Making a sourdough starter is a simple process that requires just two ingredients: flour and water. Here's a basic method for making a sourdough starter from scratch:
Ingredients:
- Whole wheat or rye flour (unbleached)
- Water (filtered or non-chlorinated)
Instructions:
1. Day 1:
- In a clean glass jar or container, mix together 100 grams (about 3/4 cup) of whole wheat or rye flour with 100 grams (about 1/2 cup) of water. Stir until well combined.
- Cover the jar loosely with a clean cloth or plastic wrap, leaving room for air to circulate.
- Place the jar in a warm spot in your kitchen, away from direct sunlight.
2. Day 2:
- Check your sourdough starter. You may notice some small bubbles forming on the surface, indicating that fermentation has begun.
- Discard half of the starter (about half of the volume) to reduce the amount of mixture. This helps maintain the proper balance of flour and water in the starter.
- Add 100 grams (about 3/4 cup) of flour and 100 grams (about 1/2 cup) of water to the jar. Stir until well combined.
- Cover the jar again and return it to its warm spot.
3. Day 3 and Beyond:
- Repeat the process of discarding half of the starter and feeding it with equal parts of flour and water once or twice a day, depending on how quickly your starter is fermenting.
- As the starter becomes more active, you may notice an increase in bubbles and a tangy aroma. This is a sign that the wild yeast and bacteria in the starter are becoming more active.
- Continue feeding and maintaining your sourdough starter for at least 7-10 days, or until it is bubbly, has a pleasant sour aroma, and can double in size within 4-8 hours of feeding.
Once your sourdough starter is mature and active, you can use it to bake delicious sourdough bread, pancakes, waffles, and other baked goods. Remember to feed your starter regularly to keep it healthy and active. If you don't plan to bake with it regularly, you can store it in the refrigerator and feed it once a week to maintain it.