Description
Learn how to make a natural sourdough starter from scratch using simple ingredients and daily feedings. This easy guide helps you cultivate wild yeast through fermentation, perfect for baking flavorful sourdough bread naturally.
Ingredients
Scale
Day 1 Ingredients
- 1/2 cup (60g) whole wheat flour
- 1/2 cup (120g) lukewarm filtered water
Feedings (Days 2–7)
- 1/2 cup unbleached all-purpose flour
- 1/2 cup filtered water
Instructions
- Day 1: Create Starter Base
In a clean glass or plastic container, combine 1/2 cup whole wheat flour with 1/2 cup lukewarm filtered water. Stir thoroughly until the mixture is smooth with no dry flour visible. Cover loosely with a lid or breathable cloth and let sit at room temperature (around 70°F/21°C) for 24 hours. - Day 2: Check and Feed
Examine the starter for any bubbles or mild aroma; quiet activity is normal at this stage. Discard half of the mixture (approximately 1/2 cup) to maintain proper acidity and yeast balance. Feed the remaining starter with 1/2 cup unbleached all-purpose flour and 1/2 cup filtered water. Stir well, cover loosely, and let rest another 24 hours at room temperature. - Days 3 to 6: Continue Feeding Routine
Repeat the process of discarding half the starter and feeding with 1/2 cup unbleached all-purpose flour plus 1/2 cup filtered water daily. Stir and cover each time, allowing the starter to sit at room temperature for 24 hours between feedings. Around this time, you should notice increased bubbles, sour aroma, and rising activity. - Day 7: Assess Starter Readiness
Check if the starter is bubbly, has doubled in size within 4–6 hours after feeding, and emits a pleasant tangy smell. If these signs are present, your starter is ready to use for baking. If not, continue daily feedings until it reaches this stage. - Maintenance: Storage and Feeding
Once mature, store your sourdough starter in the refrigerator to slow fermentation, feeding it once a week if unused. Before baking, remove the starter from the fridge, bring it to room temperature, and feed it 4–6 hours ahead to reactivate fermentation.
Notes
- Always use non-chlorinated (filtered) water to avoid inhibiting natural yeast growth.
- Keep the container clean to prevent excess residue and mold formation.
- For fun and motivation, name your starter; it’s a living organism!
- Prep Time: 5 minutes daily
- Cook Time: 0 minutes
- Category: Base Recipe
- Method: Fermentation
- Cuisine: Baking
