Day 3 Tutorial how to make a Sourdough Starter from scratch easy

Here we are on day 3 of 7, we have a lot more whey forming, so that is a good sign. It means that we have fermentation and that means we have a yeast. It does not mean it is a good yeast yet though, we hopefully find out that soon.

Now it is actually a little bit more complicated than just mixing flour and water and letting it sit, but yet, it isn't more complicated. You do need to maintain it and feed it, that is one place many people fail. Once a starter is established they are pretty sturdy. You can let them sit in the refrigerator for months, but when they're young they need attention often. This recipe and method should take 7 days to be ready for bread.

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The Urban Chef

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By Weight

50 Grams of Whole Wheat Flour (1/2 Cup)
50 Grams of Un-Chlorinated Water (1/4 Cup)
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My channel is about cooking food, but more specifically, small space cooking. I cover lots of cool stuff such as Steaks, Breads, and Baking. I do this working in a small apartment kitchen.