Discover the magic of cultivating your own sourdough starter with just unbleached flour, lukewarm water, and a pinch of patience. This simple natural process transforms basic ingredients into a tangy culture ready to elevate your homemade bread. Enjoy the art of fermentation and experience rich rustic flavors in every bite.

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I love making sourdough starter from scratch cause its almost super simple. I just mix 100 grams of unbleached all-purpose flour and 100 grams lukewarm water.

I use water thats dechlorinated to keep the natural yeast happy. Over the week, I feed my starter with extra flour and water, keeping about 100 grams of each on hand so that it can slowly rise into a healthy Sourdough Bread Starter.

I sometimes wonder, How Do I Know When My Sourdough Starter Is Ready? There are few hints like bubbles and a tangy smell that tell me its time to bake.

If my starter gets stiff, I know its acting like a Stiff Starter Sourdough. If it ever seems inactive I just check some How To Revive Sourdough Starter tips and How To Reactivate Sourdough Starter advice.

This basic Bread Starter is great for Homemade Sourdough Bread and even trying a Sourdough Starter Discard Recipe later. Enjoy making your starter and watching it grow!

Why I Like this Recipe

I really love this sourdough starter recipe for a bunch of reasons. First, I like how simple it is – I only need flour and water, which means I don’t have to hunt down any fancy ingredients. Second, watching it bubble up day after day is super cool and gives me a real sense of accomplishment even if it doesn’t look perfect at first. Third, the whole process teaches me patience – every day feels like a small adventure, and it feels great when I finally see that tangy aroma and lots of bubbles. And lastly, I enjoy that even if I mess up sometimes, it’s easy to fix and try again, which makes the whole baking journey really fun and personal.

Ingredients

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Starting a sourdough starter is both fun and kinda messy sometimes but it works great for homemade bread.

It all starts with simple ingredients that each does its part.

Unbleached all-purpose flour gives you plenty of carbs, fiber and some protein to keep things lively.

Lukewarm water is important since its gentle on the wild yeast that naturally live around us.

The extra flour and water for feedings help keep the starter growing strong day after day so you end up with a tangy, robust base.

Unbleached all-purpose flour gives carbs, fiber, and protein for a healthy starter
Lukewarm water is best for activating wild yeast without shocking them
Extra flour and water keep the starter fed and growing consistently

Ingredient Quantities

100 grams of unbleached all-purpose flour (you can also use whole wheat flour for extra flavor)

100 grams of lukewarm water (make sure its not too hot, getting dechlorinated water is best)

Extra flour and water for feedings over the week (keep about 100 grams of each on hand)

How to Make this

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1. In a clean glass jar, mix 100 grams of unbleached all-purpose flour with 100 grams of lukewarm water til you get a smooth paste.

2. Cover the jar loosely with a cloth or a lid that isnt too tight and let it sit at room temp for about 24 hours.

3. After a day, check for any signs of bubbles. Even if theres little or none just give it a stir then add 100 grams of extra flour and 100 grams of water, then mix it in.

4. For the next day, cover it again and let it rest. You might start to notice a slight tangy smell indicating that its beginning to ferment.

5. On day three, if you see more lots of bubbly activity, discard about half of the mixture and then add another 100 grams of flour and 100 grams of lukewarm water. Stir well.

6. Continue this process daily; each day stir, discard roughly half, and feed it with another 100 grams of flour and water.

7. Over the next few days your starter should become more active and develop a sharper tangy aroma. Make sure you keep it at a nice room temp to encourage the growth of the good bacteria.

8. Around days 5 to 7, you should have a bubbly, active starter thats ready to use for baking. If its not quite there, keep feeding it daily.

9. Once it’s fully active, you can store your starter in the fridge if you dont plan on using it daily. Just remember to feed it once a week.

10. When youre ready to bake, take your starter out, let it come to room temperature, give it a feed, and then its ready to help you make some amazing sourdough bread. Enjoy!

Equipment Needed

1. A clean glass jar (big enough so the starter can expand)
2. A digital kitchen scale (to measure 100 grams portions accurately)
3. A spoon or spatula for stirring the mixture
4. A cloth or a lid that’s not too tight to cover the jar
5. A measuring cup if you need to check the lukewarm water volume

FAQ

Q: What is a sourdough starter used for?

A: It’s used to make natural breads without commercial yeast and gives a tangy flavor.

Q: How long does it take for the starter to bubble up?

A: Generally, it can take around 5 to 7 days, but sometimes it might take a bit longer depending on the temperature.

Q: Why do we use lukewarm water instead of hot?

A: Lukewarm water helps the natural yeast to activate without getting killed by the heat, so its better for starting the fermentation.

Q: What should I do if my starter doesn't start bubbling?

A: Make sure the water isn’t too chlorinated and try keeping it in a slightly warmer spot. Sometimes it just need a little more time or a refresh.

Q: How much extra flour and water should I have?

A: Keep about 100 grams of each on hand for feedings over the week, so you can always mix the right amounts without overshooting.

Make A Sourdough Starter Recipe Substitutions and Variations

If you can’t find unbleached all-purpose flour, you can use whole wheat or even bread flour to keep your starter happy.
Instead of lukewarm water straight from the tap, you can filter it or let it sit out for a day to lose the chlorine.
When feeding your starter, you might mix in a bit of rye flour with your all-purpose flour for an extra tangy vibe.
If you’re really in a pinch, using a gluten-free flour blend in small amounts sometimes works, but be ready for a different texture.

Pro Tips

1. Make sure you use water that isnt too chlorinated. I found that letting tap water sit out overnight works better than using straight from the tap because the chemicals can really mess up the natural growth.

2. Keep your starter at room temp in a spot where it wont get too cold or too hot. A steady room temp kind of helps the good bacteria to flourish and make more bubbles faster.

3. Being consistent is key. Even if your starter looks a bit strange some days or doesnt bubble as much as you expect, keep feeding it and stirring it everyday. It might take a few tries before it really gets going, just be patient!

4. If you dont plan on baking every day, storing it in the fridge is a great idea. Just dont forget to take it out and feed it weekly so that it doesnt lose its power when you finally need it.