Sourdough Starter - Wheat

Vegetarian
Dairy Free
Health score
18%
Sourdough Starter - Wheat
15 min.
4
54kcal

Suggestions


Are you ready to embark on a delightful baking journey? Creating your own sourdough starter is not only a rewarding experience but also a fantastic way to elevate your bread-making skills. This simple recipe for a wheat sourdough starter is perfect for both beginners and seasoned bakers alike. With just a few basic ingredients, you can cultivate a living culture that will bring depth and flavor to your homemade breads.

Imagine the aroma of freshly baked bread wafting through your home, the crusty exterior giving way to a soft, chewy interior. The secret to achieving that perfect loaf lies in the fermentation process, and it all starts with your very own sourdough starter. This vegetarian and dairy-free recipe takes just 15 minutes to prepare, making it an accessible project for anyone looking to enhance their culinary repertoire.

Over the course of a week, you’ll nurture your starter, watching it bubble and grow as wild yeast and bacteria work their magic. The anticipation builds as you wait for the moment when your starter is ready to use, promising a unique tangy flavor that only homemade sourdough can provide. Plus, once established, your starter can be kept alive for years, providing you with endless opportunities to bake delicious bread for family and friends. So, roll up your sleeves and let’s get started on this exciting baking adventure!

Ingredients

  • 0.5 teaspoon honey 
  • 0.5 cup water (such as bottled)
  • 0.5 cup flour whole wheat

Equipment

  • bowl
  • wooden spoon

Directions

  1. In a glass or ceramic bowl, mix together the honey, 1/2 cup whole wheat flour, and 1/2 cup of water. Use a wooden spoon to stir. Cover lightly, and place in a warm place. Stir twice a day for 5 days.
  2. On the 6th day, mix in 1/2 cup of water and 1/2 cup of flour using a wooden spoon. Don't worry about lumps, for the yeast will eat them! Cover and let stand in a warm place to ferment for 1 day. When you get lots of bubbles and foam on top, you know the starter is active and ready to use. The starter will separate with the flour on the bottom and 'hootch,' a yellow liquid, on top. Just mix well before using or feeding.
  3. Store starter in a wide mouth glass jar. I use waxed paper and a rubber band in place of a lid, as metal utensils or containers will contaminate the starter. Once refrigerated, the starter only needs to be fed once a week. Use half, and feed the remaining half to keep it alive for the next time.

Nutrition Facts

Calories54kcal
Protein13.83%
Fat5.88%
Carbs80.29%

Properties

Glycemic Index
13.07
Glycemic Load
0.38
Inflammation Score
-1
Nutrition Score
3.8613043793518%

Nutrients percent of daily need

Calories:53.66kcal
2.68%
Fat:0.38g
0.58%
Saturated Fat:0.06g
0.4%
Carbohydrates:11.52g
3.84%
Net Carbohydrates:9.91g
3.6%
Sugar:0.78g
0.87%
Cholesterol:0mg
0%
Sodium:1.81mg
0.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.98g
3.97%
Manganese:0.61mg
30.54%
Selenium:9.28µg
13.25%
Fiber:1.61g
6.43%
Phosphorus:53.58mg
5.36%
Magnesium:20.86mg
5.22%
Vitamin B1:0.08mg
5.02%
Vitamin B3:0.74mg
3.72%
Copper:0.07mg
3.33%
Vitamin B6:0.06mg
3.06%
Iron:0.54mg
3.02%
Zinc:0.39mg
2.63%
Folate:6.62µg
1.65%
Potassium:54.9mg
1.57%
Vitamin B2:0.03mg
1.48%
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