Making a sourdough starter from scratch is a rewarding process, and it’s actually pretty simple! It takes a few days to get things going, but once you’ve got your starter, you’re all set to make amazing sourdough bread. Here’s how to do it, step by step:
What You’ll Need:
- Whole wheat flour (to start, then you can switch to all-purpose if you like)
- Water (filtered or dechlorinated works best, I use reverse osmosis)
Day 1:
1. Grab a clean jar and mix 100g of whole wheat flour with 100ml of water.
2. Stir it well so there are no lumps, then cover the jar loosely with a cloth or lid (don’t seal it tight, it needs air).
3. Leave it on the counter at room temperature (ideally around 70°F/21°C).
Don’t expect to see much happen just yet—this is the slow build-up!
Day 2:
1. You might notice a few bubbles, or maybe nothing at all. That’s fine!
2. Discard half of the mixture (about 100g) and feed it with 50g of flour and 50ml of water.
3. Stir, cover, and leave it for another 24 hours.
Day 3-5:
1. By now, things should be bubbling up! If it still smells kind of neutral or yeasty, you’re on the right track.
2. Keep discarding half of the starter and feeding it with 50g of flour and 50ml of water every day.
3. You’ll likely start to notice a tangy aroma, and the mixture should double in size within a few hours of feeding.
Day 6-7:
1. Your starter should now be bubbly, smelling sour, and doubling in size after feeding. This means it’s maturing nicely!
2. If you’re ready to switch to all-purpose flour, you can do that now (it’s optional, but it’ll make your starter a bit more predictable).
3. The starter is ready when it reliably doubles in size and has that classic sourdough tang!
Quick Test:
To make sure your starter’s good to go, try the “float test”: Take a small spoonful of the starter and drop it in a glass of water. If it floats, it’s ready to bake with! If it sinks, just keep feeding it for another day or two.
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With ❤️
Dio.
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