SOURDOUGH STARTER Step-By-Step

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.

Add 1 cup of all-purpose flour into a larger mason jar.

Add 1/2 cup of lukewarm water to the jar.

Mix until there are no dry bits of flour left using a plastic spatula or large spoon.

Cover the jar loosely with the lid to allow airflow without drying out the mixture.

Mark the side of the jar with a dry erase marker to track growth or use an elastic band.

Place the jar on a heating pad to help it grow faster due to the colder environment.

After 12 hours, feed the starter again with 1 cup of all-purpose flour and 1/2 cup of lukewarm water, mixing thoroughly and scraping the bottom of the jar.

Cover the jar loosely and place it back on the heating pad for another 12 hours.

After 12 hours, discard 50% of the starter to make room for more growth.

Repeat the feeding process with 1 cup of all-purpose flour and 1/2 cup of lukewarm water, mixing until the texture is sticky but not runny.

Mark the jar again and let it sit on the heating pad for another 12 hours.

After the third feeding, the starter should have doubled in size and show air bubbles, indicating activity.

Discard about 90% of the starter and repeat the feeding with 1 cup of all-purpose flour and 1/2 cup of lukewarm water.

Mark the jar and let it grow for another 12 hours.

After the fourth feeding, ensure the starter has doubled in size and shows more bubbles, indicating it is active.

Perform one final feeding with 1 cup of all-purpose flour and 1/2 cup of lukewarm water and mix thoroughly.

Continue to let the sourdough grow for about 14 days for it to mature and become active.

Cooking Techniques

Equipment Needed

Spice Level: