How to Make a Simple Wheat Sourdough Starter | The Perfect Basic or Beginners recipe

whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more affordable and widely available.

water

sugar

💰Cheaper: honey

Honey can be used as a natural sweetener.

salt

Take 50 grams of good-quality whole wheat flour and 50 grams of water and add it to a jar.

Mix the flour and water quickly until combined.

Cover the jar loosely with a lid or cloth and leave it out at room temperature for 24 to 48 hours.

On day 2, check for activity; if not much is happening, wait another 24 hours.

Feed the starter for the first time by adding 50 grams of water and 50 grams of whole wheat flour to a clean jar with 100 grams of the starter.

Mark the jar to track activity and cover loosely again.

On day 3, check for bubbles and slight rise; feed again with 100 grams of water and 100 grams of whole wheat flour.

On day 4, if the starter looks inactive with a layer of liquid on top, discard some and feed with 150 grams of whole wheat flour and 130 grams of water to tighten the consistency.

On day 5, check for good activity and bubbles; feed with 150 grams of starter, 150 grams of whole wheat flour, and about 130 grams of water.

On day 6, if the starter has risen and has bubbles, feed with 150 grams of starter, 150 grams of whole wheat flour, and 125 grams of water to adjust consistency.

On day 7, check for rise and bubbles; feed with 150 grams of starter, 150 grams of whole wheat flour, and 150 grams of water.

After 5 hours on day 7, change the feeding to 75 grams of whole wheat flour and 75 grams of white flour along with 150 grams of starter and 150 grams of water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens