A Frenchman's Guide to Making Sourdough Starter

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

In a container, mix 20 grams of whole wheat organic flour and 20 grams of tepid mineral water.

Cover loosely and let it sit in a warm, dark place for about a day to three days.

After the initial period, check for tiny bubbles on top, indicating activity.

Add 40 grams of water and 40 grams of flour to the mixture and stir well.

Let it sit for about a day as the sourdough starter enters a rise and fall cycle.

Add 80 grams of flour and 80 grams of water, then whisk together.

Wait for less than a day to observe a rise and plenty of bubbles.

If it fails to rise, start another starter on the side.

After successful fermentation, consider naming your sourdough starter.

For the next week, discard everything but two tablespoons of the sourdough starter each morning.

Add two tablespoons of water and two tablespoons of a special flour mix (50% whole wheat flour, 50% plain flour).

Continue this daily routine for about a week to stabilize the starter.

Cooking Techniques

Equipment Needed

Dietary

Allergens