How to make sourdough starter from scratch | How to make your own Sourdough starter at home

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.

On day one, mix 30 g of bread flour and 30 g of whole wheat flour with 30 ml of water until combined.

Cover the mixture and let it sit for 24 hours.

On day two, stir the mixture and transfer it to a clean jar, then let it sit for another 24 hours.

On day three, observe bubbles indicating fermentation, stir the mixture, and continue to let it sit for 24 hours.

From day three to day seven, feed the starter every 24 hours with equal parts of starter, flour, and water in a 1:1:1 ratio.

On day four, if there is not much activity, continue to feed it without discarding any.

By day five, you should see bubbles and notice the starter rising and falling within the 24-hour period.

On day eight, start feeding the starter every time it reaches its peak fermentation.

By day ten, the starter should have a pleasant yeasty smell and a mild sour taste, with lots of air bubbles.

Cooking Techniques

Equipment Needed

Spice Level: