How to make a sourdough starter

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients and flavor.

water

🥗Healthier: filtered water

💰Cheaper: tap water

Filtered water can improve fermentation.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey can provide additional nutrients for yeast.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals.

Combine 100 grams of water and 120 grams of flour in a jar.

Gently blend the flour and water together, ensuring not to get too much on the sides of the jar.

Keep the sides of the jar clean to avoid dried pieces of starter remaining.

Let the mixture sit at room temperature (between 20 and 35 degrees Celsius) for 24 hours.

After 24 hours, repeat the process by adding 100 grams of water and 120 grams of flour.

Observe the sourdough starter as it begins to liquefy and bubble due to increasing acidity.

Be patient, as the starter may smell unpleasant for a few days; this is normal.

Continue this process for 5 to 7 days, depending on the type of flour used, until the starter is bubbly and has a slight acidity when tasted.

Optionally, measure the pH of the starter; it should be below 4.2 to ensure it is safe from pathogens.

Cooking Techniques

Spice Level: