Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Sourdough Starter

Servings: 1

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• whole wheat flour (28 g)
• water (60 ml)

Directions

• Day 1. Come morning, mix 28 g (~1/4 cup) of whole wheat flour with 60 ml (1/4 cup) of filtered water in a jar. Stir well, and cover with a loosely-fitted lid. Allow to rest for 12 hours, then stir in the same quantities of flour and water.
• Day 2-3. Continue to feed starter in mornings and evenings. By day 3, bubbles will have formed and the starter will give off a sour smell.
• Day 4-6. Continue to feed morning and evenings. Start discarding all but 113 g (~1/2 cup) of the starter. Only discard before you feed it, not after. Why discard? Read the notes in the description above. More bubbles will appear, and the starter will start to grow in volume between feedings.
• Day 7-9. The starter will be very airy, especially a few hours after a feed. Continue to feed twice a day.
• Day 10. Feed once per day if kept at room temperature. It's now possible to start using the starter to make sourdough recipes.

Nutrition Data (Per Serving)