Plain Sourdough Starter

Two ingredients, zero yeast, and a little patience. This sourdough starter captures wild yeast and bacteria from the air and flour itself, building a living culture that leavens bread with complex, tangy flavor that commercial yeast can’t replicate.

Mix unbleached all-purpose flour with enough water to form a thick batter, roughly the consistency of pancake batter. Use a carefully scalded container, meaning one that’s been rinsed with boiling water and dried. This kills off any competing bacteria or mold that could hijack the fermentation before the wild yeast gets established.

Leave it uncovered for four to five days at room temperature. You’ll start seeing bubbles forming on the surface after a day or two. It may smell sour, yeasty, or even a bit funky at first, but that’s normal. Once it’s actively bubbling and smells pleasantly tangy, it’s ready to use.

Chef Tips

• Use unbleached flour: Bleached flour has fewer of the wild yeast spores you’re trying to cultivate. Unbleached gives the starter a head start.
• Warm spot helps: Set the container somewhere around 70-75°F (21-24°C). Too cold and fermentation stalls. Too hot and bad bacteria can take over.
• Feed before using: Once active, feed it with equal parts flour and water and let it double before baking with it.
• Maintain ongoing: Once established, feed it weekly if stored in the fridge, or daily if kept at room temperature.