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Build a lively, reliable sourdough starter from flour and water over several days. This small-batch method produces a pleasantly tangy culture ready for bread, pancakes, and other naturally leavened baking.
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Whole-wheat flour supplies abundant microorganisms and minerals for an active beginning, while regular discard-and-feed cycles keep the culture balanced, mildly acidic, and strong enough to leaven dough.
Once mature, keep the covered starter in the refrigerator and feed it at least once every 7 days. Discard any culture with fuzzy mold, pink or orange discoloration, or an unpleasant rotten smell.
Not applicable; sourdough starter is a living culture and should not be reheated. Bring refrigerated starter to room temperature before feeding or baking.
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