Sourdough starter without discard | Scraping method

Step 1

Day 1: Get a clean jar and add 25 grams of whole wheat flour + 25 grams of filtered water at room temperature. Mix throughly and cover the jar loosely. Leave the jar in the warmest room of your house (the kitchen for example). If it’s winter or your home is really cold, cover the jar with a table cloth to keep it a bit warm and cozy.

Step 2

Day 2: 24 hrs later, put the jar on the scale and add again 25 gr flour (same as before) and 25 gr filtered water. You will noticed a little sour smell so mix again until combined and leave the jar to rest in the same place. The process of adding more flour and water is called feeding, so, you better get used with this simple term.

Step 3

Day 3: 24 hrs later you’ll notice that your mixture has tiny bubbles and the smell is REALLY strong! But not worries, is something totally normal because it means the dough have started its process and the bacterias are active and rolling . So, add again 25gr flour + 25 gr water, stir well and leave it to rest for another 24 hrs.

Step 4

Day 4: This day you’ll probably notice changes in the smell (is almost gone or a lot better) and consistency of your starter, all those bubbles means everything is proceeding just well. If you see your starter is a bit different than the one i am showing you in the video, no worries, it just means your starter is acting a bit different but it will be good anyway. Feed it again with 25 gr of whole wheat flour and 25 gr of filtered water. Give it a good stir and leave it to rest in the same warm place.

Step 5

Day 5: By this day you’ll be almost to rock your sourdough starter. Mine for sure was ready with lots of bubbles and a fluffy texture,  I was so excited that I almost used it!, but still decided to give it another day and repeat the process of feeding it with 25 gr flour + 25 gr water.

Step 6

Day 6: The sixth day your sourdough starter will be ready to rock. So, lets use it. Feed it with the same amount of flour and water you used before, mix it and let it rest for 2-3 hours or until you see your starter has doubled its size. Then use it in your recipe.