This eternal bread starter is built in 3 days from equal parts flour and water: 100 g flour and 100 ml water each day. You end up with 600 g of active starter for yeast-free bread, which you then just need to keep feeding. I recommend not being afraid and stocking up on patience.
Eternal Bread Starter
A homemade eternal sourdough starter made from flour and water for yeast-free bread, ready in 3 days.
Ingredients
Method
Day 1
- In a bowl, add 100 g flour, pour in 100 ml water and mix well with a fork. Cover the bowl with a towel and leave for 24 hours in a warm spot away from drafts.
Day 2
- Small bubbles and a slightly sour smell will appear on the starter. Feed it: add another 100 g flour and 100 ml water, and stir until it's the consistency of thick sour cream.
- Cover with a towel and leave for 24 hours in a warm place, stirring it about three times during this time.
Day 3
- The starter should be bubbly and topped with a foamy cap, with a pleasant sour or even quite sharp smell - that's normal.
- Feed it once more: 100 g flour and 100 ml water, stir and leave in a warm place.
- The starter is ready: you can take out some for baking bread, and in return add back the same amount of flour and water, leave it in a warm spot, then refrigerate.
Notes
Many people build a starter over 5 days, but kept warm it's easily ready in 3.
Tips
- Always store the starter in a warm spot away from drafts, the ideal temperature is +25 °C.
- Don't forget to stir the starter 2-3 times a day.
- If you take out 300 g of starter for baking, return 150 g flour and 150 ml water, stir, leave it in a warm place, then refrigerate.
- You can refresh the starter once every 3 days; some people do it every 5 days.
- Any flour works - rye or wheat.
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