Atta Sourdough Starter

5 from 62 votes

Making a sourdough atta starter is a fun and rewarding project for any home baker. Atta flour is a type of whole wheat flour commonly used in Indian cooking, and it is known for its high protein content and unique flavor.

Prep Time30

Fermentation Time7

Total Time7 30

Course: Other

Cuisine: All, Indian

Diet: Diabetic, Hindu, Low Calorie, Low Salt, Vegan, Vegetarian

Servings: cups of active starter

Calories: 595kcal

Author: Shilpa Kerur

Equipment

Ingredients

350 grams atta chapati flour or Indian whole wheat 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 tablespoons of 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 the atta flour 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.
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 the 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

Opt for filtered or bottled water to make sourdough starter. If filtered water is unavailable, use boiled and cooled water.

Atta absorbs a lot of water. As a result, the sourdough atta starter will look relatively less hydrated, and you will have a stiff levain.

My atta starter was ready by day 6. However, the time taken for the starter to mature may vary depending on the ambient temperature. While I prefer to wait for 4-5 days before using the bread flour starter discard, I have used the atta starter discard from day 2.

Nutrition