Yeast (Homemade Wild Yeast Starter / Sourdough Starter)

Name: Yeast (Homemade Wild Yeast Starter / Sourdough Starter)
Cuisine: From Scratch
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

A recipe from From Scratch.

From ScratchYeastWildYeastFromScratchSourdoughNaturalLeavenBreadMaking

Yeast (Homemade Wild Yeast Starter / Sourdough Starter)

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.