No Fail Sourdough Starter from Scratch
Sourdough is a live culture of beneficial bacteria and natural yeasts that grows in flour and water. This ancient method of natural fermentation allows us to make bread with complex flavors, crispy crust, and an alveolated crumb that cannot be compared to store-bought bread. The process requires patience, but the result is worth every minute of waiting.
Ingredients
- Bread flour
- Filtered water at room temperature
Instructions
- Day 1: mix one tablespoon of flour in a clean glass jar with one tablespoon of filtered or bottled water. Mix well with a fork until there is no loose flour and everything is well integrated. Using a silicone spatula, clean the sides of the jar. Cover loosely and place in a warm spot in your kitchen (ideally between 75-79°F or 24-26°C).
- Day 2: add a tablespoon of flour and another of water. Mix well until everything is integrated. Wipe the sides of the jar, cover it, and return it to the same warm place.
- Days 3 to 6: repeat the feeding process every 24 hours, adding flour and water. The dough can develop various aromas (acetic acid, alcohol, acetone, almonds). This is entirely normal.
- Day 7: Discard half of the mixture (you can store it refrigerated and covered for another use). Feed two tablespoons of flour and two tablespoons of water. Mix well until you obtain a consistent dough. Mark the starter level in the jar using a marker or rubber band. Cover and let rest in a warm place for 24 hours.
- Day 8: If the dough has not tripled in size, discard half and feed again in the same proportions as the previous day.
- Day 9: If you don't have an active, bubbly starter, discard almost all the contents, leaving only what's left on the sides and bottom of the jar. Feed with 3 tablespoons of flour and 3 of water. Stir well, cover, and wait a few hours for the magic to happen.
Notes
Your sourdough will be ready when:
- It triples in size in 4-8 hours after feeding.
- It has a pleasant fermented aroma.
- It shows abundant bubbles on the surface.