Description
A beginner’s guide to creating your own sourdough starter, unlocking the full potential of homemade bread.
Ingredients
Scale
- 100g Unbleached All-Purpose Flour
- 100g Filtered Room Temperature Water
Instructions
- In a clean glass jar, combine equal parts of flour and water—100g each. Stir until no dry lumps remain, and the mixture becomes thick and pasty.
- Cover the jar loosely with a cloth or lid, allowing air to circulate while keeping out debris.
- Place the jar in a warm area, ideally between 70°F to 80°F (21°C to 27°C), and let it rest undisturbed for 24 hours.
- Each day, feed your starter by adding equal parts flour and water (100g each), stirring vigorously until well combined.
- Watch closely as, after several days, your starter begins to bubble and develops a pleasant sour aroma.
- Once your starter doubles in size within 4 to 6 hours after feeding, it’s ready to use.
Notes
Store your sourdough starter in the refrigerator if not using it daily. It can last up to a week without feeding.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 0g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 0mg