Sourdough Starter – 100% Whole Wheat
Recipe builds a 100% hydration whole wheat starter (equal weights of flour, and water)
Prep Time
5minutes
Passive Time
4-8hours
Prep Time
5minutes
Passive Time
4-8hours
Ingredients
  • 1cup whole wheat flouror spelt, dark rye (amount per feeding)
  • 1cup waterroom temp or luke warm filtered water (amount per feeding)
  • 1quart mason jarwide mouth if possible
Instructions
  1. Beat air into flour, water in mason jar until it’s mixed well without any dried bits.
  2. Place lid on jar without tightening, allow air flow. Keep in a warmish place, between 70°F and 85ºF. I find my kitchen counter is perfect. Top of fridge or in oven with light on are also good options! You should see bubbles in 4-8 hours.
  3. If no bubbles or starter appear weak, discard 80% of the old starter and add another cup of flour and another cup of water. Stir well and cover.
  4. Perform a few feedings in 8-10 hour cycles.
  5. Depending on conditions, it could take from 3-8 days to build a new starter from scratch. Once your starter is bubbly and double the original size, it is ready to use!
  6. Storage: Add ¼ cup of flour and water, mix before putting in to the fridge. To reactivate from fridge, discard and feed.
  7. OR If you bake more than twice a week, consider keeping the starter out on the counter. Feed daily.