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Sourdough Starter

A simple and rewarding homemade sourdough starter that captures wild yeasts, perfect for baking delicious artisan bread and other treats.
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Prep Time 7 minutes
Total Time 7 minutes
Servings: 1 starter
Course: Baking, Starter
Cuisine: General
Ingredients Method Notes

Ingredients
  

For the Initial Feeding
  • 1 cup Whole Wheat Flour Use for the initial feeding
  • 1 cup Filtered Water Room temperature
For Later Feedings
  • 1 cup All-Purpose Flour Use for feeding from Day 2 onward
  • 1 cup Filtered Water Room temperature

Method
 

Initial Mixing
  1. Combine 1 cup of whole wheat flour with 1 cup of filtered water in a glass container. Stir until well mixed, then cover loosely with a lid or a cloth.
Daily Feeding
  1. Each day from Day 2 to Day 7, check for bubbles.
  2. Discard half of the mixture and feed it with 1 cup of all-purpose flour and 1 cup of filtered water. Mix well and cover loosely again.
Ready to Use
  1. After about 5-7 days, your sourdough starter should be bubbly and have doubled in size. That’s when it’s ready for baking!

Notes

Consistency is key; feed your starter at the same time daily for the best results. Use whole wheat or rye flour to jump-start the fermentation process. Keep the starter in a warm spot for optimal fermentation.