Bread is a deceptively simple thing. Its short list of everyday ingredients and widespread role as a dietary staple make it easy to overlook as mundane, but the truth is that a few specific factors can turn what would otherwise be a flavorless white sponge into an aromatic masterpiece of panary perfection. Choosing the right leavening agent is especially important—store bought yeast will work in a pinch, but you’ll get a much more complex, flavorful loaf by using a sourdough starter instead. Here’s how to make one.
Ingredients
- Whole wheat flour
- All-purpose flour
- Filtered water
Instructions
Day 1: Create Your Starter
- Mix 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 cup filtered water in a container.
- Cover loosely and let it sit at room temperature for 24 hours.
Day 2: First Feeding
- Discard half of the starter.
- Add 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 cup water.
- Mix and let sit for 24 hours.
Day 3: Second Feeding
- Discard half of the starter.
- Add 1/2 cup all-purpose flour and 1/2 cup water.
- Mix and let sit for 24 hours.
Days 4-7: Daily Feedings
- Repeat the feeding process daily, maintaining a 1:1:1 ratio.
- Your starter should double in size within 4-6 hours after each feeding.
Maintaining Your Starter
- Store your starter in the refrigerator and feed it weekly at regular times.
- For baking, you can use your starter straight from the fridge, but for best results, take it out, feed it, and allow it to sit at room temperature for at least 4 hours first.
