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Sourdough Starter

Kankana Saxena
This sourdough starter recipe is simple and uses two most commonly found flours in any kitchen - all purpose flour (maida) and wheat flour. The wheat flour that I used atta/chapati flour that I get from Indian stores. You have to start this journey keeping one thing in mind - sourdough starter takes time to develop and strengthen. You cannot rush the process.
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Course Bread
Servings 0

Ingredients
 

  • All purpose flour or wheat flour - 60 g first day and then 50 g at every feed
  • Filtered or bottled water - 60 g first day and then 50 g at every feed
  • 5 raisins - This is optional

Instructions
 

  • DAY 1 - In a clean dry glass or ceramic container, add 60 g all-purpose flour and 60 g filtered water along with 5 raisins.
  • Give it a mix with a clean spoon. Make sure there are no dry
    flour bits. Don't cover the container with a tight lid. Just place a plate on top or a cover with a linen cloth. 
  • If the weather is warm, keep it on your kitchen counter. To keep your starter a kick start, place it in the oven (turned off) just with the light on. But, don’t leave it in there for the whole night unless it’s really cold in your part of the world.
  • DAY 2 - Give your starter a mix with a clean dry spoon. Add 50 gm/1.75 oz all-purpose flour and 60 gm/2.11 oz filtered water. Mix it again and make sure there are no dry flour bits.
  • DAY 3 to DAY 8 -
    Discard half of the starter. Feed 50 gm/1.75 oz flour and 50 gm/1.75 oz filtered water. Follow the exact same step of mixing, scraping the sides and keeping it aside like you did on the first two days.
  • I started adding wheat flour from day 4 but you can continue with all purpose flour if you like.
  • DAY 9 - Your starter should be ready by now. It should have a good strength. You should see bubbles. It should smell acidic, yeasty or maybe like nail polish remover. It’s all good.
  • Do a floating test to check the strength of the starter. Take a clean spoon, scoop a little bit of the starter and drop it gently in a bowl of water. It should float. If it passes the float test, your starter is ready. If not, it needs more time.

  • If your starter is ready but you don’t wish to bake on the same day, feed the starter, cover the bottle with an airtight lid and keep it in fridge. I did exactly that.

Notes

If at any point, the mixture smells bad, rotten or you see any pink or orange strands, discard the starter. Don’t discard just because you don’t see any bubbles or much growth on Day 4. You might have to give it more time.