Sourdough Starter
A robust sourdough starter built on whole wheat flour and apple cider for a tangy, fruity character. This variation speeds up fermentation slightly and yields a lively starter ready for baking in about 3 days, with simple maintenance thereafter.
A robust sourdough starter built on whole wheat flour and apple cider for a tangy, fruity character. This variation speeds up fermentation slightly and yields a lively starter ready for baking in about 3 days, with simple maintenance thereafter.
Ingredients
4 ingredientsAdjust servings
Ingredients update with servings
- 150 g whole wheat flour, plus more for feeding
- 150 g apple cider, at room temperature (68–78°F)
- 150 g filtered water, at room temperature (68–78°F)
- 50 g bread flour, for feeding
Method
5 steps- Day 1 (0 hours): In a tall clear container, combine 75 g whole wheat flour and 150 g apple cider. Stir vigorously until smooth, scraping down the sides. Cover loosely and let sit at room temperature (68–78°F) for 24 hours.
- Day 2 (24 hours): The mixture should show some bubbles and a tangy aroma. Discard half of it (about 110 g). Add 75 g whole wheat flour and 75 g filtered water. Stir well, cover loosely, and let sit at room temperature for 24 hours.
- Day 3 (48 hours): The starter should be active and bubbly. Discard all but 50 g. Add 50 g whole wheat flour, 50 g bread flour, and 100 g filtered water. Stir thoroughly, cover loosely, and let sit at room temperature for 24 hours.
- Day 4 and beyond: Your starter is now ready to use. To maintain, discard all but 25 g starter. Add 50 g bread flour and 50 g filtered water. Stir, cover loosely, and let sit at room temperature for 12–24 hours before feeding again. If not baking often, store covered in the refrigerator and feed once a week; let it come to room temperature and feed 12 hours before baking.
- Note: If any dark liquid (hooch) forms, simply stir it back in or pour it off before feeding. A healthy starter will smell pleasantly sour and yeasty.
Recipe notes
Helpful tips
- Use room-temperature ingredients for best fermentation.
- If your kitchen is cool, fermentation may take longer; look for bubbles and a risen, domed top before proceeding.
- Apple cider adds natural sugars and wild yeast, giving the starter a fruity tang.
Equipment
- Tall clear container with lid
- Digital scale
- Spoon or spatula for stirring
Storage
Store starter in a loosely covered container at room temperature if feeding daily, or in the refrigerator for up to 1 month between feedings. Bring to room temperature and feed before baking.
Additional tips
- Always use clean utensils and containers. Discard if you see mold (fuzzy patches in colors other than white/cream). Keep the lid loose to allow gases to escape.
Recipe inspiration
Inspired by Brian Lagerstrom
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