No Commercial Yeast Starter

Recipe View 5 mins Day 1: In a clean, medium-sized glass or ceramic bowl, whisk together the flour and water until a smooth, thick batter forms. (5 minutes)

Recipe View 24 hrs Day 1: Cover the bowl loosely with a clean, breathable cloth or cheesecloth secured with a rubber band. This allows air circulation while preventing fruit flies from entering. Let the mixture rest at room temperature (ideally 70-75°F/21-24°C) for 24 hours. (24 hours)

Recipe View 2 mins Day 2: Check for bubbles. You might not see much activity yet. Stir the mixture gently. (2 minutes)

Recipe View 24 hrs Day 2: Re-cover and let it rest for another 24 hours. (24 hours)

Recipe View 2 mins Day 3-7 (Feeding Stage): Over the next few days, observe for signs of activity like bubbles, a slightly sour aroma, and a doubling in volume after feeding. This indicates the wild yeast is awakening. (2 minutes)

Recipe View 5 mins Day 3-7 (Feeding Stage): Once you see activity, it's time to start feeding the starter daily. Discard half of the starter (this prevents it from becoming too large). Add 1/2 cup of flour and 1/2 cup of water to the remaining starter, mixing well until smooth. Cover and let it rest at room temperature. Repeat this feeding process every 24 hours. (5 minutes)

Recipe View 2 mins Day 7-14 (Maintenance): After about a week of daily feedings, the starter should be consistently doubling in size within 4-8 hours after each feeding. It will also have a pleasant, tangy aroma. At this point, it's ready to use in your recipes. (2 minutes)

Recipe View 5 mins Day 7-14 (Maintenance): If you are not baking frequently, store the starter in the refrigerator. When refrigerated, it slows down the fermentation process. Feed it once a week by removing it from the refrigerator, discarding half, feeding it with 1/2 cup flour and 1/2 cup water, letting it sit at room temperature for a few hours until bubbly, and then returning it to the refrigerator. (5 minutes)