Description
Learn how to make a healthy bubbly sourdough starter!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup filtered water
Instructions
- Day 1: Initial Mixing
Combine 1 cup of flour with an equal amount of filtered water in a bowl. Stir vigorously,making sure to scrape down the sides and incorporate all ingredients. The mixture shouldform a thick batter.
Cover and Allow Rest:Place a clean tea towel over the bowl and set it aside. Allow the mixture to sit undisturbed fora period of 24 hours.
Day 2: Discard + Repeat
Discard half of the mixture and follow the same procedure. Add one cup of flour and one cup of water, stirring vigorously to achieve a smooth consistency.
Cover and Rest:Cover the bowl with the tea towel and let it rest for another 24 hours.
Day 3-5:Repeat Day 2 Instructions
Continue following the day 2 instructions for days three, four, and five. Discard half of the mixture, add one cup of flour, one cup of water, stir vigorously, cover the bowl, and let it restfor 24 hours each day.
Day 6-7: Increased Feeding Frequency
On days six and seven, repeat the same process as day two but feed the starter every 12 hours instead of every 24. Discard half of the mixture, add one cup of flour, one cup of water,stir vigorously, and cover. Repeat every 12 hours.
Day 7:Assess Fermentation
By day seven, many sourdough starter should show sufficient beneficial bacteria and yeast presence, evidenced by bubbling and doubling in size 4-8 hours after each feeding. However, some starters will require continued feeding. If you attempt to bake with your starter before it is truly active, your bread won't turn out. That's ok! Always reserve at least 1/4 cup of starter and continue feeding it just like before.
NOTE: I personally noticed my starter was bubbling by day 7 but it didn't have a very strong yeast smell, nor did it double in size until day 10. I simply kept feeding it on the 12-hour feed schedule. Don't get discouraged if your starter isn't activating as quickly as you want it to. Just keep feeding and wait to see it come alive.
Day 7-10: Ready for BakingAt this stage, your starter is prepared for use in baking sourdough bread or other fermented treats like pancakes and English muffins.