Ingredients
Scale
- 50g unbleached all-purpose flour (or bread flour)
- 50g warm filtered water (around 75-80°F / 24-27°C)
- Additional flour and water for daily feedings
Instructions
- Day 1: In a clean glass jar (at least 1-quart capacity), combine 50g unbleached flour and 50g warm filtered water. Mix thoroughly with a non-metal spoon or spatula until no dry clumps remain. The consistency should be like a thick pancake batter. Cover loosely with a lid or plastic wrap (allowing some air exchange) and let it sit at room temperature (ideally 70-75°F / 21-24°C) for 24 hours.
- Day 2: You might see small bubbles or no activity yet. Discard about half of your starter (around 50g). Feed the remaining starter with 50g fresh unbleached flour and 50g warm filtered water. Mix well, cover loosely, and return to room temperature for 24 hours.
- Days 3-7 (or until active): Repeat the feeding process daily: discard half the starter, then feed with 50g fresh flour and 50g warm filtered water. You should start seeing more consistent activity, like bubbles forming, a tangy aroma developing, and the starter rising and falling predictably. It might take longer than 7 days depending on your environment and flour.
- Testing for readiness: Your starter is ready when it consistently doubles in size within 4-8 hours after feeding, is full of bubbles, and passes the 'float test.' To perform the float test, drop a small spoonful of starter into a glass of water; if it floats, it's ready to bake with!
- Maintenance: Once active, you can store your starter in the refrigerator to slow its activity if you don't bake daily. Feed it once a week: take it out, let it warm up for an hour, discard all but 50g, feed it 50g flour and 50g water, let it sit at room temperature for 4-8 hours until active, then return to the fridge. If baking frequently, keep it at room temperature and feed it every 12-24 hours.
Notes
Use filtered water to avoid chlorine which can inhibit yeast activity. Consistency is key for temperature and feeding schedule. Don’t be discouraged if it takes a few extra days to become active; wild yeast cultures thrive with patience. If you see any mold (fuzzy, colored spots), discard the entire starter and begin anew. A tangy, slightly sour smell is normal; a foul odor is not. Feel free to name your starter – it’s part of the fun!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking Foundation
- Method: Fermentation
- Cuisine: Artisan Baking
Nutrition
- Serving Size: 50g active starter (approximate)
- Calories: 95
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg