The Ultimate Guide to Making Sourdough Starter

The Ultimate Guide to Making Sourdough Starter (In 7 Days!)

In this post, I’ll show you how to create a basic sourdough starter at home, with easy step – by – step guide with FAQ’s. All you’ll need is some flour, water, a bag-full of patience and you’ll have your very own fresh starter all set to make some AMAZING rustic breads , Artisan Multigrain Bread , Whole Wheat bread with Oats & Honey or even your favorite Sourdough Pizza Dough !!

Table Of Contents

Introduction

Introduction

Want to try your hand at making your own sourdough bread at home? You’ll need to make sourdough starter, and without this magic mix, your bread wont ferment and rise.

Sourdough bread is made with a fermented mix of flour and water called a sourdough starter. This method has been around for ages, and it’s one of the oldest types of bread making techniques. The bacteria from the air helps the starter to kick in its fermentation process, so you don’t need store-bought yeast. This gives sourdough bread its natural sour flavor, and trust me soon you’ll be addicted to it.

Making sourdough bread is a little more work than making bread with store-bought yeast, but it’s worth it. Sourdough bread is delicious, nutritious, and has a unique rustic flavor that you won’t find it in any other type of bread.

Why Make Your Own Sourdough Starter?

Sourdough starters are made from just pure flour and water, so you know exactly what’s in your bread. Unlike commercial yeast, preservatives, added colors, which might have additives. The fermentation process creates lactic and acetic acids, adding a tangy flavor and taste.

Sourdough starter is needed to make a wide variety of rustic breads, including gluten-free and vegan options.

The 7-Day Sourdough Starter

sourdough starter in a jar — Sourdough Starter in a jar

On Day one, you start by combining equal parts flour and water in a clean jar. Cover the jar with a lid or cheesecloth and let it sit at room temperature for 24 hours.

On the second day, discard half of the starter and add the same amount of flour and water. Continue discarding and feeding the starter every 24 hours for 3-6 days.

By the end of the week, your starter should be active and bubbly. This means that the natural yeasts and bacteria present in the flour have started to ferment the water, naturally creating lactic acids.

Once your starter is active, you can start using it to make sourdough bread.

Ingredients for a Sourdough Starter

Flour: Any kind of flour will do, but whole wheat flour is a good choice because it’s got more nutrients that will help the starter thrive. I’ve had good results with King Arthur Baking flours for making most breads.
Water: Use filtered or bottled water, or tap water that’s been boiled and cooled. Make sure your water doesn’t have any filtration chemicals such as chlorine.
Patience: It takes time and patience to make your sourdough starter. Don’t get anxious if it doesn’t start bubbling right away. Just keep feeding its a slow process and you’ll see the results.

Day 1: Kick-starting Your Sourdough

You will Need:

Supplies

3:4 Large jar

Ingredients

To create the starter:

80 g Whole Wheat Flour
80 g water

For feeding the starter (Day 3-7):

40 g unbleached flour or bread flour
40g water

Let’s start on day one.

Here’s what you do:

Measure equal parts of flour and water by weight. A 1:1 ratio is perfect for starting your sourdough starter.
Mix them together in your container until it’s as thick as pancake batter. Make sure there are no lumps.
Pour this batter into a clean, dry container. Preferably a glass jar, make sure it has twice the room for it to grow.
Cover the container loosely with your towel or plastic wrap to let air circulate.
Leave it on counter-top, in room temperature, away from sunlight.

Day 2: Feeding

Taking care of your sourdough starter is like taking care of a beloved pet. It loves when you give it lots of care and attention.

Keep a close eye on your sourdough starter. It’s the first thing you need to do to keep it healthy at all times. Take a close look at its surface for small, fizzy bubbles popping up. These bubbles are a good sign that the natural yeast and bacteria in your starter are working hard, making the carbonation needed to help your bread rise.
Your starter, similar to a hungry pet, needs regular feeding. To do this, start by discarding of about half of your starter mixture.

This serves two purposes: it gets rid of excess acids that can slow down fermentation and keeps your starter at a manageable size.

Add equal amounts of flour and water to what’s left of your starter. This refreshes the microorganisms inside. The flour provides carbohydrates, and the water keeps the right level of moisture, creating a good environment for the microbes to grow.

For eg. If you are making 100 g of starter (50g of flour , 50g of water), you discard 50% on day 2. That means you refill the same amount discarded (25g flour , 25g water : 50g fresh starter) which gives you total of 100g of starter.

After adding fresh flour and water, make sure to thoroughly mix these ingredients with your starter with your hands. Before you start mixing, make sure your hands are clean of any contaminants , avoid using strong hand washings products. Even a tiny amount of external residue can contaminate your bacteria in starter.

While keeping minimal pressure, mix the the ingredients with starter. Mix well enough until there are no lumps.

To make a strong sourdough starter, you need to be vigilant and keep an eye on it. Watch it, feed it, and mix it carefully. This creates the perfect environment for the microorganisms in your starter to thrive, and help it grow.

Make sure you clean wipe the insides of the jar clean every time you feed your sourdough starter.

Days 3-6 :

Keep up the routine! Your sourdough starter is like a growing child; it needs consistency , care and attention.

1. Begin by discarding half of your starter and then adding fresh flour and water to it.

2. Maintain this daily routine and observe your starter for any changes. You will notice increased bubbles and experience a pleasant sour aroma. Your starter will start to develop more webs like spongy consistency.

3. Do not be concerned if your starter’s texture and scent undergo alterations, or if it develops a liquid layer known as “hooch.” These are all normal signs of progress.

4. To maintain a robust and healthy starter, adhere to this daily process for the next four days. Consistently discard and feed your starter and stick to this routine for four consecutive days to ensure its thriving.

Day 7: Your Sourdough Starter is Ready!

By now, your sourdough starter should have shown significant progress, showing the following signs of readiness:

1. On the seventh day, your starter should have doubled in size since the last feeding. This shows that the wild yeast and beneficial bacteria within your starter are thriving well and actively fermenting.

2. Take a whiff of your starter; it should have a pleasantly sour aroma with a subtle hint of sweetness. This aroma indicates that the fermentation process is developing nicely and that your starter is on the right track.

3. The Float Test : To determine if your starter is ready for baking, perform the float test. Simply drop a small spoonful of your starter into a glass of water. If the starter floats on the water’s surface, it’s a strong indication that it’s sufficiently active and perfect for baking. On the other hand, if it sinks, it means that your starter needs more daily feedings to strengthen its fermentation power. Continue with the daily feedings until it passes the float test.

By following these three key indicators, you can ensure that your sourdough starter is in prime condition to create some delicious, homemade bread. Happy baking!

Maintaining and Using Your Sourdough Starter

Imagine your sourdough starter as a well-tended garden that needs regular care and attention to thrive. To keep it healthy and ready for making delicious sourdough bread, remember these important points:

1. Store it Right : Store your sourdough starter in the fridge, like a valuable tool in a shed. But don’t forget to feed it at least once a week, or ideally, a day before you plan to use it for baking. I always put a reminder on my phone between my busy schedules.

2. Feeding Routine : When it’s time to give your refrigerated starter some nourishment, take it out and let it warm up to room temperature. Then, stick to your usual feeding routine, make sure you discard some before each feeding. This helps keep your starter lively and active.

3. Baking Prep : When you’re ready to turn your starter into some tasty sourdough breads, take it out of the fridge a few hours before you start making your dough. Give it one more feeding to wake it up, and then include it in your sourdough recipes. This process ensures your starter is performing at its best, ready to make your dough rise and infuse that distinctive sourdough taste.

In short, taking good care of your sourdough starter and following these steps is like tending to a thriving garden. Regular feeding, proper storage, and thoughtful preparation will guarantee that your starter stays active and healthy whenever you need to make some sourdough bread.

Now that you have a vibrant sourdough starter, it’s time to put it to good use. Here are a few classic recipes to try:

Basic Sourdough Bread : Start with the classic. There’s nothing like a warm slice of homemade sourdough bread.

mixing sourdough starter — Mixing Sourdough starter to dough.

Artisan Multigrain Bread : Simple and easy to bake , this delicious four grain loaf packs highly nutritious ingredients and adds yet another option to your healthier diet. Skip the yeast , add 80g of sourdough starter to the recipe.
Whole Wheat bread with Oats & Honey : Whole wheat bread with honey and oats is soft country bread slightly sweet and full of summer aroma. The oats add a rustic texture to the bread and the honey balances well this combination. Skip the yeast , add 90g of sourdough starter to the recipe.
Sourdough Pizza Dough : Take your homemade pizza game to the next level with sourdough crust. Skip the yeast add 50g of sourdough starter to the pizza dough.
Sourdough Discard Recipes : Don’t waste your discard! You can make waffles, crackers, and more with it.

Tips to remember when making sourdough starter:

Use unbleached, all-purpose flour. You can also use whole wheat flour, but it will take longer for the starter to get going.
Use filtered or bottled water, if possible. This will help prevent the growth of unwanted bacteria.
Keep the starter in a warm place, between 70 and 78 degrees Fahrenheit or 21-25 degree c.
Feed the starter every day. This means adding equal parts flour and water to the starter.
Be patient! It can take about a week for the starter to become active.
If the starter doesn’t bubble after a few days, don’t give up! Just keep feeding it and it will eventually start to work.
If the starter becomes too sour, you can discard some of it and feed it with fresh flour and water.
You can store the starter in the refrigerator between feedings. Just be sure to bring it back to room temperature before feeding it again.

Frequently Asked Questions (FAQs) about Sourdough Starter

How often should I feed my sourdough starter?

Most starters are fed once a day at room temperature. However, you can adjust the feeding schedule based on your baking frequency. Refrigerated starters can be fed once a week.

What type of flour should I use for my sourdough starter?

All-purpose or bread flour works well for starting and maintaining a sourdough culture. You can also use whole wheat or rye flour for added flavor.

Can I use tap water for my starter?

Yes, tap water is usually fine, as long as it’s not chlorinated. If your water is treated with chlorine, let it sit uncovered for a few hours to allow the chlorine to dissipate, or use filtered water.

Can I use a glass container for my sourdough starter?

Yes, you can use glass, plastic, or ceramic containers. Just avoid metal containers as they can react with the acidic nature of the starter.

Do I have to discard part of my sourdough starter when I feed it?

Discarding a portion of your starter during feeding helps control its size and maintain its health. You can use the discarded portion to make other recipes like pancakes or waffles.

How do I store my sourdough starter if I’m not baking often?

– Keep it in the refrigerator, feeding it once a week. To use it, take it out, let it come to room temperature, and feed it a couple of times before baking.

Can I use gluten-free flour to create a gluten-free sourdough starter?

– Yes, you can create a gluten-free sourdough starter using a gluten-free flour blend. However, it may require different care and feeding than a traditional wheat-based starter.

Is it normal for my sourdough starter’s appearance and smell to change over time?

– Yes, starters can change in appearance and aroma as they age. Some may become more or less sour, and the consistency may vary. This is normal and part of the natural fermentation process.

How do I know if my sourdough starter is bad?

A healthy sourdough starter will be bubbly and active. If your starter is not bubbly or active, it may be bad. Other signs that your starter is bad include a foul odor or a black or white spots. If you think your starter is bad, or has grown mold, discard it and start over.

Keep baking sourdough bread! It takes time and practice to get the hang of it, but you will get better with each loaf. Soon, you will be making the best sourdough bread in the neighborhood! If you are new to sourdough baking, I encourage you to create your own starter. It is a wonderful learning experience, and you will be glad you did.

Thank you for reading! I hope you found this article on sourdough starter informative. If you have any questions or comments, please feel free to leave them below.

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