Yeast (Homemade Wild Yeast Starter / Sourdough Starter)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesYeastWildYeastFromScratchSourdoughNaturalLeavenBreadMaking
Nutrition (per serving)
20Calories
2 gProtein
4 gCarbs
0 gFat
0 gSugar
0 mgSalt
Ingredients
- 100 g (day 1) Whole rye flour or whole wheat flour
- 100 g (day 1) Filtered water (non-chlorinated)
- 50 g each daily for feeding Additional flour & water
Method
- Day 1: In clean glass jar, mix 100 g flour + 100 g water → stir until no dry spots (thick pancake batter consistency).
- Cover loosely with lid or cloth → leave at room temperature (22–28 °C) 24 hours.
- Day 2: Check for bubbles/smell (may be inactive) → discard half (50 g) → feed 50 g flour + 50 g water → stir well → cover loosely.
- Days 3–7: Repeat daily discard-and-feed (50 g flour + 50 g water) → starter should start bubbling vigorously, smell tangy/yeasty by day 4–5.
- When starter doubles in size within 4–8 hours after feeding and smells pleasantly sour (≈day 5–10), it’s ready.
- Maintain: Keep at room temp and feed daily, or refrigerate and feed weekly (bring to room temp before using).
- Use in sourdough bread, pancakes, waffles — wild yeast starter captured from air & flour.
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