Description
This sourdough starter recipe cultivates a natural wild yeast culture using simple ingredients — flour and water. Over 5 to 7 days of regular feeding and fermentation, it develops bubbles and a tangy aroma, becoming an essential base for baking homemade sourdough bread and other fermented baked goods.
Ingredients
Scale
Starter Ingredients
- 1 cup all-purpose flour
- 1/2 cup lukewarm water
- Additional for feeding: 1/2 cup all-purpose flour
- Additional for feeding: 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, creating a smooth batter-like consistency.
- Cover and Rest: Cover the container loosely with a clean kitchen towel or plastic wrap to allow airflow while preventing contaminants, and place it in a warm, draft-free spot away from direct sunlight.
- Allow Fermentation: Let the mixture sit undisturbed at room temperature for 24 hours. Around this time, you should start seeing bubbles forming on the surface, indicating the beginning of natural fermentation.
- Discard and Feed: After 24 hours, discard half of the mixture to balance acidity and yeast population. Then feed the remaining starter by adding 1/2 cup of flour and 1/4 cup of lukewarm water. Stir well to integrate.
- Repeat Feeding Routine: Cover again and let rest at room temperature for another 24 hours. Continue this daily routine of discarding half and feeding until the starter becomes bubbly, active, and has a pleasant tangy aroma. This process typically takes 5 to 7 days.
Notes
- Use lukewarm water (about 75°F/24°C) to encourage yeast growth without killing it.
- Maintain a warm environment around 70-75°F (21-24°C) for optimal fermentation.
- Discarding half the starter daily avoids excessive buildup and maintains a balanced microbial community.
- If mold or an unpleasant smell develops, discard the starter and restart.
- The starter can be stored in the refrigerator once active and fed weekly to maintain its activity.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Bread Making
- Method: No-Cook
- Cuisine: International
