How To Make A Sourdough Starter From Scratch •  Tasty

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.

Call Marissa for advice on making a sourdough starter.

Mix 100 grams of warm water, 50 grams of whole wheat flour, and 50 grams of bread flour in a clear container.

Cover the container with a lid and mark the level with a rubber band to track movement.

Check the starter daily for signs of fermentation, looking for a sweet smell and air bubbles.

If bubbles are present, discard most of the starter, keeping 2 tablespoons, and feed it with 100 grams of water and 100 grams of flour.

If no bubbles are seen, wait another day before checking again.

Continue this feeding process daily for about a week, observing the starter's development.

On day two, check for bubbles and sweetness, and feed again with 100 grams of water and 100 grams of flour, keeping 2 tablespoons of the starter.

On day three, observe the starter's rise and smell, and repeat the feeding process, using the discard for pancakes.

On day five, check for movement; if not much is happening, let it sit longer before feeding.

On day seven, observe increased activity and bubbles, then discard most of the starter and feed it again with 100 grams of water and 100 grams of flour.

Perform the float test by taking a clean scoop of the starter and placing it in a cup of water to see if it floats, indicating readiness for baking.

Cooking Techniques

Equipment Needed

Spice Level: