Creating your own sourdough starter at home is a rewarding process that unlocks the art of baking with naturally fermented bread. With just flour and water, you can cultivate wild yeast and bacteria that will give your bread a distinctive flavor and texture.
Ingredients:
- 1 cup all-purpose flour or whole wheat flour
- 1 cup water (preferably filtered or dechlorinated)
Instructions:
1. Day 1: In a clean glass jar or bowl, mix flour with water. Stir until there are no dry bits of flour and the mixture is well combined. Cover the jar loosely with a breathable cloth or lid to allow airflow and let it sit at room temperature (about 70°F to 75°F) for 24 hours.
2. Day 2: You may not see much activity yet, but that’s okay. Discard half of the mixture and add another 1/2 cup of flour and 1/2 cup of water. Mix well, cover loosely, and let it sit for another 24 hours.
3. Days 3-7: Continue the feeding process by discarding half of the starter and adding equal parts flour and water every 24 hours. You should start to see bubbles forming and the mixture rising in volume. By day 5 or 7, the starter should be bubbly and have a pleasant, slightly tangy aroma.
4. Maintenance: Once your starter doubles in size within 4 to 6 hours of feeding, it’s ready to use! You can keep it at room temperature and feed it daily or store it in the refrigerator and feed it once a week.
Aprile's Kitchen 