Sourdough Starter Recipe
Sourdough starter is a mixture of flour and water that has been fermented by naturally occurring yeast and bacteria. It's the essential ingredient for making sourdough bread.
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Calories: 350kcal
Servings: 5 people
Equipment
- A clean glass with a lid or cloth cover
- A stirring utensil
- A kitchen scale
Ingredients
- 500 grams whole wheat or rye flour
- 500 ml water
Instructions
- Mixing: Combine 500 grams of whole wheat or rye flour with 500 milliliters of water in a clean glass or plastic container. Stir well until you have a thick, pancake-like batter.
- Fermentation: Cover the container loosely with a lid or cloth and let it sit at room temperature for about 24 hours. This allows wild yeast and bacteria to colonize the mixture and kickstart fermentation.
- Feeding: After 24 hours, check your starter. You might notice bubbles forming on the surface, indicating fermentation has begun. Discard half of the mixture and stir in equal parts of fresh flour and water. Repeat this feeding process daily for the next few days.
- Observation: Watch for signs of fermentation, such as bubbles, a sour smell, and increased volume. This indicates that your starter is becoming active and healthy.
- Maturation: It may take anywhere from 5 to 10 days for your starter to fully mature and be ready for baking. Continue daily feedings until your starter is bubbly, active, and has a tangy aroma.
Notes
Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years.
If you leave your starter out on the counter, you will need to add flour and water every day. You will also have to be baking daily to use up all that starter.
If you leave your starter out on the counter, you will need to add flour and water every day. You will also have to be baking daily to use up all that starter.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 3g | Fat: 2g | Fiber: 3g