There’s something uniquely satisfying about baking with sourdough and it’s not nearly as intimidating as it may seem. The tangy flavor, chewy texture, and the sense of accomplishment from nurturing your own starter make it a favorite among home bakers. If you’re ready to embark on the journey of sourdough baking, the first step is creating your very own sourdough starter. Here’s a simple, step-by-step guide to help you get started.
What is a Sourdough Starter?
A sourdough starter is a live culture of flour and water that captures wild yeast and bacteria from the environment. This mixture ferments over time, producing the natural leavening agents and flavors characteristic of sourdough bread. Once established, your starter can be maintained indefinitely and used for baking delicious sourdough bread, pancakes, waffles, and more. My sourdough starter is coming up on a year old but I know some people have heirloom starters that have been around for 50 or more years!
Ingredients and Equipment
To start, you’ll need:
• Unbleached all-purpose flour: Organic flour is ideal, but any unbleached all-purpose flour will work. I have found that some flours work better than others as far as brands go and if I am not getting any growth from one flour I will switch to a different brand and that usually does the trick.
• Water: Use filtered or bottled water if possible, as chlorine in tap water can inhibit fermentation.
• A clean glass jar or container: Make sure it’s large enough to allow for the starter to grow. A quart jar should do the trick.
• A spatula: For stirring. I personally avoid using metal utensils in my glass jars.
• A kitchen scale (optional but recommended): Ensures precise measurements. You’d be surprised how different the measurements of two different scoops of flour can be.
Step-by-Step Guide
Day 1: Mixing the Initial Starter
- Measure and Mix: In your clean jar, combine 50 grams (about 1/4 cup) of flour with 50 grams (about 1/4 cup) of water. Stir until there are no dry bits of flour left, and the mixture is well combined. It should have a thick, paste-like consistency.
- Cover and Rest: Loosely cover the jar with a lid (I turn my lid upside down so it does not create an airtight seal) or a clean cloth secured with a rubber band. This allows air to circulate while keeping contaminants out. Let the mixture sit at room temperature (ideally between 70-75°F) for 24 hours.
Day 2: First Feeding
- Check for Activity: After 24 hours, you might see a few bubbles, which is a good sign. Don’t worry if there’s no visible change yet.
- Discard and Feed: Discard half of the starter (about 50 grams). To the remaining starter, add 50 grams of flour and 50 grams of water. Stir well, cover loosely, and let it sit at room temperature for another 24 hours. When discarding, do not pour the starter down your drain, pour into the trash can.
Days 3-5: Consistent Feeding
1. Repeat the Process: Each day, discard half of the starter and feed with 50 grams of flour and 50 grams of water. You should start noticing more bubbles and a slight rise in the mixture. The starter may also begin to smell slightly tangy or yeasty.
Day 6-7: Strengthening the Starter
- Feed Twice a Day: As the starter becomes more active, switch to feeding it twice a day, roughly 12 hours apart. Continue discarding half and feeding with 50 grams of flour and 50 grams of water.
- Monitor the Progress: Your starter should be doubling in size within 4-6 hours of feeding and have a pleasant, tangy aroma. This indicates it’s ready for baking.
Ongoing Maintenance
Once your starter is established, you can maintain it with regular feedings. If you bake frequently, keep it at room temperature and feed it daily. I keep mine on my counter in my kitchen and feed in the morning if I plan on using it in the afternoon. If you bake less often, store it in the refrigerator and feed it once a week, bringing it to room temperature and feeding it a few times before baking.
Troubleshooting Tips
• No Activity: Ensure you’re using unbleached flour and filtered water. Keep the starter in a warm area.
• Unpleasant Odors: A strong, unpleasant smell might indicate the starter is hungry. Increase feeding frequency and ensure proper discarding.
• Mold: If you see mold, discard the entire starter and begin again. If you see the color orange, discard immediately and begin again. If you see a grey color this could be an indication that your starter is hungry and needs to be fed.
Final Thoughts
Starting a sourdough starter requires patience and care, but the reward is well worth the effort. By creating and nurturing your own starter, you’ll be able to bake flavorful, artisanal-quality bread right at home for a fraction of what the bakery charges. Plus, you’ll join a long tradition of bakers who have been making sourdough for thousands of years.
Happy baking!
