Description
A simple, stress-free method for creating a sourdough starter without discarding any mixture. This approach builds a stronger culture faster, reduces waste, and requires only one daily feeding.
Ingredients
Scale
- 100g All-Purpose Flour
- 10g Whole Wheat or Rye Flour (optional, for first 3 days)
- 100g Filtered Water (room temperature)
Instructions
- Day 1: In a clean glass jar, combine 50g all-purpose flour, 10g whole wheat flour (if using), and 100g room temperature water. Stir until no dry flour remains. Cover loosely and let sit at room temperature (68-75°F) for 24 hours.
- Day 2: Add 50g all-purpose flour and 50g water. Stir well, mark the level, cover loosely, and let sit for 24 hours.
- Day 3: Add 50g all-purpose flour and 50g water. Stir well, mark the level, cover loosely, and let sit for 24 hours.
- Day 4: Add 50g all-purpose flour and 50g water. Stir well, mark the level, cover loosely, and let sit for 24 hours. The starter should double in size within 4-6 hours.
- Day 5: Perform the float test by dropping a teaspoon of starter into a glass of water. If it floats, it is ready. If not, repeat Day 4 steps for another day.
Notes
Keep the starter at a consistent temperature of 70-75°F (21-24°C) for best results. If your kitchen is cold, place the jar in an oven with the light on. Avoid using metal utensils if possible to prevent reaction with acidity. If you see pink, orange, or fuzzy mold, discard and start over.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 100g (typical feedin
- Calories: 180
- Sodium: 2000
- Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: sourdough starter, no discard, beginner sourdough, homemade starter, bread baking, fermentation, zero waste baking