Description
A foolproof, 7-day method for creating a wild yeast sourdough starter using simple pantry staples. This guide eliminates guesswork with clear daily schedules and visual cues, perfect for beginners.
Ingredients
Scale
- 500g All-Purpose Flour (unbleached)
- 500ml Filtered Water
- Water for float test
Instructions
- Day 1: In a clean jar, combine 50g flour and 50g lukewarm water (75°F/24°C). Stir vigorously for 30 seconds to incorporate air. Cover loosely and let sit at room temperature for 24 hours.
- Day 2: Discard half of the mixture (approx. 50g). Add 50g flour and 50g water. Stir well, cover, and let sit for 24 hours.
- Day 3: Discard half (50g). Add 50g flour and 50g water. Stir, cover, and let sit. Expect to see more bubbles and a slightly sour smell.
- Day 4: Discard half. Add 50g flour and 50g water. Stir, cover, and let sit. Draw a marker line on the jar to track the rise.
- Day 5: Discard half. Add 50g flour and 50g water. Stir, cover, and let sit. The starter should rise significantly.
- Day 6: Discard half. Add 50g flour and 50g water. Stir, cover, and let sit. Perform the float test: drop a spoonful in water; if it floats, it is ready.
- Day 7: Discard half. Add 50g flour and 50g water. Stir, cover, and let sit. The starter is now mature and ready to bake with.
Notes
Use filtered water to avoid chlorine inhibiting yeast. Keep the starter at room temperature (70-75°F). If your kitchen is cold, place the jar in the oven with the light on or next to a cup of hot water. The consistency should resemble thick pancake batter. Store in the fridge if not baking daily, feeding once a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: Per 50g serving of s
- Calories: 110
- Sugar: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: sourdough starter, beginner sourdough, wild yeast, bread making, 7-day guide, no discard waste, homemade bread