Sourdough Starter

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

FEEDING — this means adding a little flour and water (3–4 tablespoons each is enough). If storing for a long time, as I plan to, take it out of the refrigerator — feed it — keep it in a warm place, and when the reaction starts — it’s ready to use. It’s better to feed it in the evening — it will be ready by morning, or feed it in the morning for the evening (and a warm place is essential). If there are no bubbles for a long time, add a pinch of sugar (my grandmother advised me) — the reaction will speed up.

Ingredients

Wheat Flour - 10.6 oz
Water - 10 fl oz

Step by Step guide

Step 1

Day 1 — mix 100 g of flour and 100 g of water well — it should form a paste-like consistency, like thick sour cream. Cover with a damp cloth and place in a very warm spot without drafts. The starter should ferment for about a day until small, albeit rare, bubbles appear. It makes sense to stir it occasionally. I just covered it with a dry kitchen towel. I placed it in the kitchen, on a shelf near the stove. At first, the flour will settle under the water, but that's not a problem, just stir it 3–4 times a day. I didn’t see any significant bubbles after the first day))), but that didn’t stop me! The experiment continues!!!

Step 2

Day 2 — now it’s time to feed the starter. For this, add another 100 g of flour and pour in water until its consistency returns to that of thick sour cream. Cover with a towel and leave it in a warm place for another day. After the second day, I noticed some sparse bubbles — this made me happy. I stirred it about 4 times a day.

Step 3

Day 3 — usually, there are no more questions at this point; the surface of the starter has not just bubbles, it has grown in size and is covered with a foamy cap. We feed it one last time. And again — into the warmth. Here, a very important moment: the starter is already strong enough, and we need to catch the moment when it is at its 'peak', i.e., it should double in size. At this moment, it is at its strongest. We divide it in half. The first half is our eternal starter. We place it in a jar with a plastic lid with holes (to allow it to breathe) and put it in the refrigerator until next time. Then take it out, feed it, leave it in a warm place — and it’s ready for action again!