This Ultimate Guide on Sourdough Starter covers everything from how to make the starter, how to feed, troubleshooting common problems, maintaining, how to store and care for your starter.
In a clean glass container, add 50 gms Flour and 50 gms Warm Water.
Give a good mix so that there are no dry bits of flour left out in the jar.
Cover loosely and let it sit for 24 hours at room temperature. If it is too cold at your place you can place it under the oven lights with the oven being switched off.
Day 2 - Day 7 : Feed once a day
On Day 2, stir the starter in the jar to degas.
Discard 50 gms of starter and feed fresh 25 gms of flour and 25 gms of water.
Give a quick stir so that there are no dry flour left out.
Cover loosely and let it stand for 24 hours and then repeat the steps till day 7
Day 8 - Day 15: Feed twice a day
On Day 8, Morning: stir the starter in the jar to degas.
Discard 50 gms of Starter, feed 25 gms Flour and Water. Stir to mix and let is stand for 12 hours at room temperature.
Day 8: Evening: Again follow the steps of degassing, discarding and feeding the starter.
From Day 8 to Day 15 we will be feeding the starter twice a day in a span of 12 hours.
Your starter is now ready to be used to bake bread.
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Notes
After reading multiple (actually all the) blogs on the internet I have come to the conclusion that the starter needs at least 15 days of feeding to mature completely. In my personal experience too, the started showed activities only after day 10.
Every starter is different so my observations might not match yours. But just keep in mind that unless you add hot water there is no chance of killing the yeast so just be patient and keep going.
After day 7 you will start observing a slight rise in the starter and the smell would also change to fruity and alcoholic
Check out the other sections on how to maintain and care for the starter.
I observed hooch on day 3 so I fed my starter twice a day on day 3 and day 4 and from day 5 onwards continued with the recipe.
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