Cultivate your own yeast for bread making. You'll never have to purchase yeast again by letting mother nature do the work for you. This is a great way to learn how to make homemade bread without a lot of ingredients. Just flour and water is all you'll need to get your own batch of starter in a few days time.
Prep time: PT10M
Total time: PT10090M
Rating
4.8 stars (5 reviews)
Keywords
bread, sourdough, sourdough starter, yeast
Ingredients
1 cup flour (150g)
1 cup water (240mL)
Categories
Side Dish
Cuisine
American
Steps
Day 1: In a small container, add one tablespoon of water and one tablespoon of tightly packed flour. Stir and cover with plastic wrap. Poke a few holes with a fork or toothpick.
Day 2: In a new clean container, add one tablespoon of flour, one tablespoon of water and the mixture from the previous day. Stir together and cover with plastic wrap.
Day 3: You should start seeing bubbles and the flour will start to smell sour. If not, don't worry, keep feeding. In a small mason jar or a container that will hold at least 2 cups of liquid, add the contents from the previous day, 2 tbs of flour and 2 tbs of water. Stir and cover.
Day 4: Discard all but 1 tbs. Feed 1 tbs water and 1 tbs of flour. Stir and cover.
Day 5: Feed 2 tbs water and 2 tbs flour. Stir and cover.
Day 6: By now, you should be seeing a lot of activity throughout the day. It should be bubbling up within hours after feeding. Add 4 tbs flour and 4 tbs water. Stir and cover.
Day 7: Feed 1/2 cup tightly packed flour and 1/2 cup water. Stir. As long as you see bubbles and the flour rising within four hours and no mold, you can now start using your yeast. If you don't see activity, go back to day for and repeat steps in days 4 & 5 until you see activity.
Store in the fridge and feed weekly double the volume or keep on counter and feed at least daily. You can discard all but a small amount on feeding days to save flour.
Nutitrion
Serving Size: 1 starter
Calories: 400 kcal
Carbohydrates: 88 g
Protein: 12 g
Reviews
Shila on 2021-11-27 (5 stars): I'm on night 6 of the starter, and I'm so excited to try this recipe. So far so good, there's lots of bubbles, and a lovely sour smell to my starter jar. This is my very first sourdough loaf attempt. Thank you for sharing this detailed recipe on how to make it. :)
Andrea McDermett on 2021-02-21 (5 stars): I’m so thankful I found your site! You are so patient and diligent in explaining. Thank you!
