This homemade sourdough starter recipe is the jumping-off point to making your own whole-grain sourdough bread.
Learn how easy it is to make and use this foolproof starter.
Do not use a metal container.
Stir until the flour and water are well mixed.
No dry flour should remain.
Cover the container with plastic wrap or a loose-fitting lid.
If you are using a glass jar, do not tighten the lid.
Expanding gasses can break the glass.
Day 2: Discard half the starter, leaving 4 ounces in the container.
Add 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water.
Stir well and cover loosely.
Let the starter sit for 24 hours.
Day 4: The starter should have expanded and should have a distinct, sour odor.
More bubbles should be visible on top.
Repeat the feeding process again 12 hours later.
Day 5: The starter should have a ripe, sour odor.
Small bubbles should be abundant throughout the mixture.
Discard half the starter, leaving 4 ounces in the container.
Or, store the starter in the refrigerator and feed once per week.
Unlike traditional bread, which is leavened using yeast,sourdough breadgets its rise from fermenting flour and water.
Like other fermented foods, sourdough is also good for your gut and helps with digestion.
Then feed it and wait 12 hours.
If growth is strong, feed again and wait 4 to 6 hours before making bread.
Otherwise, resume the 12-hour feeding schedule until the starter is at full strength.
After a few feedings, the white flour will have replaced the wheat.
Keep adding 4 ounces of flour and 4 ounces of water each cycle.
Feed in this manner until you have the amount needed for the recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
