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Other · Bread
Sourdough Starter from Scratch
A five-day feeding schedule that turns whole wheat flour, bread flour and water into a lively sourdough culture. It is kept warm and fed twice daily until it reliably multiplies after each feeding.
- YieldServes 1 · About 150 g of active starter, ready to bake with or keep feeding
- Hands-on55 min
- Total4 d
- Difficulty
Ingredients
- 50 gwhole wheat flour, first day only
- 450 gbread flour, 50 g on day one and 50 g at each of the 8 later feedings
- 500 mlwater, 100 ml on day one and 50 ml at each of the 8 later feedings
- ½ tspdiastatic malt powder, about 1.5 g, first feeding only
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