If you've ever wondered how to make sourdough starter before you'll love this easy peasy how to on how to make sourdough starter with blueberries! You'll become a sourdough pro in no time.
extra large plastic container (food grade) stainless steel or glass also work
Ingredients
10organic blueberries
2cups whole wheat flour
3cupsall purpose flour
2cupswaterroom temperature (filtered or even bottled water work best)
Instructions
How to make the starter
Clean ten of your organic blueberries well then set them aside.
In a large plastic tupperware container, add two cups of whole wheat flour and then two cups of room temperature water.
Add the blueberries in then mix well until it is a muddy consistency.
Cover the top of the container with plastic cling wrap. Make sure the wrap is sealed around the container tightly.
Leave the container on your kitchen counter (room temperature) for 24 hours then remove the plastic wrap.
If the contents smell yeasty (maybe even a little like vinegar and you may have some bubbles) then you have sourdough starter.
If the contents smell bad and are rust colored then dispose of the mix and start over.
Add one cup of room temperature water and one cup of all purpose flour each day for four more days. Stir well each time. Cover with plastic storage wrap and leave your starter at room temperature during these days.
If at any point the starter doesn't smell yeasty and smells off or bad or has any fuzz (it will probably be rust or pink colored if it is off) discard it and start over.
On the fifth day your sourdough starter should be strong enough to keep in your fridge. There is no need to feed it this day, just transfer it to your fridge.
On the tenth day. Take your starter out of the fridge. Feed and discard again. You can return it to the fridge after 24 hours.
On the fourteenth day or later. Take your starter out of the fridge. Feed and discard again. It should be ready to use although it may take a few more weeks to mature. It should smell very yeasty and be bubbling.
How to care for your starter
Each time you make bread (or use the discard to make other baked goods) you will need to leave some sourdough behind. You can't use it all at once unless you don't want to make any more sourdough.
Remove your starter from the fridge and feed it one cup of all purpose flour (or bread flour) and one cup of warm water. Let it sit out at room temperature for 24 hours after feeding it.
If starter is not being used in a recipe, put it back in the fridge and discard one cup. For the discard, you can toss it or there are tons of discard recipes (see below). You can also gift some to a friend!
Notes
Nutritional information is for informational use and is an estimate only. Sourdough starter should only be consumed after baking. Do not bake bread with your starter until is fully mature. It should be bubbling and smell yeasty.Always discard and start over if you see mold, a rust color, or your sourdough smells bad.