How to Make Sourdough Starter

👉How to Make Sourdough Starter

Certainly! Let’s embark on the delightful journey of creating your very own sourdough starter. This magical mixture of flour and water will eventually transform into a bubbly, tangy base for your homemade sourdough bread. 🍞

👉Here are Some Tips to Make Sourdough Starter

➡️Ingredients:

1. 1 cup (113g) pumpernickel or whole wheat flour
2. 1/2 cup (113g) cool water (or lukewarm water if your house is cool)

➡️Equipment:

• Non-reactive container (glass, crockery, stainless steel, or food-grade plastic) with at least 1-quart capacity

➡️Day 1:

1. Combine the pumpernickel or whole wheat flour with the cool water in your chosen container.
2. Stir thoroughly to ensure there’s no dry flour left.
3. Cover the container loosely and let the mixture sit at warm room temperature (around 70°F) for 24 hours.

➡️Day 2:

1. You may see little to no activity in the first 24 hours, or perhaps some slight growth or bubbling.
2. Discard half of the starter (about 113 grams or 1/2 cup).
3. Add a scant 1 cup (113 grams) of King Arthur Unbleached All-Purpose Flour and 1/2 cup (113 grams) of cool water (or lukewarm water if it’s cold).
4. Mix well, cover, and let it rest at room temperature for another 24 hours.

➡️Day 3:

1. By now, you’ll likely notice more activity: bubbling, a fresh fruity aroma, and some expansion.
2. Begin two feedings daily, spaced evenly according to your schedule.

➡️For each feeding:

• Weigh out 113 grams of starter (about a generous 1/2 cup).

➡️Discard any remaining starter.

• Add a scant 1 cup (113 grams) of King Arthur Unbleached All-Purpose Flour and 1/2 cup (113 grams) of water.
• Mix well, cover, and let it rest at room temperature for approximately 12 hours before repeating.

➡️Day 4:

• Weigh out 113 grams of starter and discard any remaining.
• Your sourdough starter is now ready to use!

Remember, sourdough baking is both art and science. While this method may differ slightly from others you’ve encountered, it’s the tried-and-true approach we use at King Arthur. For more tips and advice, explore our Sourdough Baking Guide. Happy baking! 🌟