Sourdough Starter
Transform flour and water into a bubbling, tangy sourdough starter, perfect for baking crusty homemade bread.
Ingredients
Main ingredients
- 1 cup All-Purpose Flour You can also use whole wheat flour for more flavor
- 1 cup Water Preferably filtered or dechlorinated water, at room temperature
- 1 tablespoon Honey or Sugar Optional, to enhance fermentation
Instructions
Preparation
- In a large glass or plastic container, combine 1 cup of all-purpose flour with 1 cup of room-temperature water. Stir well until you achieve a thick, paste-like consistency.
- Loosely cover the container with a clean cloth or plastic wrap, and place it in a warm spot (ideally between 70°F and 75°F) in your kitchen.
Feeding Process
- After 24 hours, discard half (about 1 cup) of your starter and add another cup of flour and a cup of water. Mix it again.
- Repeat this feeding process every 24 hours for about 5-7 days, until your starter is ready.
Monitoring and Usage
- Monitor the mixture for bubbles and rising/falling, indicating fermentation.
- Your starter is ready when it doubles in size within 4-6 hours of feeding and possesses a pleasant tangy smell.
Notes
Using whole wheat flour for the first few feedings enhances flavor. Maintain consistent feeding, and if busy, refrigerate your starter, feeding it weekly. Avoid extreme temperatures to prevent stunted growth.