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Image illustrates wild sourdough starter.

Wild Yeast Sourdough Starter

Craft a perfectly tangy wild yeast sourdough starter and begin to bake bread and other delicious recipes within a week. Once your sourdough is mature, you will be baking bakery-style sourdough artisan bread in no time with a crunchy crust and pillow soft bread on the inside. Nothing can get better than baking homemade sourdough bread!
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Servings 1 jar

Equipment

  • 1 quart Mason jar
  • 1 Mason jar ring
  • 1 small fabric scrap or coffee filter
  • 1 food scale

Ingredients
  

  • 100 grams all-purpose flour
  • 100 grams lukewarm filtered water

Instructions
 

Crafting the Wild Yeast Sourdough Starter

  • Measure 100 grams of flour and place it inside the Mason jar.
  • Measure 100 grams of lukewarm filtered water and pour it into the Mason jar.
  • Mix the flour and water mixture until well combined with no remaining dry lumps of flour. You now have a sourdough starter ready for fermentation. Leave on the counter out of the way.
  • Place the scrap fabric or coffee filter over the Mason jar and screw on the ring. This will help the gas escape during the fermentation process.

Feeding the Wild Yeast Sourdough Starter

  • On the following day, discard all but 1/4 of the starter. At this point, it is too early to use for any sourdough discard recipes for any added benefit that sourdough discards offer since it is not mature yet. Just discard it into the garbage or your compost pile. You only need to discard the waste for one week and it is not that much of a loss during the beginning stages of fermentation.
  • Next, add 100 grams of flour and 100 grams of lukewarm filtered water and mix it until well combined.
  • Place on the scrap fabric or coffee filter and ring and set it back on the counter to continue the fermentation process.
  • Repeat this process every day for 7 days.
  • After the 7 days of the daily feeding schedule, you can place the sourdough starter in the fridge for a few days until you are ready to feed and use it again. Feed the sourdough starter a few hours before you want to bake sourdough bread to begin the bulk fermentation process.