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how to make a sourdough starter at home

catchymeals.com

Servings: 1

Author : EMMA

Ingredients

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When making a sourdough starter, your ingredients are everything. Because sourdough relies on naturally occurring yeast and bacteria, the type of flour and water you use can significantly impact how quickly and reliably your culture develops.For flour, it’s best to use unbleached all-purpose flour or bread flour as your base. These flours are versatile and reliable for fermentation. To give your starter a healthy boost, combine that with freshly milled whole grain flour, like whole wheat or rye. Rye flour, in particular, contains high levels of nutrients and enzymes that encourage fermentation, making it ideal for starting out.If fresh milled flour isn’t accessible, opt for a high-quality whole grain flour from brands like Bob’s Red Mill. Many sourdough bakers in the U.S. also love using grains from Janie’s Mill, which ships nationwide.As for water, the goal is to avoid chlorine and chloramine, both of which can slow or even kill off the beneficial microorganisms in your starter. Most tap water is perfectly fine, but if it smells strongly of chlorine, switch to filtered or spring water. Avoid distilled or purified water, as they lack the minerals yeast and bacteria need to thrive.

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Instructions

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Step 1

Let’s start building your sourdough culture. Begin by preparing a flour blend: mix 150 grams of unbleached all-purpose or bread flour with 150 grams of whole rye or wheat flour. Store this blend in a container—it will be your feeding mix for the days ahead.

Step 2

On Day 1, combine 30 grams of your flour blend with 30 grams of water in a clean jar. Stir thoroughly to make sure all the flour is hydrated. Cover the jar loosely (a lid set on top or a piece of cloth secured with a rubber band works well) and place it somewhere warm—around 72°F to 75°F is ideal. A warm kitchen counter away from direct sunlight is usually perfect.

Step 3

Now, let it sit undisturbed. This waiting period is crucial. Over the next 24 to 72 hours, you should begin to see some activity: small bubbles, a slight rise, and possibly a mild sour smell. This is the beginning of wild fermentation.