Ingredients
– 60 grams whole wheat flour Jumpstarts fermentation with nutrients
– 60 grams water Hydrates and activates the mix
– 60 grams unbleached all-purpose flour Maintains steady growth and activity
– 60 grams bread flour Offers extra strength for better texture
Instructions
1-On Day 1: mix 60 grams of whole wheat flour with 60 grams of water in a 3/4 liter jar until smooth, then cover it and place in a warm spot at 70-75°F for 24 hours.
2-On Day 2: check for bubbles to see if fermentation has started; stir once or twice if you like, and discard any dark liquid that forms before letting it rest another 24 hours.
3-Daily Feeding Routine: From Days 3 to 7, each day discard half of the starter, then add 60 grams of unbleached all-purpose or bread flour and 60 grams of water. Mix thoroughly, scrape down the jar sides, cover, and keep it in a warm place at 70-75°F for 24 hours. By Day 7 or 8, your starter should double in size, look bubbly and spongy, and smell pleasant, at which point you can transfer it to a clean jar if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⚖️ Use weight measurements for best consistency.
⏰ Stick to a consistent feeding schedule, ideally every 24 hours.
🌡️ Maintain the fermentation temperature between 70-75°F using warm household areas or appliances.
- Prep Time: 5 minutes (daily feeding)
- Development time: 7 days (or up to 14 days for strong activity)
- Cook Time: 0 minutes
- Category: Baking
- Method: Fermentation
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: N/A
- Calories: 0
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg