Description
This recipe provides a simple method to create an active sourdough starter, perfect for baking enthusiasts. Follow these steps to cultivate a thriving starter for your sourdough creations.
Ingredients
Scale
- 1 cup unbleached all-purpose flour
- 1/2 cup filtered water, lukewarm
Instructions
- In a clean, large glass jar, mix the flour and water until a shaggy dough forms.
- Cover loosely with a lid or cheesecloth secured with a rubber band. Let it sit at room temperature (70-75°F) for 24 hours.
- After 24 hours, discard half of the mixture (about 1/2 cup). Add 1/2 cup of unbleached all-purpose flour and 1/4 cup of lukewarm filtered water to the remaining starter. Mix well.
- Repeat this feeding process (discarding half and adding flour and water) every 24 hours for the next 7-10 days.
- By day 7-10, your starter should be bubbly, doubled in size within 4-8 hours after feeding, and have a slightly tangy aroma. This indicates it’s active and ready for baking.
Notes
- Use a kitchen scale for precise measurements.
- If your starter is not showing activity after a few days, try using whole wheat or rye flour for a feeding to boost its growth.
- Keep your starter in a consistent temperature environment for best results.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Baking
- Method: Fermentation
- Cuisine: N/A
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 0g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg