- Prep time
- Cook time
Roll up your sleeves and take a stab at the science of baking! With a little TLC and some patience, you’ll have a healthy sourdough starter in just two weeks. Once you have a healthy starter you’ll be on your way to baking sourdough breads, pancakes, tortillas, muffins, cookies and so much more!
- 4 cups whole wheat flour
- 4 cups water
In a mason jar or medium bowl, mix 1/2 cup whole wheat flour and 1/2 cup cold water, stiring until consistency is that of a thick batter. Loosely cover the container with a lid or plastic wrap. Store at room temperature.
Two days later, leave 1 1/4 Tbsp. of batter in the bowl and compost the rest of the batter. Feed starter by mixing 1/2 cup whole wheat flour and 1/2 cup cold water with the batter that's in bowl. Stir until consistency is that of a thick batter.
Repeat above steps every two days, for two weeks. After two weeks, you'll have a healthy starter that's ready to use! Once fully developed, store starter in a mason jar with lid fully tightened. Storing a healthy starter in the refrigerator will allow you to prolong feedings.