Equipment
Ingredients
Day 1 (The Capture)
- 60 g whole wheat flour, room temperature
- 60 ml filtered water, lukewarm (26°C/78°F)
Days 2-7 (The Feedings)
- 500 g unbleached all-purpose flour
- 500 ml filtered water, lukewarm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 506 kcal
- Protein
- 15 g
- Carbohydrates
- 106 g
- Fat
- 2 g
- Fiber
- 5 g
- Sugar
- 0 g
- Sodium
- 8 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 188 mg
- Calcium
- 28 mg
- Iron
- 6.3 mg
- Magnesium
- 49 mg
- Phosphorus
- 189 mg
- Zinc
- 1.3 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 1.06 mg
- Riboflavin
- 0.64 mg
- Niacin
- 8.1 mg
- Folate
- 235 mcg
- Water
- 156 g
Sources: USDA FoodData Central
Method
Day 1: In a clean glass jar, combine 60g of whole wheat flour and 60ml of lukewarm water (26°C/79°F). Mix thoroughly until no dry flour remains and the texture is like a thick paste.
Cover the jar loosely with a breathable material (like a paper towel or loose lid) to allow airflow. Place in a warm spot (24-26°C / 75-79°F) for 24 hours.
Day 2: Check for small bubbles. Discard half of the mixture (about 60g). Add 60g of unbleached all-purpose flour and 60ml of lukewarm water to the remaining starter. Mix well, cover, and rest for 24 hours.
Day 3: Discard all but 60g of the starter. Feed with 60g all-purpose flour and 60ml water. By now, you should notice a slightly fruity or sour aroma.
Days 4-6: Repeat the daily feeding: discard all but 60g of starter, then feed with 60g all-purpose flour and 60ml water. Mark the level on the jar with a rubber band to track how much it rises.
Day 7: The starter is ready when it doubles or triples in volume within 4-6 hours of feeding and passes the 'float test' (a teaspoon of starter floats in a glass of water).
Chef's Notes
- Why Whole Wheat? Whole wheat flour is the best alternative to rye because it contains the bran and germ where wild yeast naturally reside. It provides more minerals than all-purpose flour, helping the culture get established quickly.
- Identifying Peak: The starter is at its strongest when it has reached its highest point in the jar and the top surface just begins to flatten.
- Water Quality: Chlorine can inhibit yeast growth. If using tap water, let it sit out for 24 hours before use.
Storage
Refrigerator: 3 months — Feed once weekly to maintain health. Store in an airtight jar.
Freezer: 12 months — Spread thin on parchment, dry until brittle, then freeze flakes.
Reheating: To revive, mix equal parts flour and water with a small amount of starter at room temperature.
Cultural Context
Sourdough starters have been used for millennia across cultures to naturally leaven bread. Whole wheat variations offer a more traditional, rustic profile compared to modern white starters.
