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+ servings

Sourdough starter with atta

spicytamarind.com.au

Ingredients
  

  • 350 grams whole wheat flour (atta/chapathi flour)
  • 350 grams filtered water

Instructions
 

DAY 1

  • Pour 100 grams of atta and 100 grams of water into a jar. Mix well making sure there are no bits of dry flour. The mixture will be slightly less hydrated. Add 1-2 tablespoon water if required
  • Pop the lid loosely and let the jar sit in a warm spot away from direct sunlight for 24 hours

DAY 2

  • You will begin to notice some bubbles by day 2 as atta ferments quickly
  • Remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water to the remaining starter. Mix well to make sure there are no dry bits of flour. Place it back in the warm spot for the next 24 hours

DAY 3

  • There are more bubbles and a small rise in the starter
  • Remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water to the remaining starter. Stir well to make sure there are no dry bits of flour. Place it back in the warm spot for the next 24 hours

DAY 4

  • From day 4, you will need to feed your starter twice a day, 10 to 12 hours apart. Note the timing of your feed so that it is easy to track the next feeding time
  • In the morning, remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water to the remaining starter. Stir well to make sure there are no dry bits of flour. Place it back in the warm spot for the next 10-12 hours
  • After 10-12 hours, remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water into the jar. Stir well to make sure there are no dry bits of flour. Place it back in the warm spot until next day

DAY 5

  • You will notice a lot of activity in your starter and it will start to rise with every feed. If it does not, give it a day or two more to mature
  • In the morning, remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water to the remaining starter. Stir well to make sure there are no dry bits of flour. Place it back in the warm spot for the next 10-12 hours
  • After 10-12 hours, remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water into the jar. Stir well to make sure there are no dry bits of flour. Place it back in the warm spot until the next day

DAY 6

  • Your starter is getting mature with every feed. Some starters are good to go by 6 or 7 days, while some need a few more days to mature and be ready to bake
  • In the morning, remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water into the jar. Stir well to make sure there are no dry bits of flour. Place it back in the warm spot for the next 10-12 hours
  • After 10-12 hours, remove 100 grams of the starter from the jar and discard it
  • Add 50 grams of atta and 50 grams of water into the jar. Stir well to make sure there are no dry bits of flour. Place it back in the warm spot until the next day

DAY 7

  • Your starter should be bubbly, active, and doubling every 6-8 hours after feeding. By day 7, your starter should be ready to bake; however, it will take a few more days to fully mature. If you are not planning to bake with it straight away, put it in the refrigerator and maintain it with weekly feeds.

Notes

Remember not all starters behave the same way and can take different times to mature. Your starter may take up to 14 days to be fully active and mature. Don’t give up on your starter if it is not ready by day 7. Just keep going with the discard and feed cycle.