Ingredients:
Whole wheat flour (or strong bread flour): 100 grams
Chlorine-free water: 100 milliliters
Tools needed:
Clean glass jar with a lid
Rubber band or elastic band for marking
Preparation Steps:
Day 1:
In a clean glass jar, mix 100 grams of flour with 100 milliliters of chlorine-free water until a smooth batter forms.
Cover the jar with a lid and leave it at room temperature (around 21–24°C) for 24 hours.
Day 2:
You may notice some bubbles forming in the dough, indicating the fermentation process has begun.
Discard half of the dough (about 100 grams) and add 50 grams of flour and 50 milliliters of water to the remaining dough. Mix well, cover the jar, and leave it again at room temperature for 24 hours.
Days 3 to 7:
Repeat the Day 2 process daily: discard half of the dough and add 50 grams of flour and 50 milliliters of water to the remainder.
By the seventh day, the dough should have more bubbles and emit a mild sour aroma, indicating that the sourdough starter is ready.
Important Notes:
Flour Type: Using whole wheat or strong bread flour, which contain more nutrients, helps the fermentation process.
Chlorine-Free Water: Chlorine in tap water can harm the yeast, so use filtered water or boiled and cooled water.
Ambient Temperature: The ideal fermentation temperature is between 21–24°C. At lower temperatures, fermentation slows down.
Patience: Preparing a sourdough starter takes time. Be patient to achieve the best results.
Once the sourdough starter is ready, you can use it to bake sourdough breads with exceptional flavor and aroma. For storage, keep the starter in the refrigerator and feed it with flour and water once a week to keep it active.
