Sourdough Starter (Flour and Water)
Sourdough starter (maia) is a living ferment made from flour and water that captures wild yeasts and natural lactic acid bacteria from the environment. Once created, it can be maintained indefinitely through regular feedings and forms the basis of sourdough bread, naturally leavened cozonac, and many traditional Romanian baked goods. The process takes 7 days, but the result is a stable, strong, and flavorful culture.
Servings
1
Prep
10 min pe zi
Cook
7 zile fermentare
Total
7 days
🥘Ingredients
servings
For creating the starter (7 days)
Quantities per daily feeding
✅Dietary Compatibility
Yield
approx. 200–300 g active starter (mature culture)
📦Storage
Refrigerator
Indefinitely in the fridge with weekly feeding — a well-maintained starter can last for decades
Freezer
Can be frozen as backup: spread a thin layer on parchment paper, freeze, break into pieces and store in a bag. Reactivate with successive feedings.
🥗Nutrition Facts
N/A
Calories
N/A — starter is a base ingredient, not a standalone dish
Protein
N/A
Fat
N/A
Carbohydrates
N/A
Fiber
N/A
🍷Pairs Well With
💡Variations
Rye starter: use only whole rye flour for all feedings — it ferments faster and has a more intense, more sour flavor.
Spelt starter: replace half the white flour with spelt flour 630 — produces a more delicate, slightly nutty flavor.
Liquid starter (100% hydration): maintain 1:1 water:flour ratio by weight — easier to mix, ferments faster, ideal for breads with a more open crumb.