Making your own sourdough starter in Lahore is absolutely possible β and the wild yeast here is wonderful. All you need is flour, water, and patience.
Equipment: Glass or plastic container (no metal), spoon or spatula, cloth or lid.
Day 1
Mix 30g each of both flours and 30g water. Stir until no dry flour remains. Cover loosely and leave at room temperature for 24 hours.
Day 2
Discard half the mixture. Feed with 45g flour (mixed) + 45g water. Stir well, cover, and rest 24 hours.
Days 3β5
Repeat daily: discard half, feed with 45g flour + 45g water. You should see bubbles forming and smell a sour, tangy aroma developing.
Days 6β7
Feed twice daily, discarding half before each feeding. By day 7, the starter should double in size within 4β6 hours of each feeding and be ready to bake with.
Lahore Tip
Lahore summers are hot β if your kitchen is above 30Β°C, your starter will ferment much faster. Watch for activity rather than strictly following clock timings.