Recette de cuisineHomemade recipes · Hainaut
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Sourdough starter

Sourdough starter

Baking

A Norwegian sourdough made with whole-wheat flour: whole-wheat flour, white flour, and water are mixed into a thick porridge, left to rest for a day, and …

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At a glance: serves 1 people, 120 hr 20 min total (10 min prep, 10 min cook time and 120 hr resting), difficulty: hard, about $3.44 per person.

Recipe from Wkee4ager, Frodeseverin, Sauer202, adapted by Recette de cuisine · · updated on

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Sourdough is a mixture of flour and water that allows lactic acid bacteria and yeast to develop. This recipe guides you step-by-step in creating your own sourdough starter in about 5 days.

Ingredients and directions

  • Prep time10 min
  • Cook time10 min
  • Resting120 hr
  • Total120 hr 20 min
  • DifficultyHard
  • CostModerate
  • Cooking methodfermentation
  • Estimated cost$3.44 $3.44 / serving Estimated price; varies by store.
  • Vegetarian
  • Vegan

Ingredients

1 people

First day

  • $1.64
  • $0.08

Each day following

  • $1.64
  • $0.08

Prices from US supermarkets.

Directions

First day

  1. Combine the whole-wheat flour, the fine flour, and the water in a mixing bowl. The dough should have the consistency of a thick porridge.
  2. Cover with a film, but do not seal it tightly, to allow the fermentation gases to escape, and leave it at room temperature for a day. ≈ 3 min

Each day following

  1. Keep 75g of the starter from the previous day, and discard the rest. ≈ 3 min
  2. Mix it with the flour and water, cover, and let it rest at room temperature for a day. ≈ 4 min
  3. Repeat the process for approximately five days, until the starter is well active and produces regular bubbles. ≈ 3 min

The bill

Sourdough starter

  • 100 g of coarsely ground whole wheat flour$1.64
  • 50 g of fine wheat flour$0.08
  • 100 g of coarsely ground whole wheat flour$1.64
  • 50 g of fine wheat flour$0.08

Total$3.44

that's $3.44 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 g of coarsely ground whole wheat flour
  • 50 g of fine wheat flour
  • 150 g of water
  • 75 g of starter from the previous day (discard the rest)
  • 100 g of coarsely ground whole wheat flour
  • 50 g of fine wheat flour
  • 150 g of water

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