Sourdough Starter
Start your sourdough starter journey today! Mix flour and water, wait patiently, and taste the tangy rewards.
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Servings: 1 batch
Equipment
- 1 jar
- 1 Scale
- 1 spatula
- 1 measuring cup if not using scale
Ingredients
- 100 grams organic all purpose flour 3/4 cup, plus more for the remaining days
- 100 grams filtered water 1/2 cup, plus more for the remaining days
Instructions
Day 1
- Combine all-purpose flour and lukewarm filtered water in your jar or container.100 grams organic all purpose flour, 100 grams filtered water
- Stir vigorously with a spatula. You’re aiming for a thick but mixable consistency, somewhat like pancake batter.
- Cover the container with a cloth or a loose lid.
- Leave your container at room temperature (68°F to 75°F is ideal) away from direct sunlight to start the fermentation process.
Day 2
- Discard half of your starter (around 100 grams).
- Add 100 grams (about 3/4 cup) of flour and 100 grams (about 1/2 cup) of lukewarm water to the remaining starter.
- Mix well, cover, and let it sit at room temperature.
Day 3
- Continue the process of discarding half the starter and replenishing it with flour and water.
Day 4 and Beyond
- Keep feeding your starter daily, maintaining the same ratio.
Notes
- Observing your sourdough starter for any changes in smell and activity is essential. Do not be discouraged if you do not see any changes by day 7. Keep feeding daily about 24 hours apart.
- If your starter starts smelling like alcohol or there are signs of it rising and collapsing, increase feeding frequency to twice a day, 12 hours apart. This is a good sign!
Nutrition
Serving: 1batch
