Name: Wheat Sourdough Starter
Cook time: 3 h
Total time: 3 h
Yield: 5 srv
Ingredients: Wheat flour — 700 g; Water — 780 ml

Wheat Sourdough Starter

Joshua Weissman's classic 7-day sourdough starter creation protocol.

3 h Cooking 3 h Hard 5 srv Vegan Vegetarian

Ingredients

Wheat flour 700 g Water 780 ml

Nutrition

Per serving: ≈ 508.0 kcal, P 15.4 g, F 2.8 g, C 107.8 g
Total (for 5 srv): ≈ 2540.0 kcal, P 77.0 g, F 14.0 g, C 539.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: fermentation eats part of the sugars

Cooking

Mix 100g flour and 150g water (86°F).
Mix 100g flour, 115g water (86°F), and 70g starter from Day 1.
Mix 100g flour, 115g water (86°F), and 70g starter from Day 2.
Mix 100g flour, 100g water (86°F), and 70g starter from Day 3.
Mix 100g flour, 100g water (86°F), and 70g starter from Day 4.
Mix 100g flour, 100g water (86°F), and 50g starter from Day 5.
Mix 100g flour, 100g water (86°F), and 25g starter from Day 6. All days after Day 7 follow the same feeding ratio. When storing in the refrigerator, feed once a week, taking it out a couple of hours beforehand, and let it sit for 3-4 hours after feeding before returning it to the cold.

Storage

Can be stored in the refrigerator while feeding every week. Or stored at room temperature in a dark place and fed every day.

Used in

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