Yukon Sourdough Starter
Discover the art of homemade baking with this Yukon Sourdough Starter recipe—a simple yet rewarding way to create a tangy, bubbly base for your favorite breads. Made with just two pantry staples—unbleached all-purpose flour and warm water—this starter is a living, breathing mix that ferments over six days to develop its signature flavor and rise. Perfect for sourdough enthusiasts and beginners alike, this recipe walks you through each step, from the first stir to a vibrant, active culture ready to elevate your baking. With its slow fermentation process, your starter will gain a rich depth of flavor, ideal for crafting crusty loaves, fluffy pancakes, or even savory flatbreads. Learn how to nurture and maintain your sourdough starter for endless baking adventures! Perfect for bakers searching for a homemade sourdough starter recipe, fermentation techniques, or tips on creating a tangy sourdough flavor, this recipe is your gate to artisan baking bliss.
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Ingredients
- 120 grams Unbleached all-purpose flour
- 120 milliliters Warm water (around 90°F/32°C)
Directions
Step 1
Day 1: In a clean, medium-sized glass or plastic bowl, combine 120 grams of unbleached all-purpose flour with 120 milliliters of warm water. Stir well with a non-metallic spoon until no dry flour remains, forming a thick batter.
Step 2
Cover the bowl loosely with a clean kitchen towel or plastic wrap to allow airflow but keep out contaminants. Place the bowl in a warm, draft-free spot (around 70–75°F/21–24°C). Let it sit for 24 hours.
Step 3
Day 2: Check the mixture for any signs of bubbles or fermentation. Even if none appear, discard half of the starter (about 120 grams) and feed it by adding an additional 120 grams of flour and 120 milliliters of warm water. Stir until smooth. Cover lightly and return it to its warm spot.
Step 4
Day 3 to Day 5: Repeat the feeding process every 24 hours, discarding half of the starter and adding 120 grams of flour and 120 milliliters of warm water each time. By day 3 or 4, you should notice an increase in bubbles and a tangy aroma developing.
Step 5
Day 6 and Beyond: If the starter is doubling in volume within 4–6 hours of feeding, it is ready to use. To maintain your starter, store it in the refrigerator, covered loosely, and feed it once a week by discarding half and replenishing with equal parts flour and water.
Step 6
Before baking, bring the starter to room temperature and feed it at least once to reactivate it. Ensure it is bubbly and active before use in your recipes.
Nutrition Facts
| Serving size | 241.7 grams (241.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 437 |
| Total Fat 1.20g | 2% |
| Saturated Fat 0.20g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 91.60g | 33% |
| Dietary Fiber 3.20g | 11% |
| Total Sugars 0.30g | |
| Protein 12.40g | 25% |
| Vitamin D 0IU | 0% |
| Calcium 18mg | 1% |
| Iron 1mg | 8% |
| Potassium 128mg | 3% |
Source of Calories