How To Make A Sourdough Starter Recipe Without Yeast

BASIC SOURDOUGH STARTER WITHOUT YEAST

Steps:

• Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with same quantities of flour and water.
• Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. By the third day a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
• Days 4, 5, & 6: Continue feeding starter as above, but discard all but 1/2 cup of the starter just before you feed it. (There are plenty of good uses for "discarded starter" in the Grains chapter of my book.) You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
• Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.
• Continue to feed once per day going forward, if the starter sits at room temperature and you wish to maintain an active starter for regular baking.
• Alternatively, if you won't be using the starter regularly, store it in the refrigerator and remove to bake with it as you need it. Just be sure to remove it 24 hours before mixing up your dough.
• To reactivate an inactive starter, remove it from the refrigerator, feed it with 1/2 cup flour and 1/2 cup water, and allow to sit at room temperature. Maintain it as noted in step 5 above.

NO COMMERCIAL YEAST STARTER

Steps:

• Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
• To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

NO YEAST? NO PROBLEM! HERE'S HOW TO MAKE SOURDOUGH BREAD STARTER WITHOUT YEAST

Steps:

• Basic Sourdough Starter Without Yeast Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with the same quantities of flour and water. Days 2 & 3: Continue feeding starter as above at the same 12-hour intervals. By the third day, a bit of life should show up. There should be bubbles. A sour smell will begin to be evident. Days 4, 5, & 6: Continue feeding starter as above, but discard all but ½ cup of the starter just before you feed it. You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc. Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast. Continue to feed once per day going forward, if the starter sits at room temperature. You can also store it in a refrigerator and remove it to bake with it once per week. Just be sure to remove it 24 hours before mixing up your dough so you can feed it and let it come to room temperature.

HOW TO MAKE A SOURDOUGH STARTER RECIPE WITHOUT YEAST

Steps:

• Day 1 - In a large bowl, combine 1 cup flour and 1 cup water. Stir with a wooden spoon until mixed. Set on the counter at room temperature and cover with a clean kitchen towel.
• Day 2 - Exactly 24 hours after you made your sourdough starter recipe from scratch, remove half of the mixture from the bowl and set aside. This is your sourdough discard. Then feed your sourdough starter recipe for bread by adding 1 cup of flour and 1 cup of spring water. Stir with a wooden spoon until combined. Cover with a towel and let sit at room temperature.
• Day 3-5 - Every 24 hours, repeat the instructions from day 2. Remove half of the mixture and feed your sourdough starter recipe from scratch.
• Day 6-7 - Continue to discard half and add a cup of flour and a cup of water every 12 hours.
• Day 7 - Transfer your sourdough starter to an airtight container and place in the fridge. Feed it once a week to keep it going. You'll remove half of it each time you feed it.