Easy Sourdough Starter Guide: Just Flour & Water!

Summary by Krater

This video provides a step-by-step tutorial on how to make a sourdough starter using only flour and water. The creator demonstrates the feeding process over seven days, explaining how to track growth and test when the starter is ready for baking.

From the video

Answers: How do I make a sourdough starter from scratch?

• sourdough starter recipe
• feeding sourdough starter
• kitchen scale measurements
• sourdough fermentation timeline

Ingredients

• 100 g whole wheat flour
• rye flour
• 100 g water
• 100 g all-purpose flour

What it concludes

• Using a digital kitchen scale saves time and dishes while providing accurate measurements.
• Using whole grain or rye flour to start gives the starter more food to grow.
• Lukewarm water no warmer than 85 degrees Fahrenheit should be used, while cold water slows down growth.
• A sourdough starter should be kept at room temperature rather than a warm place to prevent exhausting the yeast.
• A mature sourdough starter is ready for baking recipes when it more than doubles in volume, becomes airy and bubbly, and floats in water.