Description
Making your own Sourdough Starter Recipe is a transformative culinary experience that merges microbiology with the art of baking. By harnessing wild yeast and lactic acid bacteria from the air and your flour, you create a living culture that produces unparalleled flavor and texture.
Ingredients
Scale
100 g Whole Wheat Flour
500 g Unbleached All-Purpose Flour
600 ml Filtered Water
Instructions
- Day 1: Combine 50 grams of whole wheat flour and 50 grams of warm filtered water in a clean glass jar. Mix until no dry clumps remain and cover loosely
- Day 2: Check for bubbles. Discard half and add 50 grams of unbleached flour and 50 grams of filtered water. Stir well
- Day 3: If bubbling and a fruity aroma is present, discard all but 50 grams, then feed with 50 grams of flour and 50 grams of water
- Day 4-6: Continue daily discards and feedings, using 50g starter, 50g flour, and 50g water
- Day 7: Your starter should double in size within 4 to 6 hours of feeding and is now ready for use
Notes
Keep the starter in a warm place (70°F to 75°F) for optimal fermentation.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Baking
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 160 kcal
- Sugar: 0 g
- Sodium: 2 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg