For a DIY starter for sourdough bread you need water and flour.
After you get your starter right, it will last you a lifetime.
Ingredients:
- Distilled Water (no chlorine)
- Flour (organic sorghum, millet or wheat)
- Organic Pineapple Fruit Juice (optional)
Use clean utensils.
Day 1-2
- in a big bowl place 4oz water and 2oz flour and cover (not air tight)
- optional: substitute 2oz of water with fruit juice (i.e. pineapple)
- open and stir every 2-3 hours to get oxygen in the mixture
- store at 72°F-78°F (22°C-25°C) temperature
- you will not notice much going on
Day 3
- add 1oz of flour, keep stirring every 2-3 hr
- you should see some activity
Day 4
- add 1oz of flour, keep stirring every 2-3 hr
Day 5
- add 4oz water and 4oz flour
- no need to stir every 2-3 hr anymore
- check how long it takes to double in volume (it takes days)
- you will notice activity and rising and then activity ends
Repeat
- when activity ends, add 4oz water and 4oz flour
- check how long it takes to double in volume (when it doubles in 24hr then it is READY for bread making)
Store in refrigerator 🙂 (no need to feed for 1-1,5 months).
Sorghum and millet are lectin free and gluten free.
Wheat is not lectin/gluten free, fermenting is supposed to eliminate them but you are risking (a 24 hr fermenting might or might not eliminate all of them).
Now you can do your own bread, you will not find bread made of just water and flour in any supermarket. Even if they claim to make real sourdough bread with just water and flour, how long are they fermenting it to kill lectins and gluten?
So just make your own starter and bread, super easy, I will post on how to make different breads, stay tuned.
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