How to Make Sourdough Starter From Stcratch

60 grams (1/2 cup) unbleached all-purpose flour (maida) or whole wheat flour (atta) 60 grams (1/4 cup) room-temperature, filtered or bottled water


Day 1: Spark the Magic: In a clean glass jar, combine flour and water to form a thick dough. Cover loosely with a breathable cloth or lid.


Day 2: Nourishing Growth: While activity might be modest, discard half the mixture. Refresh with 60 grams each of fresh flour and water. Mix well, cover, and let it rest another 24 hours. The foundation for fermentation is laid!


Day 3-5: Building Bubbly Bliss: Repeat the daily discard and feeding ritual. Tiny bubbles might tickle the surface, a promising sign! Keep faith, your starter is awakening.


Day 6-7: Doubling the Dosage: Crank up the feeding frequency to twice daily, every 12 hours. Discard half and replenish with 60 grams each of flour and water. This nurtures a livelier starter, eager to rise.


Day 8 Onwards: Fine-Tuning the Feast: Continue twice-daily feedings, but adapt quantities based on your starter's vigor. 


Doubles in size within 4-6 hours? A 50-gram flour and water blend might suffice. Takes longer? Stick with 60 grams each.


Warmth is your ally: Firozpur's toasty climate should accelerate your starter's journey.

More stories