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Sourdough Starter Recipe

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A sourdough starter is a natural leavening agent made from just flour and water, fermented over time to capture wild yeast and beneficial bacteria from the environment. This living culture creates the magic behind sourdough bread, giving it that signature tangy flavor, chewy texture, and crisp crust.

Ingredients

Scale
  • 1/2 bag of whole wheat flour
  • 1 bag all-purpose flour
  • filtered water

Instructions

  1. Day 1: measure out 50 grams of water and 50 grams of whole wheat flour. Stir. Place in an area between 70 and 80 degrees.
  2. Day 2-4: take out 25 grams of the starter and add another 50 grams of both whole wheat flour and filtered water. 
  3. Day 5-14: You can switch over to all-purpose at this point, if you wish. Continue taking out 25 grams of starter and adding 50 grams each of flour and water.
  4. Once you see lots of bubbles, smell a slightly tart but sweet smell, and have a consistent rise and fall- you’re ready to bake! To keep it fresh, place in the fridge.
  5. To feed your stater: At this point I will typically double the recipe. Use what I need then add 100 grams each of flour and water, then stir and place back in my Starter home (or fridge).

Find it online: https://harvestranch.co/delicious-sourdough-starter-in-less-than-14-days/