Sourdough Starter. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. This was my first successful sourdough starter!

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Or you can stash your starter in the fridge once it's established and bake from it once a week. Gradually stir in warm water until smooth. The idea of a sourdough starter—a live culture of wild yeasts that you feed, using it to "start" breads—can seem intimidating.

You can make Sourdough Starter use 3 ingredients and 7 the steps. Here guides how you mix it.

The main ingredient Sourdough Starter as follows:

Prepare 50 gr of whole wheat flour/rye flour.
You need 50 gr of water.
You need 1 tsp of yogurt.

But a sourdough starter requires just flour and water. To make one, all you need is two ingredients, a digital scale, and about five minutes every day for up to a week. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.

How to Make Sourdough Starter

In a glass jar, preferable tall and narrow Jar. In a bowl, mix the flour, water (purified water), and yogurt. Pour it into the jar. Cover the jar with plastic wrap..
Place the jar on your kitchen counter where is a bit dark and warm. Let it stay for 24 hours..
The next day, prepare another 50 gr flour and 50 gr water. Mix it to the jar (feeding time). Let it stay another 24 hrs..
The third day, it will show a bit bubble and air in the jar, smell like a yeast. It is the sign that they are alive. Take out a tablespoonn and throw it away before feeding it..
Again, prepare another 50 gr flour and 50 ml water, feed it again. Let them stay again in your countertop..
The fourth day, it should be more bubbles and it get higher on quantity. Feed them again with 50gr flour and 50 ml water. Let them stay again. It is the sign they are happy..
The fifth day, it should show more bubble, thicker consistency. You feed them again with 50 gr flour and 50 ml water. You may reserve half of them in air-tight container in refrigerator. The another half you can use it for making bread..

The starter can now be used to make white sourdough bread. A sourdough starter is a collection of wild yeasts naturally found everywhere, from the air in your home to the flour you're using. Whole-grain flours contain more of the wheat kernel, so they. Mix with a fork until smooth; the consistency will be thick and pasty. When I first got a sourdough starter, it was unclear if what I had acquired was a gift or an old-timey curse.