Making your own sourdough starter is a fun and rewarding process. This recipe helps you create a lively starter from scratch using just flour and water. With regular feedings, you’ll develop a tangy, bubbly culture that adds delicious flavor to your sourdough bread. Follow these simple steps, and you’ll have a thriving starter ready for baking in about a week!
Sourdough Starter
Ingredients
- 1 cup 120g all-purpose flour
- 1/2 cup 120ml lukewarm water (about 75°F or 24°C)
Instructions
Combine Ingredients:
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In a clean glass or plastic container, mix the flour and water together until well combined. The mixture should have a thick, paste-like consistency.
Cover and Rest:
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Cover the container loosely with a lid, plastic wrap, or a clean cloth. This allows air to flow in while keeping dust out. Let the mixture sit at room temperature (around 70-75°F or 21-24°C) for 24 hours.
Feed the Starter:
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After 24 hours, you should start seeing some bubbles and a slight rise. Discard half of the starter (about 1/2 cup) and add 1 cup (120g) of flour and 1/2 cup (120ml) of lukewarm water to the remaining starter. Mix well.
Repeat Feeding:
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Continue feeding the starter once every 24 hours. Each time, discard half of the starter before adding fresh flour and water. This process helps build up the natural yeast and bacteria needed for fermentation.
Wait for Activity:
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After about 5-7 days of regular feeding, your starter should become bubbly and double in volume within 4-6 hours of feeding. It should have a pleasant, tangy aroma. If it's not quite there, keep feeding it daily until it reaches this stage.
Storage:
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Once your starter is active and bubbly, you can either continue to keep it at room temperature if you bake frequently, or store it in the refrigerator if you bake less often. If refrigerated, feed the starter once a week.
