Equipment
Ingredients
Day 1 (The Capture)
- 60 g whole wheat flour, room temperature
- 60 ml filtered water, lukewarm (26°C/78°F)
Days 2-7 (The Feedings)
- 500 g unbleached all-purpose flour
- 500 ml filtered water, lukewarm
Nutrition (per serving)
Method
Day 1: In a clean glass jar, combine 60g of whole wheat flour and 60ml of lukewarm water (26°C/79°F). Mix thoroughly until no dry flour remains and the texture is like a thick paste.
Cover the jar loosely with a breathable material (like a paper towel or loose lid) to allow airflow. Place in a warm spot (24-26°C / 75-79°F) for 24 hours.
Day 2: Check for small bubbles. Discard half of the mixture (about 60g). Add 60g of unbleached all-purpose flour and 60ml of lukewarm water to the remaining starter. Mix well, cover, and rest for 24 hours.
Day 3: Discard all but 60g of the starter. Feed with 60g all-purpose flour and 60ml water. By now, you should notice a slightly fruity or sour aroma.
Days 4-6: Repeat the daily feeding: discard all but 60g of starter, then feed with 60g all-purpose flour and 60ml water. Mark the level on the jar with a rubber band to track how much it rises.
Day 7: The starter is ready when it doubles or triples in volume within 4-6 hours of feeding and passes the 'float test' (a teaspoon of starter floats in a glass of water).
Chef's Notes
- Why Whole Wheat? Whole wheat flour is the best alternative to rye because it contains the bran and germ where wild yeast naturally reside. It provides more minerals than all-purpose flour, helping the culture get established quickly.
- Identifying Peak: The starter is at its strongest when it has reached its highest point in the jar and the top surface just begins to flatten.
- Water Quality: Chlorine can inhibit yeast growth. If using tap water, let it sit out for 24 hours before use.
Storage
Refrigerator: 3 months — Feed once weekly to maintain health. Store in an airtight jar.
Freezer: 12 months — Spread thin on parchment, dry until brittle, then freeze flakes.
Reheating: To revive, mix equal parts flour and water with a small amount of starter at room temperature.
