Sourdough Starter Recipe

Whole wheat flour: Provides the necessary nutrients and natural yeast for the starter to develop.

Filtered water: Ensures no chlorine or impurities interfere with the fermentation process.

To ensure your sourdough starter develops a robust flavor, use whole wheat flour for the initial mix. The natural yeasts and bacteria present in whole wheat flour will help kickstart the fermentation process. Additionally, make sure to use filtered water to avoid any chlorine or impurities that might hinder the growth of your starter.

• Whole wheat flour - Substitute with rye flour: Rye flour has a similar nutrient profile and fermentation properties, making it a good alternative for a sourdough starter.

• Filtered water - Substitute with spring water: Spring water is free from chlorine and other chemicals that can inhibit the growth of wild yeast, similar to filtered water.

• To keep your sourdough starter fresh and lively, store it in the refrigerator. This slows down the fermentation process, allowing you to feed it less frequently.
• If you plan to bake regularly, feed your starter once a week. Simply discard half of it and replenish with equal parts whole wheat flour and filtered water.
• For long-term storage, consider freezing your starter. First, feed it and let it become active and bubbly. Then, spread a thin layer on a parchment-lined baking sheet and let it dry completely.
• Once dried, break the starter into pieces and store them in an airtight container or a zip-top bag. Label it with the date and freeze.
• To revive a frozen starter, rehydrate the dried pieces in a mixture of filtered water and whole wheat flour. Stir well and let it sit at room temperature until bubbly and active again.
• If you’re going on vacation, you can also dry your starter as described above. This way, you won’t have to worry about feeding it while you’re away.
• When you return, simply rehydrate and feed it as usual. Your sourdough starter will be back to its bubbly self in no time.
• Always remember to use a clean spoon and jar to avoid contamination. This ensures your starter stays healthy and ready to create delicious bread and other baked goods.

• If your sourdough starter has been stored in the fridge, take it out and let it come to room temperature for about an hour before using it.
• Stir the starter well to reincorporate any liquid that may have separated.
• If the starter seems too thick, add a little filtered water and mix until you reach the desired consistency.
• To refresh the starter, feed it with equal parts whole wheat flour and filtered water, then let it sit at room temperature for a few hours until it becomes bubbly and active again.
• If you plan to use the starter immediately, make sure it has been fed and is at its peak activity level, which usually occurs a few hours after feeding.

• Glass jar: Use a glass jar to mix and store your sourdough starter. Glass is non-reactive and allows you to see the fermentation process.

• Cloth: Cover the jar with a cloth to allow airflow while keeping out dust and insects. This helps the natural yeast and bacteria to thrive.

• Spoon: Use a spoon to stir the mixture daily. This helps to incorporate air and evenly distribute the developing yeast.

• Measuring cup: Use a measuring cup to accurately measure the flour and water. Precision is important for the consistency of your starter.

• Filtered water: Filtered water is used to avoid any chlorine or impurities that could hinder the fermentation process.

Use warm water: Warm water can speed up the fermentation process, helping your sourdough starter become active more quickly.

Pre-mix flour: Pre-mix your whole wheat flour and store it in an airtight container to save time when you need to refresh your starter.

Set reminders: Use a phone alarm or calendar reminder to ensure you stir your starter mixture daily without forgetting.

Use a clear jar: A clear glass jar allows you to easily monitor the bubbling activity and progress of your starter without opening it frequently.