Making your own sourdough starter is quite simple. Have you ever wanted to bake your own sourdough bread, but felt intimidated by the process? Well, you’re not alone!
Many people think making a sourdough starter sounds complex, but it’s actually quite simple. Starting your sourdough journey only takes two simple ingredients: flour and water. With a little bit of patience and regular feeding, you’ll soon have an active starter that can be used for all sorts of delicious sourdough recipes like sourdough pancakes, English muffins, and, of course, a rustic loaf of bread.
This guide will walk you through the easiest way to create your own sourdough starter, using just a few pantry staples and kitchen tools. Before you know it, you’ll be able to ditch the store-bought bread and enjoy the satisfaction of baking with your very own naturally fermented wild yeast.
What is Sourdough Starter?
A sourdough starter is a naturally occurring mixture of wild yeast and bacteria that helps dough rise without the need for commercial yeast.
When you combine equal parts of fresh flour and water, the yeast and bacteria on the flour (and in the air) begin a fermentation process that transforms the mixture into a bubbly, active leavening agent.
How Long Does It Take to Make?
Making a new sourdough starter can take about 5-7 days, depending on factors like room temperature and the type of flour you use. However, it can take up to 2 weeks or more for a strong starter to become established.
For the best results, it’s important to store your starter in a warm place and feed it consistently. You’ll know your starter is ready to bake when it’s bubbly, has a pleasant sour smell, and passes the float test (more on that below). With some regular feeding and a little bit of time, you’ll have an active sourdough starter ready to be used in your favorite recipes.
The Beginner’s Guide to Making Your Own Sourdough Starter
What You Need To get started, here’s what you’ll need.
Cup of flour. You can use whole wheat flour, all-purpose flour, or even rye flour for added flavor. Some bakers like to experiment with different types of flour as their starter grows. King Arthur advises to use whole wheat flour or pumpernickel flour. Why? Wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour.
Cup water. We have filtered well water, so we get it from the tap. If you live in the city, it’s a good idea to use filtered water or bottled water since tap water may contain chlorine that can slow down the fermentation.
A clean jar. Any kind of non-reactive container with a 1-quart capacity. Glass jars, crockery, stainless steel, or food-grade plastic all work fine for this. We use a weck jar for this. We can see what is happening with the starter. Pro Tip. A rubber band around the jar will help you track its growth.
A wooden spoon or spatula for mixing.
Kitchen scale for more precise measurements of g flour and g water. This is optional, using a measuring cup will work just fine.
Step-by-Step Guide to Your Own Sourdough Starter
Day 1. In a clean jar, combine 1 cup of flour (or 120g if you’re using a kitchen scale) and 1 cup of water. Stir the mixture with your wooden spoon until smooth. Loosely cover the jar with plastic wrap or a lid and place it in a warm location on your kitchen counter.
Day 2. The next day, you may not notice much change yet, and that’s okay. Stir the mixture again and leave it in the same warm spot. You’re still in the early days of the fermentation process.
Day 3-4. By now, you should start to see lots of bubbles forming. This is a good sign of active fermentation. Remove half of your starter. This is called sourdough discard and can be used in other recipes. Feed it with 1 cup of flour and 1 cup of water. Stir and leave it in its warm place.
Day 5-7. Your starter should now be more active. Continue the regular feeding process. Remove a portion of the starter (about half) and add 1 cup flour and 1 cup of water each day. You’ll notice the starter rising and falling after each feeding.
How To Test Sourdough Starter?
Check to see if your starter is ready to bake and do the float test. Drop a small amount of starter into lukewarm water. If it floats, you’ve got an active starter ready to be used in a sourdough bread recipe.
Feeding and Maintaining Your Starter
Once your starter is active, you’ll need to establish a feeding schedule to keep it healthy.
Room Temperature Feeding. If you’re storing your starter at room temperature, feed it daily with equal parts of flour and water.
Refrigerator Feeding. If you prefer to keep it in the fridge, you can feed it once a week. Make sure to use fresh flour each time you feed it and remove the remaining starter to avoid having too much.
A well-maintained starter can last indefinitely with regular care, and you can use the sourdough discard in various recipes like sourdough pancakes or pizza dough. Many bakers love experimenting with different flours like whole-grain flour or organic bread flour to give their starter a unique flavor.
The Beginner’s Guide to Making Your Own Sourdough Starter
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Kitchen Essentials
Ingredients
- 1 Cup Flour whole wheat flour, all-purpose flour, or even rye flour
- 1 Cup Water lukewarm
Instructions
- Day 1. In a clean jar, combine 1 cup of flour (or 120g if you’re using a kitchen scale) and 1 cup of water. Stir the mixture with your wooden spoon until smooth. Loosely cover the jar with plastic wrap or a lid and place it in a warm location on your kitchen counter.
- Day 2. The next day, you may not notice much change yet, and that’s okay. Stir the mixture again and leave it in the same warm spot. You’re still in the early days of the fermentation process.
- Day 3-4. By now, you should start to see lots of bubbles forming. This is a good sign of active fermentation. Remove half of your starter. This is called sourdough discard and can be used in other recipes. Feed it with 1 cup of flour and 1 cup of water. Stir and leave it in its warm place.
- Day 5-7. Your starter should now be more active. Continue the regular feeding process. Remove a portion of the starter (about half) and add 1 cup flour and 1 cup of water each day. You’ll notice the starter rising and falling after each feeding.
Your Own Private Notes
Notes
How To Test Sourdough Starter?
Check to see if your starter is ready to bake and do the float test. Drop a small amount of starter into lukewarm water. If it floats, you’ve got an active starter ready to be used in a sourdough bread recipe.Nutrition
What Should I Do with The First Discard?
While I don’t like to throw things away, in this case, I don’t use the first discard. It’s generally best to wait until your sourdough starter is well-established before using the discard. Especially during the first week when it might be smelly and discolored. However, if your discard looks and smells fine, feel free to use it. Everyone’s starter develops differently, so trust your senses and use your judgment.
Can you use bread flour, all-purpose flour, or bleached flour?
Yes, you can make sourdough starter using only bread flour or all-purpose flour. If the mixture turns out too thick, simply adjust the texture by adding a bit more water.
While bleached flour can also be used, it’s not recommended because the chemicals may disrupt the fermentation process. Some people have had success with it, though, so it’s ultimately up to you.
Common Problems and Tips
If your starter isn’t bubbling or rising well, try moving it to a warmer spot or switching to a mixture of flour that includes rye flour or whole wheat flour. The natural yeast in these flours can help boost the fermentation.
If you want to speed up the process, adding a splash of pineapple juice can lower the pH and encourage faster yeast activity in the first couple of days.
You might notice a layer of liquid on top of your starter; this is called “hooch” and is perfectly normal. Just stir it back in before feeding your starter.
Can You Switch Flour During the Feeding Process?
Switching the type of flour halfway through the feeding process isn’t a problem. Just give your starter time to adjust.
If your starter is accustomed to one type of flour and you change it, it might respond right away with positive results, or it might take a bit longer to show activity. Be patient and allow it time to adapt to the new flour.
Can you freeze sourdough starter discard?
Yes, you can freeze sourdough starter discard. If you’re not ready to use it right away, place the discard in an airtight container or freezer bag and store it in the freezer.
It can last for several months this way. When you’re ready to use the discard in recipes like pancakes, crackers, or other sourdough-based treats, simply thaw it in the fridge overnight or at room temperature, and it’ll be ready to go. Freezing is a great way to reduce waste and save your discard for future use.
Using Your Starter in Recipes
When your starter is ready, you’ll have a wealth of sourdough recipes to explore. A healthy, active sourdough starter can be used in everything from good sourdough bread to sourdough pancakes. For beginners, it’s a good idea to try a basic sourdough bread recipe before experimenting with more complex bakes.
Whether you’re baking a beautiful loaf of bread or using the discard in a recipe like sourdough pancakes, your starter is versatile and will give your baked goods a delicious, tangy flavor that you can’t get from store-bought yeast.
Creating your own starter might seem like it takes a long time, but with some patience, it becomes a natural part of your kitchen routine. This beginner sourdough starter guide walks you through every step, so you can start baking tasty sourdough breads and saying goodbye to store-bought bread. Whether you’re aiming for a rustic loaf or fun discard recipes, your starter will be your new favorite kitchen companion for years to come.
Reference
King Arthur. Sourdough Starter.
This worked exactly as written, thanks!