Sourdough Starter

Making a Sourdough Starter from scratch takes not much more than time: it's basically mixing flour and water every day for 14 days. After that, you'll have a powerful starter to ferment delicious and fragrant bread whenever you want. It's fun and tasty! Let's do it?

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water to a cup, and mix until homogeneous

Cover with a cloth, tied with a rubber band, and leave it in a warm place overnight to start fermenting

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water, and mix until homogeneous

Cover back with the cloth and leave it in a warm place overnight to ferment

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water, and mix until homogeneous

Cover back with the cloth and leave it in a warm place overnight to ferment

Put <quantity>90<unit>g</unit></quantity> of the fermented dough into a jar and discard the remaining

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water, and mix until homogeneous

Cover it back with the cloth and leave it in a warm place overnight to ferment

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water, and mix until homogeneous. Cover it and let ferment overnight

Put <quantity>90<unit>g</unit></quantity> of the fermented dough into a jar and discard the rest

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water, and mix until homogeneous. Cover it and let ferment overnight

Put <quantity>90<unit>g</unit></quantity> of the fermented dough into a jar and discard the rest

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water, and mix until homogeneous. Cover it and let ferment overnight

Put <quantity>90<unit>g</unit></quantity> of the fermented dough into a jar and discard the rest

Add <quantity>30<unit>g</unit></quantity> of whole wheat flour and <quantity>30<unit>g</unit></quantity> of lukewarm water, and mix until homogeneous

Cover with a cloth and leave it in a warm place for 24h to ferment until it triples in volume

Replace the cloth with a lid. The sourdough starter is ready

Now you’re ready to bake some sourdough goodies! Enjoy!

Sous AI ✨

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