Sourdough Starter
This starter has been made for generations as a gut-healthy and easily-digestible alternative to yeast in breads and baked goods. This basic recipe takes you step-by-step through the process!
Equipment
- 1 large ceramic bowl or glass jar
- 1 tea towel
- 1 wooden spoon
Ingredients
- 9 cups Unbleached All-Purpose flour
- 9 cups Filtered water
Instructions
- Day one: In jar, stir together 1 cup of flour and 1 cup of filtered water. Stir well, ensuring it is all well-incorporated. Scrape down sides, cover with a tea towel, and allow to rest on counter for 24 hours.
- Day two: Discard approximately half of the starter. Add another 1 cup of flour and 1 cup of filtered water. Stir well, and cover again for 24 hours.
- Days three, four, & five: Repeat step two each day, discarding half of the starter, and adding 1 cup of each filtered water and flour, stirring well. Leave for 24 hours.
- Day six & seven: Repeat step two BUT repeat the process every 12 hours instead of every 24.
- By now your sourdough starter should be bubbly and 'risen' to about double in size. You can now use the glass lid to cover your sourdough (if you are using the jar I suggested above). And there you have it: sourdough starter ready to bake with!
Notes
You can play around with the types of flours in this sourdough starter. This starter is fairly forgiving. You can use part whole wheat flour, for example.