Wholemeal Sourdough Starter Recipe

WholeWheat Sourdough Starter EatingWell

WEBApr 19, 2024 · Let the mixture sit for 24 hours in a warm place, 75-90 degrees F. If the temperature is lower, the starter may take a few days …

Rating: 3.2/5(6)
1. Day 1: Combine 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water in a 2-quart plastic or glass container. Do not use a metal container. Stir until the flour and water are well mixed. No dry flour should remain. Cover the container with plastic wrap or a loose-fitting lid. If you are using a glass jar, do not tighten the lid. Expanding gasses can break the glass. Let the mixture sit for 24 hours in a warm place, 75-90 degrees F. If the temperature is lower, the starter may take a few days longer to fully develop.
2. Day 2: Discard half the starter, leaving 4 ounces in the container. Add 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Stir well and cover loosely. Let the starter sit for 24 hours. Near the end of day 2, the mixture should have expanded a little and some small bubbles should have appeared.
3. Day 3: Repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water.
4. Day 4: The starter should have expanded and should have a distinct, sour odor. More bubbles should be visible on top. Begin a 12-hour feeding schedule: In the morning, repeat the feeding process from Step 2, discarding half the starter and adding 3/4 cup plus 2 tablespoons whole-wheat flour and 1/2 cup of water. Repeat the feeding process again 12 hours later.

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Sourdough Starter Super easy with no discard! A …

WEBApr 12, 2020 · If it says you need 100 g of starter, put 50g of flour and 50g of water into your starter jar and stir it up really well. 50 g + 50 g = 100 g …

1. Please start by reading my post above. It's long but it includes lots of important and useful information that will help you success.
2. IMPORTANT - I do not recommend using cups/tablespoons to make this starter because they are not accurate enough and it has to be absolutely exact. But if you are going to use them, the cup/tablespoons/teaspoon conversions are based on you using rye flour which is what I recommend using if at all possible for best results. If you use any other kind of flour the cups/tablespoons and teaspoon measures will not be accurate so you will need to recalculate them. For reference 1 cup of rye flour weighs 102 grams. 1 cup of wholewheat flour weighs 128 grams and 1 cup of all purpose flour weighs 125 grams.
3. ALSO IMPORTANT - At no point in this process should you discard any of the starter.
4. Day 1 - To a clean jar/container that's between 750 ml (25 oz) and 1 litre (34 oz) in size, add 25 grams (3 tablespoons + 2¾ teaspoons) of rye flour and 25 grams (1 tablespoon + 2 teaspoons) of room temperature water. Mix well so you can't see any dry flour, level it as best you can and cover with the jar lid. Screw it on loosely but don't fully tighten it up. Don't screw the lid on tightly. If you have an elastic band, put it over the jar so it is level with the top of the flour/water mixture. That way you can see easily if there is any increase in volume. Leave the jar in a sheltered spot for about 24 hours, ideally at a temperature of between 20°C (72°F) to 26 °C (80°F) If your kitchen is very cool see my tips in the post above for how to keep your starter warm.

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