Description
This easy-to-make sourdough starter recipe guides you through creating a natural yeast culture using just flour and water. By fermenting the mixture over several days with regular feedings, you’ll develop a bubbly, active starter perfect for baking flavorful, tangy sourdough bread at home.
Ingredients
Scale
Starter Ingredients
- 1 cup all-purpose flour
- 1/2 cup lukewarm water
Feeding Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup lukewarm water
Instructions
- Mix Flour and Water: Combine 1 cup of all-purpose flour with 1/2 cup of lukewarm water in a clean glass or plastic container. Stir thoroughly to eliminate lumps and form a smooth batter-like consistency.
- Cover and Rest: Cover the container loosely with a clean kitchen towel or plastic wrap to allow airflow. Place it in a warm spot, away from direct sunlight, to encourage fermentation.
- Allow Fermentation: Let the mixture sit at room temperature for 24 hours. After this period, you should see bubbles forming on the surface, indicating that natural yeast and bacteria have started fermenting the mixture.
- Discard and Feed: After the first 24 hours, discard half of the starter mixture to regulate acidity and yeast levels. Then add 1/2 cup of flour and 1/4 cup of lukewarm water to the remaining starter. Stir well to incorporate the new ingredients.
- Repeat Feeding Routine: Cover the container again and let it rest at room temperature for another 24 hours. Continue the daily feeding process—discarding half and feeding with flour and water—until the starter is bubbly, active, and consistently rising, usually within 5-7 days.
Notes
- Use unchlorinated water if possible, as chlorine can inhibit fermentation.
- Maintain a warm environment around 70-75°F (21-24°C) for optimal fermentation.
- The starter’s smell might be tangy or slightly sour; this is normal and a sign of healthy fermentation.
- If mold or an off-putting smell develops, discard the starter and start over.
- Once active, the starter can be stored in the refrigerator and fed weekly.
