1. Combine 50 grams of whole-wheat flour, 50 grams of bread flour, and 100 grams of water until consistency is uniform. 00:15
2. Store the starter at room temperature for as long as it’s alive. 00:40
3. The next day, take out 3/4 of mixture and replace it with same amount of flour and water. For example, if the original mixture is 200 grams, take out 150 grams and replace it with 75 grams of water and 75 grams of flour. 00:45
4. After one month, the starter will have developed a well-rounded flavor profile. 01:48
What You'll Need
- Medium plastic or glass bowl
- Rubber spatula
- Digital kitchen scale
- Water (100 grams)
- Whole-wheat flour (50 grams)
- Bread flour (50 grams)
Sourdough bread is one of the oldest forms of leavened bread. The oldest recorded use of it was in Ancient Egypt around 1500 BC.
Chef Susana recommends feeding the starter every day at the same time for a healthy starter. In order to feed the starter, some of the mixture will be discarded. Doing this helps keep the volume down and offers the yeast more food to eat. This process allows for more flavor and better texture.
A healthy starter will produce a lot of bubbles that will rise up to the surface and along the wall of container.