Sourdough Starter Recipe
Ingredients:
1 cup (120g) all-purpose or whole wheat flour
1/2 cup (120ml) filtered water
Instructions:
Day 1:
In a clean jar or container, mix 1/2 cup of flour with 1/4 cup of filtered water. Stir until combined into a thick paste. Cover loosely with a lid or a clean kitchen towel and leave at room temperature for 24 hours.
Day 2:
Check for any bubbles. If you see none, don’t worry—it’s still early! Add another 1/2 cup of flour and 1/4 cup of water to the jar. Stir well, cover loosely, and leave for another 24 hours.
Day 3:
By now, you should see bubbles and a slight sour smell. Discard half of the starter and add 1/2 cup of flour and 1/4 cup of water. Stir, cover, and let it sit for another day.
Day 4 to Day 6:
Continue the feeding process daily: discard half of the starter and refresh with 1/2 cup of flour and 1/4 cup of water. By day 6, your starter should be bubbly, have doubled in size, and smell tangy—it’s ready to use!
Storing:
If not baking immediately, cover and store the starter in the fridge. Feed it weekly by discarding half and adding fresh flour and water.
Tips:
Use filtered water to avoid chlorine, which can hinder fermentation.
Whole wheat flour speeds up fermentation but can be swapped for all-purpose flour after day 3.
Mark the jar with tape to track growth.