Wheat Bread Starter

Mix 100 g of flour and 100 ml of water until it reaches the consistency of thick sour cream. Stir thoroughly to ensure there are no lumps.

Cover with a damp towel and place in a warm, draft-free location for 24 hours. Ideally, near a heat source, such as next to the stove.

Stir 3–4 times a day. Flour will settle under the water — this is normal. After the first day, bubbles may be rare or not visible at all.

Add another 100 g of flour and pour in water to restore the consistency of thick sour cream.

Cover with a towel and leave in a warm place for another day. Stir 4 times a day.

On the second day, rare bubbles should appear — a sign that fermentation has begun.

If there are no bubbles, add a pinch of sugar — this will speed up the process.

Feed the starter for the third time: add 100 g of flour and water to the desired consistency.

Keep it warm. At this stage, the starter usually grows actively, develops a foamy cap, and increases in volume.

Wait until the starter doubles in size — this is the peak of its activity and strength.

Divide the starter in half. Place one half in a jar with a lid that has small breathing holes and store in the refrigerator.

For storage: take the starter out of the refrigerator, feed it with 3–4 tablespoons of flour and water, leave it in a warm place until active fermentation begins.

It is optimal to feed in the evening so that the starter is ready by morning, or in the morning to use it in the evening. A warm place is essential.

After activation, the starter is ready to use in the dough.