Sourdough Starter

If you love sourdough bread, this is where you should get started with. Sourdough starter is like a natural yeast for your sourdough bread. You can not buy it at any stores. There are 2 ways to get it: (1) be patient and create your own yeast in 7 days; or (2) you are lucky enough to have a friend who already did the job so can borrow some to start with. Either way, here is a guide to create and maintain your sourdough starter. Let's get started.

Sourdough Starter Guide:

You will need:

1. a glass jar

2. a digital scale

3. whole wheat flour

4. lukewarm filter water (85F/ 30C)

Instructions:

🫙Day 1:

• 50g whole wheat flour

• 50g lukewarm water.

In a glass jar, mix flour and water, put the lid on (don't need to tightly close it), then leave at room temperature for 24 hours.

You can not notice any activities on day 1. That’s normal just keep moving on.

🫙Day 2:

• 35g starter from day 1

• 50g whole wheat flour

• 50g lukewarm water.

Mix them all together, put the lid on, and leave at room temperature for 24 hours.

🫙Day 3+4+5: repeat day 2 process

• 35g starter from previous day

• 50g whole wheat flour

• 50g lukewarm water.

Mix them all together, put the lid on, and leave at room temperature for 24 hours.

You can start noticing the yeast activities at this point. The starter will rise double or triple in volume after 8 hours or so.

🫙Day 6:

• 25g starter from day 5

• 50g whole wheat flour

• 50g lukewarm water (ratio:1:2:2)

Mix them all together, put the lid on, leave at room temperature for 24 hours.

🫙Day 7:

• 25g starter from day 6

• 100g whole wheat flour

• 100g water (ratio:1:4:4)

Mix them all together, put the lid on, and leave for 24 hours.

You should be able to see your sourdough starter has lots of bubbles, rise more than double after 8 hours feeding, has pleasant yeasty smell. It is ready for making bread after day 7.

In case you don't see the signs as described on day 7, feed more up to 10 days to reach it. Be patient!

🫙Onward: there are 2 ways to feed

1. Feed once a day, EVERYDAY, using ratio 1:2:2 like day 6.

2. Keep the starter in the fridge, take out ONCE A WEEK, bring back to room temperature. Then feed using ratio 1:4:4 like day 7. Use the amount you need to make bread and put the rest of starter back to the fridge after 24 hours feeding.

My sourdough starter day 6