How to make a Wheat Sourdough Starter

DAY 13

WHEAT SOURDOUGH STARTER RECIPE

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STARTER READINESS CHECKLIST

Follow this checklist to make sure your starter is in good shape to make your 1st leaven tomorrow! See the video below for all of the details!

Tonight we will feed our starters to prepare it to make a leaven on Day 14! If you don’t quite want to bake yet with your starter…no problem. Just feed as we do, and tomorrow I’ll show you exactly what to do to maintain your starter in the refrigerator.

HOW MUCH SHOULD I FEED MY SOURDOUGH STARTER?

1. What is the temperature of your starters environment?
2. How has your starter been responding to the previous feeds & ratios?
3. What is your starters appearance? Hooch present? Rise? Surface appearance? Bubbles?

SUMMARY

You can find TONS of ideas online for what to do with your sourdough discard! I believe in having as little waste as possible, so once we are done creating our starters I’ll show you my zero waste method that will allow you to have NO waste at all! CLICK the link above for some of my favs as well as links to recipes I’ve created (more coming soon).

PLEASE RATE & COMMENT

I hope you’re loving this easy to follow daily video series to help you make your own sourdough starter from scratch! If you are finding it helpful, please add a rating onto the recipe below or at the top of the post as it helps Google recognize the recipe & my website which will help show it to more people. I’d love to see our community grow! ♡ This also helps free up more time for me so that I can create more content like this for you 🙂

Let’s make sourdough together!

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5 from 3 votes

How to make a Sourdough Starter (All-Purpose Flour)

In this series I hope to impart the knowledge necessary to give you all the tools you’ll ever need to make incredible sourdough intuitively! Whether your gluten-free or not! This incredibly easy to follow video series is a daily follow along that will show you how to make a gluten free sourdough starter from scratch! I'll also show you how to make a wheat sourdough starter from scratch! With this starter, you can create all sorts of incredible sourdough bakes that are vegan (no eggs, no dairy), allergen-friendly, refined sugar-free, oat-free, gum-free, soy-free, and nut-free! Please follow along with me as I share with you my intuitive approach to building & maintaining a sourdough starter, whether it's gluten free or not!

Total Time14 days d

Course: Baking, Fermented Foods, Sourdough, Vegetarian

Cuisine: ANY, Canadian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Fermented Foods, How To Gluten-Free Series, how to make a sourdough starter, How to make a sourdough starter gluten free, sourdough cultures, Sourdough Recipe, Sourdough Starter Recipe

Dietary Needs: Corn Free, Dairy Free, Egg Free, Nut Free, Rice Free, Soy Free, Vegan

Seasonal: All Seasons

How to Guide: How to Food Guides, How to Sourdough

Author: Trish

Cost: $5-20

Equipment

• 2 Glass Jars (I use Bernardin 750mL Mason Jars)
• 2 Lids for Glass Jars (I use Ball spill proof lids)
• 1 Piece of cloth
• 2 Elastic bands (or can use tape)
• 1 Kitchen Scale (I love my mini digital scale from Lee Valley)
• 1 Wooden spoon or Chopstick (or non-reactive metal spoon)

Materials

• 600-1000 9 All-Purpose Flour (optional to use 1/2 rye or whole wheat flour)
• Water (either filtered or rested on countertop)
• 120 mL Pineapple Juice (make sure it's pure with no additives)
• 1 Glass writing pen (optional – can use tape with regular pen)
• 1 Notebook

Instructions

DAY 1 – AM

• Mix 30g all-purpose flour + 15g pineapple juice + 15g water

DAY 1 – PM

• Add 30g all-purpose flour + 15g pineapple juice + 15g water

DAY 2 – AM

• Simply mix your starter

DAY 2 – PM

• Simply mix your starter

DAY 3 – AM

• Simply mix your starter

DAY 3 – PM

• Mix. Discard 1/2 & keep 60g. Feed 40g flour, 20g pineapple juice, 20g water. Mix.

DAY 4 – AM

• Simply mix your starter

DAY 4 – PM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 25g pineapple juice, 25g water. Mix.

DAY 5 – AM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix. Can now use the discard to bake!

DAY 5 – PM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix. Make some pancakes tomorrow with your discard!

DAY 6 – AM

• Mix. Discard all but 35g (keep 35g). Feed 50g flour, 50g water. Mix. If it's not cold where you live, discard all but 30g.

DAY 6 – PM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

DAY 7 – AM

• If your starter is very active (as per video) – Mix. Discard all but 30g (keep 30g). Feed 50-60g flour, 50-60g water. Mix.

  If your starter is lagging (as per video) – Mix. Discard all but 60g (keep 60g). Feed 60g flour, 56g water. Mix.

DAY 7 – PM

• ACTIVE STARTER?

  If your starter is very active (as per video) – increase Feed : Starter ratio.

  Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

  SLOW STARTER?

  If your starter is lagging (as per video) – Try bumping the ratio back again to 1 : 1 (Feed : Starter)

  Mix. Discard all but 60g (keep 60g). Feed 60g flour, 60g water. Mix.

DAY 8 – AM

• ACTIVE STARTER?

  If your starter is very active (as per video) – increase Feed : Starter ratio.

  Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

  SLOW STARTER?

  If your starter is lagging (as per video) – could be hungry! Slightly increase ratio Feed : Starter (4 : 3)

  Mix. Discard all but 60g (keep 60g). Feed 80g flour, 80g water. Mix.

DAY 8 – PM

• same as Day 8 – AM

DAY 9 – 14

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

IN A HURRY DAY (see Day 10 evening video)

• If you are having a crazy day & can't find the time to feed your starter, follow these instructions.

  Discard all but 30g. Feed 100g flour, 100g water. Mix. No need to feed for 24 hours or until reaches peak rise again.

Video

Notes

• This is a video series. These written instructions are meant only to be an adjunct to the daily videos.

WHICH TYPE OF SOURDOUGH STARTER WILL YOU MAKE?

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