Fresh Milled Flour Sourdough Starter
Fresh milled sourdough starter merges freshly milled whole grains with sourdough fermentation, resulting in incredible flavor, nutrition, and quick, robust activity for your sourdough culture.
Servings: 1
Equipment
Ingredients
- 6 cups fresh milled flour hard white wheat
- 6 cups water filtered
Instructions
- Day 1: Add 1/2 cup of freshly milled flour and 1/2 cup of filtered water to a glass bowl or jar. Stir the flour and water well, scraping down the sides. Cover loosely with a clean towel and let it sit at room temperature for 24 hours.
- Day 2: The next day, discard half of the flour and water mixture. Add 1/2 cup of freshly milled flour and 1/2 cup of water to the mix, stir well, cover, and leave at room temperature for 24 hours.
- Day 3-5: Repeat the instructions from Day 2. Discard half, feed equal parts fresh flour and filtered water, stir well, cover loosely, and keep at room temperature for 24 hours.
- Day 6-7: Continue the steps from Days 2-5, but begin feeding every 12 hours now, rather than every 24 hours.
- After Day 7: After one week, you should be seeing signs that your starter is very active. Signs include bubbly foam on top of your starter, bubbles throughout, doubling in size, and a pleasant yeasty aroma. With these signs, your starter should be ready for baking.
Notes
If your starter smells rancid, has a strong chemical smell, shows signs of mold inside the jar, or contains pink or orange tinges, streaks, or spots, throw it away and begin again.
Maintenance: For frequent bakers (daily or near-daily baking), keep your starter at room temperature, discarding and feeding daily. If not using daily, store it in the fridge and feed it once a week.
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 42g | Protein: 8g | Fat: 1g | Sodium: 6mg | Potassium: 66mg | Fiber: 6g | Calcium: 44mg | Iron: 1mg