Description
A step-by-step guide to creating your own sourdough starter, perfect for baking artisan bread and other delicious treats.
Ingredients
Scale
- 50g Whole Wheat Flour or Rye Flour
- 50g Water
- A Clean Glass Jar
Instructions
- Combine 50g of whole wheat or rye flour with 50g of room temperature water in a clean glass jar.
- Stir well until they form a thick, smooth batter.
- Cover the jar loosely with a cloth or a lid.
- Place the jar in a warm spot (around 70-75°F) for 24 hours.
- On the second day, discard half of the mixture and feed it with another 50g of flour and 50g of water.
- Continue this process daily for about a week.
- Watch your starter spring to life, bubbling and growing in size.
- After about 5-7 days, your starter should be bubbly and ready for baking.
Notes
Make sure to use filtered water and maintain a consistent temperature for best results. You can refrigerate your starter if you’re not baking often, feeding it weekly.
- Prep Time: 10 minutes
- Cook Time: 700 minutes
- Category: Baking
- Method: Fermenting
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: sourdough, bread starter, homemade sourdough, baking bread, fermentation