100g Whole Wheat Flour (or Rye flour for better fermentation)100ml Filtered Water (non-chlorinated)Optional: 1 tsp Sugar or Honey (to jump-start fermentation)
Instructions:
Day 1:In a clean glass jar, combine 100g whole wheat flour with 100ml filtered water. Mix until smooth and thick.Cover the jar loosely with a lid or cloth and let it sit at room temperature (ideally 70°F to 75°F) for 24 hours.Day 2:Discard half of the mixture (about 100g) to make space for fresh flour and water.Add 100g of flour and 100ml water to the remaining starter. Mix well, cover loosely, and leave it to sit at room temperature.Day 3-4:Repeat the feeding process every 24 hours: discard half, add 100g of flour, and 100ml of water.Watch for bubbles and an increase in volume.Day 5+:By now, your starter should show visible bubbles and have a tangy, sour smell.Your starter is ready when it doubles in size and floats in water (perform the "float test").
Troubleshooting:
No bubbles or growth? Try moving your jar to a warmer spot and give it more time.Starter too sour? Adjust feeding frequency or use more all-purpose flour.Smells off? If it smells rancid, discard and start fresh.
Storage:
Short-term: Keep your starter at room temperature, feeding it daily.Long-term: Store in the fridge and feed once a week. Let it come to room temperature and feed before using it for baking.Enjoy your freshly made sourdough starter, and happy baking!
