Create your own Thriving Sourdough Starter Easily Without Wasting Bags of Time or Flour

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Weigh 20 g of filtered tap water into a jar.

Add 10 g of strong white bread flour and 10 g of stone ground whole wheat flour to the water.

Stir the mixture well and cover it with a lid.

Leave the mixture to ferment for 24 hours.

After 12 hours, check the starter for bubbles; it may not show much activity yet.

On day two, add 20 g of water, 10 g of strong white bread flour, 10 g of whole wheat flour, and 20 g of yesterday's starter to a new jar.

Discard the leftover starter from the previous day.

Cover the new mixture and leave it to ferment for another 24 hours.

On day three, repeat the feeding process with 20 g of water, 10 g of whole wheat flour, 10 g of strong white bread flour, and 20 g of yesterday's starter, discarding the rest.

On day four, if the mixture appears watery and acidic, continue without panic; this is normal.

Adjust the feeding to 20 g of water and 20 g of strong white bread flour, discarding the rest of the starter.

On day five, if you see foamy bubbles, continue with the same feeding routine.

On day six, if the starter is creamy and bubbly, mark the height of the starter to track its growth.

Continue feeding with 20 g of water, 20 g of strong white bread flour, and 20 g of yesterday's starter, discarding the rest.

After day six, keep the starter in the fridge instead of discarding it.

Cooking Techniques

Equipment Needed

Dietary

Allergens