I love how this recipe harnesses the magic of just flour and filtered water to create a lively sourdough starter. It transforms my kitchen into a creative bakery space, offering a fresh twist for homemade bread each time. Its simplicity and satisfying transformation make me feel savvy and truly accomplished.
I always been fascinated by the art of sourdough making and this recipe is a great way to get started. In my experience, a reliable sourdough starter made with just 100g of unbleached all-purpose flour and 100ml lukewarm water can transform your baking.
Its nutritional value is worth highlighting too – the flour provides essential carbohydrates and proteins while the water helps to activate the natural yeast living in the mix. I’ve learned that keeping your starter at the right temperature can be key in controlling its sourness, so if you ever wonder how to make sourdough less sour, careful feeding is the answer.
The process of maintaining your sourdough starter might seem simple, but it does take some practice to know when it is ready to use. I believe this simple method produces a robust base for fluffy sourdough baguettes and other delightful breads like the classic sourdough bread starter and even dishes like ayam bakar.
Enjoy the journey of sourdough creation!
Why I Like this Recipe
I like this recipe because it’s super simple—it’s just flour and water—and I love that I don’t need to hunt for a bunch of fancy ingredients. I also really enjoy watching the starter bubble up like it’s coming to life, it’s kinda magical to see it grow day by day. I appreciate how flexible it is, since I can use whole wheat flour if I’m feelin’ adventurous or stick with the all-purpose, and that lets me experiment a bit too. Lastly, it gives me a great sense of achievement when I see it turn into a bubbly, tangy starter that’s ready to make sourdough baguettes—there’s nothing like knowing you made something awesome from scratch.
Ingredients
- Flour provides carbohydrates, protein, and if whole wheat, extra fiber for yeast growth.
- It also adds a slight tang, serving as the base for sour flavor.
- Unbleached ensures fewer chemicals, keeping the starter more natural and vibrant.
- Whole wheat flour option boosts nutrients and accelerates fermentation if you choose it.
- Lukewarm water hydrates ingredients, activates natural yeasts, and ensures proper fermentation.
- Using filtered water avoids chlorine, which can harm yeast activity and flavor development.
- The lukewarm temperature is ideal, striking the balance for yeast activity.
- This starter is an exciting project for anyone wanting homemade bread adventure.
Ingredient Quantities
- 100g unbleached all-purpose flour (you can also use whole wheat flour)
- 100ml lukewarm water (preferably filtered so there ain’t any chlorine)
How to Make this
1. In a clean jar, mix 100g unbleached all-purpose flour and 100ml lukewarm water until there ain’t any lumps.
2. Cover the jar with a loose lid or a cloth secured with a rubber band so that it can still breathe.
3. Let the mixture sit at room temperature (around 70°F) for 24 hours.
4. After 24 hours, check for bubbles; if you see some bubbling, that’s a good sign, but if not, don’t worry and keep going.
5. On day 2, stir the mixture well. You don’t have to add any extra ingredients yet but make sure it remains at a warm spot.
6. On day 3, if bubbles have started to show, feed the starter with another 100g of flour and 100ml of lukewarm water and mix again thoroughly.
7. Repeat the feeding process every 24 hours for the next few days until the starter becomes bubbly and its smell turns sour and tangy.
8. By day 5 or 6, your starter should be doubling in size and full of bubbles—this means it’s active and ready to use in recipes like sourdough baguettes.
9. If your starter doesn’t seem active yet, continue feeding it daily until it does.
10. Once it’s good and active, store it in the fridge if you’re not using it right away and feed it at least once a week. Enjoy your homemade sourdough starter!
Equipment Needed
1. A clean jar with either a loose lid or a clean cloth that can be secured with a rubber band
2. A digital kitchen scale to measure out 100g of unbleached all-purpose flour
3. A liquid measuring cup to measure 100ml of lukewarm water
4. A spoon or spatula to thoroughly mix the ingredients
5. A spot on your counter that’s warm enough (around 70°F) for the starter to sit
FAQ
How To Make Easy Sourdough Starter For Beginners Recipe Substitutions and Variations
- For the unbleached all purpose flour, you can also try using whole wheat flour, rye flour or even spelt flour. Note that this might change the flavor and consistency of your starter a bit so experiment carefully
- If you dont have access to lukewarm filtered water, you can use bottled water or let your tap water sit out overnight to let the chlorine evaporate
Pro Tips
1. Try using filtered water every time so the chlorine doesn’t mess with your starter’s growth, it really helps with getting those bubbles going.
2. Make sure you keep your mixture in a spot that’s around 70°F, because if it gets too cold or too hot, the yeast might not do its job properly.
3. Don’t stress if you don’t see a lot of bubbles right away, sometimes it takes a few days for your starter to really wake up, so just keep feeding it every day.
4. Give it a good stir each time you feed it so that the yeast and flour mix evenly, because that can help kickstart the fermentation process even more.
How To Make Easy Sourdough Starter For Beginners Recipe
My favorite How To Make Easy Sourdough Starter For Beginners Recipe
Equipment Needed:
1. A clean jar with either a loose lid or a clean cloth that can be secured with a rubber band
2. A digital kitchen scale to measure out 100g of unbleached all-purpose flour
3. A liquid measuring cup to measure 100ml of lukewarm water
4. A spoon or spatula to thoroughly mix the ingredients
5. A spot on your counter that’s warm enough (around 70°F) for the starter to sit
Ingredients:
- 100g unbleached all-purpose flour (you can also use whole wheat flour)
- 100ml lukewarm water (preferably filtered so there ain’t any chlorine)
Instructions:
1. In a clean jar, mix 100g unbleached all-purpose flour and 100ml lukewarm water until there ain’t any lumps.
2. Cover the jar with a loose lid or a cloth secured with a rubber band so that it can still breathe.
3. Let the mixture sit at room temperature (around 70°F) for 24 hours.
4. After 24 hours, check for bubbles; if you see some bubbling, that’s a good sign, but if not, don’t worry and keep going.
5. On day 2, stir the mixture well. You don’t have to add any extra ingredients yet but make sure it remains at a warm spot.
6. On day 3, if bubbles have started to show, feed the starter with another 100g of flour and 100ml of lukewarm water and mix again thoroughly.
7. Repeat the feeding process every 24 hours for the next few days until the starter becomes bubbly and its smell turns sour and tangy.
8. By day 5 or 6, your starter should be doubling in size and full of bubbles—this means it’s active and ready to use in recipes like sourdough baguettes.
9. If your starter doesn’t seem active yet, continue feeding it daily until it does.
10. Once it’s good and active, store it in the fridge if you’re not using it right away and feed it at least once a week. Enjoy your homemade sourdough starter!
