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no yeast sourdough

Sourdough Starter Without Yeast

This sourdough starter without yeast uses only flour and water to naturally cultivate wild yeast. In 5–7 days, you’ll have a bubbly, active starter ready to bake sourdough bread without commercial yeast.
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Prep Time 10 minutes
Total Time 7 days
Cuisine American, artisian
Servings 1 (approx. 3–4 cups active starter)

Ingredients
  

  • 120g 1 cup unbleached flour (whole wheat preferred for starting)
  • 60g ½ cup filtered water (room temperature)
  • Daily Feedings Days 2–7
  • 60g ½ cup flour
  • 30g ¼ cup water

Instructions
 

  • Day 1
  • In a clean glass jar, mix flour and water until no dry flour remains.
  • Cover loosely with a lid or cloth.
  • Leave at room temperature (68–75°F) for 24 hours.
  • Day 2
  • Check for small bubbles.
  • Discard half of the mixture.
  • Add fresh flour and water.
  • Stir well and cover loosely.
  • Days 3–5
  • Repeat the discard and feeding process every 24 hours.
  • Bubbles should increase.
  • Starter should begin smelling slightly sour.
  • Days 6–7
  • Continue daily feedings.
  • Starter is ready when it:
  • Doubles in size within 4–6 hours
  • Has consistent bubbles
  • Smells pleasantly tangy

Notes

This sourdough starter without yeast relies on natural wild yeast and bacteria for fermentation instead of commercial yeast packets.
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