The key to sourdough is a good starter – a fermented mixture of flour and water that contains wild yeast and bacteria. Making a sourdough starter takes time, but is absolutely worth it when you get a hang of things. Here’s a step-by-step guide to help you get started.
You’ll need only two ingredients: flour and lukewarm water. For equipment, you’ll need a clean jar or container, a scale, and something to stir with.
Begin by mixing equal parts flour and water in your jar. A good starting point is 100 grams of each. Stir the mixture well. Cover the jar loosely with a cloth or a lid. Let the mixture sit at room temperature.
Your starter will need to be fed daily. For each feeding, discard about half of your starter, then add fresh flour and water in equal parts. Stir well, cover, and let it sit.
In the first few days, you might not notice much change. However, by day 3 or 4, your starter should start showing signs of life: bubbles, a noticeable rise after feeding, and a tangy aroma.
Once your starter is reliably doubling in size within 4 to 6 hours of feeding, it’s ready to use. So pull out your favorite recipe and enjoy!
