Ingredients
Scale
Basic Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (120g) filtered or dechlorinated water
Instructions
- Mix Ingredients: In a clean glass or plastic container, combine the flour and water until no dry spots remain and a thick, smooth batter forms. Scrape down the sides, cover loosely with a lid or clean cloth, and let sit at room temperature (70–75°F or 21–24°C) for 24 hours.
- Day 2 Feeding: After 24 hours, you may or may not see bubbles. Discard half the starter (about 1/2 cup), then add 1 cup (120g) all-purpose flour and 1/2 cup (120g) water. Stir thoroughly, cover, and allow to rest at room temperature for another 24 hours.
- Days 3 to 7 Feeding: Repeat the discard and feeding process every 24 hours. By days 4 or 5, the starter should become bubbly, rise in volume, and develop a tangy, yeasty aroma. Timing may vary depending on ambient temperature.
- Ready to Use: When your starter consistently doubles in size within 4–6 hours after feeding, it is mature and ready for baking. Store it in the refrigerator, feeding once weekly if not used daily.
Notes
- Use filtered or dechlorinated water to prevent chlorine from inhibiting fermentation.
- For a boost in fermentation, switch to whole wheat flour for the first few feedings before returning to all-purpose flour.
- Always use clean utensils when feeding or stirring your starter to avoid contamination.
- Keep your starter loosely covered to allow airflow while preventing debris from entering.
- Prep Time: 10 minutes per day
- Cook Time: None
- Category: Bread
- Method: Fermentation
- Cuisine: Global
