Description
A traditional, slow-fermentation sourdough starter guide based on family tradition. This method uses simple ingredients like flour and water to cultivate wild yeast, resulting in deep flavor and a resilient starter that pays for itself.
Ingredients
Scale
- 200 grams (1 ¾ cups) unbleached all-purpose flour
- 200 grams (¾ cup + 2 tbsp) filtered lukewarm water (approx. 75°F/24°C)
- 50 grams (½ cup) whole wheat flour (optional, recommended after first week)
Instructions
- Day 1: In a glass jar, combine 50g unbleached all-purpose flour and 50g lukewarm filtered water. Mix until no dry flour remains (consistency of thick paste). Cover loosely and let sit at room temperature (70-75°F) for 24 hours.
- Day 2: Check for bubbles. Discard half of the starter (save ~50g). Add 50g flour and 50g water. Mix well, cover, and let sit for 24 hours.
- Days 3-5: Continue the routine: discard half, feed 50g flour and 50g water. Mix well. By Day 3-4, bubbles should appear. Keep in a warm spot if kitchen is cold.
- Day 6: Switch feeding to 25g all-purpose flour, 25g whole wheat flour, and 50g water. Discard half. Mix well. Expect significant bubbling and a pleasant sour aroma.
- Days 7-10: Continue feeding daily with the 25g AP / 25g WW / 50g water ratio. Watch for consistent doubling in size within 4-6 hours.
- Float Test: Once it reliably doubles, drop a teaspoon of starter into a glass of water. If it floats, it is ready. If it sinks, continue feeding for another day or two.
Notes
Use filtered water to avoid chlorine killing the yeast. Keep the starter in a warm spot (70-75°F). If you see pink, orange, or green fuzz, it is mold and should be discarded. Clear liquid on top (hooch) means it is hungry; stir it in or pour it off. For storage, keep at room temperature if baking daily, or refrigerate if baking weekly.
- Prep Time: 5 minutes per day
- Cook Time: 0 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 feeding (50g flour
- Calories: 180
- Fat: 1
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
Keywords: sourdough starter, wild yeast, bread making, fermentation, beginner baking, homemade bread, sourdough recipe