With wild yeast being the key ingredient while preparing your sourdough starter, this recipe will be the basis for many delicious baked goods such as pancakes, bread or crackers. All you need is flour and water, though it might take practice to figure out when your starter is ready for use.
Ingredients using 1l Symbiota glass jar
Flour (wheat, rye or all-purpose)
- Use a clean Symbiota glass jar and combine 1 cup of flour of your choice with ½ cup of filtered water. Stir thoroughly with a non-metal spoon until fully combined. The texture should be smooth with no dry flour left behind.
- Seal with silicone airlock lid and stainless-steel ring (or elasticated cotton top) and place in a stable environment out of direct sunlight. Leave to ferment at room temperature for 24 hours.
- After 24 hours you may notice some yeast growth and bubbling. If not, don’t worry, it may take a bit longer for the fermentation process to begin. Discard half of the starter and feed with 1 cup of flour and ½ cup of water. Stir thoroughly until there is no dry flour left in the jar. Place the lid back on and leave to ferment for another 24 hours.
- On the third day, bubbles should be forming on the surface of your starter which should also have increased in size. Discard half of the mixture, feed 1 cup of flour and ½ cup of water and repeat the steps from the previous day.
- On the fourth day, your starter should be a lot larger than before with more bubbles appearing. It should also start smelling a little sour and yeast-like. Repeat the process of discarding, feeding and fermenting for 24 hours.
- Repeat all steps one more time, until on day 6 you notice a visible increase in size and a clear smell of sour and yeast. If neither occurs, keep repeating the process for up to 10 days. Depending on your environment it may take longer for your sourdough starter to ripen.
- Used starters can be stored at room temperature for several days, but you will need to feed it every other day. Alternatively, to keep your starter active, store it in the fridge, but remove it once a week and feed it at room temperature, then let it sit for at least 12 hours before returning it to the fridge.
- Always feed your starter after you have either discarded or removed part of it for baking.