Ingredients
- 100g whole wheat flour (for initial feedings)
- 100g all-purpose flour (for later feedings)
- 200g water (room temperature, filtered if possible)
*Note: Measurements are by weight for the most accurate results. You can use a kitchen scale.*
Instructions
Day 1
1. In a clean jar or bowl, combine 50g whole wheat flour and 50g water. Stir well until smooth (no dry flour should remain).
2. Cover loosely with a cloth or lid and leave at room temperature (about 20-25°C / 68-77°F, the warmer, the better) for 24 hours. This allows natural yeasts and bacteria to start growing.
Day 2
1. After 24 hours, you might see a few bubbles but don’t worry if it looks inactive. Discard half of the mixture (about 50g).
2. Add 50g whole wheat flour and 50g water to the remaining starter. Stir until smooth, cover loosely, and leave for another 24 hours.
Day 3
1. By now, you may notice more bubbles and a slightly sour aroma. Discard half of the mixture again.
2. Feed with 50g of all-purpose flour and 50g water. Stir and cover. Let it sit for another 24 hours.
Day 4
1. You should start seeing more activity - bubbles and rising dough. The starter should smell mildly sour.
2. Discard half, and feed with 50g all-purpose flour and 50g water. Stir, cover, and let it rest for 24 hours.
Day 5-6
1. Your starter should now be quite active, rising, and bubbling well. Continue the same process of discarding half and feeding with 50g all-purpose flour and 50g water each day.
2. Your starter is ready to use when it doubles in size within 4-6 hours of feeding and has a pleasant, tangy smell.
How to Know Your Starter is Ready
- Doubling in size: Your starter should double in volume within 4-6 hours of feeding. Mark the jar or use a rubber band to track its rise.
- Bubbly and Aerated: The mixture should be full of bubbles throughout, with a light, spongy texture.
- Smell: A ripe starter will have a tangy, yeasty aroma with a hint of sourness. If it smells unpleasantly sharp or like acetone, it needs more feedings.
Maintenance
- Daily Feeding (for frequent baking): Keep the starter at room temperature, discarding half and feeding 50g flour and 50g water daily.
- Weekly Feeding (for occasional baking): Store the starter in the refrigerator, feeding once a week. Before baking, take it out, feed it, and let it become active (about 4-6 hours).
***Tip:
- For a **stronger flavor**, keep feeding with a mixture of whole wheat and all-purpose flour. Whole wheat promotes more microbial activity, adding complexity to the sourness.
Now you have a strong, bubbly sourdough starter ready for baking delicious bread!
