Can I use all-purpose flour instead of whole wheat for Day 1?

Yes, but whole wheat or rye flour contains more wild yeast and natural enzymes that help jumpstart fermentation faster. If you only have all-purpose flour, your sourdough starter will still develop, it might just take a few extra days.

What if my starter smells like vinegar or alcohol?

This is normal and means your starter is hungry and producing acetic acid. The hooch (liquid) on top is alcohol from fermentation. Simply stir it back in or pour it off, then feed your starter. If the smell is extremely unpleasant or you see pink or orange streaks, discard it and start over.

How do I know when my sourdough starter is ready to bake with?

Your starter should consistently double in size within 4-8 hours after feeding, have lots of bubbles throughout, and pass the float test. Drop a small spoonful into a glass of water - if it floats, it's ready.

Can I freeze my sourdough starter for long-term storage?

Yes, you can freeze starter in small portions for up to 6 months. Thaw it in the fridge, then feed it 2-3 times to reactivate before using.

Easy Sourdough Starter Recipe for Beginners - Perfect Homemade Guide with Just 2 Ingredients

Sourdough Starter Recipe (Easy Homemade Guide for Beginners)

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Learn how to make your own sourdough starter from scratch with this easy, beginner-friendly guide. Create a living, wild yeast levain for delicious homemade sourdough bread with just two simple ingredients.

Author: Sarah Mae Carter
Prep Time: 5 minutes per day
Cook Time: 0 minutes
Total Time: 7-14 days
Yield: 1 active sourdough starter (ongoing) 1x
Category: Ingredient
Method: Fermentation
Cuisine: Universal
Diet: Vegan

Ingredients

Scale

1/2 cup (60g) whole wheat or rye flour (for Day 1 kickstart)
1/2 cup (60g) all-purpose flour (for ongoing feedings)
1/2 cup (120ml) warm water, around 80°F/27°C

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Instructions

In your clean glass jar, combine 1/2 cup (60g) whole wheat or rye flour with 1/2 cup (120ml) of warm water. Stir thoroughly until no dry flour remains. Loosely cover and let sit in a warm spot (70-80°F) for 24 hours.
Discard half of the starter (about 1/2 cup or 60g). Add 1/2 cup (60g) all-purpose flour and 1/2 cup (120ml) warm water to remaining starter. Stir well, cover loosely, and rest for 24 hours.
Repeat daily at the same time: discard half the starter, feed with 1/2 cup (60g) all-purpose flour and 1/2 cup (120ml) warm water. Continue until starter consistently doubles in size within 4-8 hours after feeding.
Your starter is ready when it doubles reliably, shows lots of bubbles throughout, has a pleasant sour smell, and passes the float test (small spoonful floats in water).

Notes

Keep starter in a warm spot (70-80°F) for best results. Cold kitchens slow fermentation significantly.
Use a kitchen scale for accurate 1:1:1 ratio by weight of starter:flour:water for consistent results.
If you see hooch (grayish liquid on top), stir it back in or pour off before feeding. This means your starter is hungry.
Building a mature starter takes 7-14 days depending on environment. Be patient and maintain daily feedings.
If using heavily chlorinated tap water, let it sit out 24 hours or use filtered water.
Store active starter in the fridge and feed weekly if not baking frequently. Reactivate with 2-3 feedings before using.

Nutrition

Serving Size: 1/4 cup (60g) active starter
Calories: 60 kcal
Sugar: 0 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/sourdough-starter-recipe/