To make a sourdough starter from scratch, you combine flour and water and allow natural fermentation to develop wild yeast and bacteria over about 7 to 10 days. Here is a straightforward method to create a reliable starter:
- Mix equal parts (by weight) of flour and water in a clean jar or bowl. For example, use about 100 grams of flour (a mix of all-purpose and whole wheat is ideal) and 100 grams of room temperature water. Stir until combined into a thick paste.
- Cover the jar loosely with a lid, cheesecloth, or kitchen towel to allow airflow while keeping contaminants out. Place it in a warm spot (around 75-80°F / 24-27°C).
- Each day for about a week, discard most of the starter except for about 2 tablespoons, then feed it with fresh flour (about 50-60 grams) and water (about 50-60 grams), stirring well. This replenishes the yeast’s food and encourages growth.
- Stir the starter daily to aerate it. After several days, you should see bubbles forming and the starter will rise and double in size after feeding, indicating it is active and ready to bake with.
- If the starter seems sluggish, gently stir in a bit of extra flour and water between feedings to help boost activity.
By day 7 to 10, the starter will be robust, bubbly, and have a pleasant sour aroma, ready to be used in sourdough baking.
Let me know if a more detailed day-by-day feeding schedule or troubleshooting tips are desired!
