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Himalayan Tartary Buckwheat Sourdough Starter Recipe

PlateofGrass
This recipe is organic, vegan, and gluten-free.
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Prep Time 2 days
Total Time 2 days
Course Side Dish
Cuisine American
Servings 6
Calories 182 kcal

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 smell.
  • Store in a Weck canning jar with a glass lid. You can also use a wide-mouth mason jar.

Nutrition

Calories: 182kcal
Keyword Buckwheat Sourdough Starter, Himalayan Tartary Buckwheat Sourdough Starter, Sourdough Starter Recipe, Wild Yeast Sourdough Starter
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