This buckwheat sourdough starter recipe is easy to make. You can also keep it going for loaf after delicious loaf.
There’s something about the rich tangy taste of homemade sourdough bread that’s uniquely delicious. And especially with a wild yeast starter made with Himalayan Tartary Buckwheat (HTB) dough.
In fact of all the flours I use, HTB is one of the best. It adds a rich earthy taste and boatloads of nutrients to every loaf. It’s also all organic, vegan, gluten-free, and easy to digest.
Buckwheat Sourdough Starter
Also known as Levain, sourdough starter is a mixture of fermented flour and water that you add to doughs. Maintenance requires a medium-sized smooth glass jar, some simple ingredients, and a feeding schedule. I personally like Weck canning jars because they have a glass lid.
What Makes Sourdough Healthy?
Studies show that antioxidants like peptides in sourdough “can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.” The lactic acid boosts folate, potassium, and magnesium, and studies tout its gut benefits.
It’s also key to note that the quality of the flour you use impacts the composition of your starter. That’s why I like using Himalayan Tartary Buckwheat because it’s a complete protein and exceptionally rich. According to Dr. Jeffrey Bland, it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
Buckwheat Sourdough Starter Recipe
This wild yeast buckwheat starter can take days to weeks, but the longer it ferments, the better it gets. The good news is that once you ramp it up, it can last for as long as you feed it, like literally years!
If you’re planning on using it a lot, you can keep it at room temp and feed it roughly every 12 hours, or twice a day. Otherwise, refrigerate it and and feed it once a week. Mature starters can survive longer with no feeding.
Here’s what you’ll need (recipe card below):
Equipment
- Mixing bowl.
- Cutting board.
- Flatware/cutlery.
- Kitchen cloth.
- Canning jar.
- Measuring cups.
- Measuring spoons
Ingredients
- 1/4 cup organic flour.
- 1/4 cup HTB flour.
- 1/4 cup filtered water (lukewarm)
Instructions
- Combine the water and flour in a mixing bowl, stir well, then knead until smooth on a non-floured wooden board, roughly 3-5 minutes.
- Return to bowl and cover tightly with a towel or cheesecloth.
- Leave at room temperature for 12/15 hours, then add another 1/2 cup flour and 1/4 cup lukewarm water and mix thoroughly (called feeding the starter).
- Cover and rest again for another 12-15 hours, repeating another time for 24 hours. If it’s risen and bubbly repeat the process a couple more times—or longer for a richer loaf—then taper down to a 12 then 4-8 hour window, tightly covering so no air gets in.
- When it’s ready it should be bubbly with a tangy aroma.
- Store in a Weck canning jar with a glass lid. You can also use a wide-mouth mason jar.
Tips
- Starter should be used for making bread within four to eight hours after last feeding.
- To maintain a starter feed twice daily at 12-hour intervals. A feeding amounts to 1/2 of the original amounts of water and flour minus whatever you remove to bake with. A good starter should double in about eight hours with a bubbly surface. If it’s too thick, it’s not ready. You can also add organic rye flour to kickstart fermentation.
- For longer maintenance refrigerate and feed once a week. Mature starters can survive longer with no feeding. It sounds tricky, but once you get the hang of it, it’s cake. Well worth it, too, when you love sourdough bread.
- If you’re going for a quickie one off, keep in mind that overnight refrigeration yields a crustier loaf.
Using a prepackaged culture works if you’re out of starter and short on time.
How to feed starter
To feed your starter, add the same amount of flour and water as the original, then mix it, let it sit until it bubbles, typically three to five hours, then toss a little out or you’ll wind up with too much. Better yet, pair your feedings with baking bread, pancakes, waffles, bagels, dinner rolls, the works.
How to use starter
When you’re ready to use your starter, leave it at room temperature overnight. If it’s bubbly when you check it, it’s good; if not, give it a feed and wait until it is, typically a few hours or longer.
What to do with starter when you’re gone
A good trick for maintaining starter if you’re going to be gone is to dry a thin layer on parchment paper, place it in a glass container until you’re back, then stir it into some lukewarm filtered water and resume feeding.
Himalayan Tartary Buckwheat Sourdough Starter Recipe
Equipment
Ingredients
- 1/4 cup organic flour.
- 1/4 cup HTB flour.
- 1/4 cup filtered water (lukewarm)
Instructions
- Combine the water and flour in a mixing bowl, stir well, then knead until smooth on a non-floured wooden board, roughly 3-5 minutes.
- Return to bowl and cover tightly with a towel or cheesecloth.
- Leave at room temperature for 12/15 hours, then add another 1/2 cup flour and 1/4 cup lukewarm water and mix thoroughly (called feeding the starter).
- Cover and rest again for another 12-15 hours, repeating another time for 24 hours. If it’s risen and bubbly repeat the process a couple more times—or longer for a richer loaf—then taper down to a 12 then 4-8 hour window, tightly covering so no air gets in.
- When it’s ready it should be bubbly with a tangy smell.
- Store in a Weck canning jar with a glass lid. You can also use a wide-mouth mason jar.
Nutrition
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