Sourdough Starter
A living culture of flour and water that gives bread its characteristic tang and rise.
A sourdough starter is a mix of flour and water fermented by wild yeasts and bacteria. It’s used to leaven and flavor breads naturally.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Water - 100 g
- Flour - 100 g
Directions
Step 1
Day 1: In a clean jar, combine 100 g whole wheat flour and 100 g filtered water; stir until smooth.
Step 2
Cover loosely with a breathable cloth and let rest at room temperature (20–25 °C) for 24 h.
Step 3
Days 2–7: Discard half the mixture. Feed with 100 g white bread flour and 100 g filtered water; stir, cover, and ferment 24 h.
Step 4
By day 5–7, bubbles should form and a pleasant sour aroma develops—your starter is ready.
Step 5
Store in the refrigerator, feeding weekly with 50 g flour and 50 g water to maintain.
Cook's Notes
Use filtered water and a glass or plastic jar (avoid metal). Consistent temperature yields best activity.