Sourdough Starter

It all starts with the Starter

How to Build a Sourdough Starter

Building a sourdough starter from scratch is a rewarding process that allows you to create your own natural leavening agent for bread. There is also no shame in purchasing a starter from a reputable source. It will become yours. Here’s a step-by-step guide:

Ingredients

• Whole wheat flour or all-purpose flour (I like to use organic)

• Water (preferably filtered or bottled)

Equipment

• A glass container (about 1-quart capacity)

• A spoon or spatula for mixing (a dinner (butter) knife works well too)

• A kitchen scale (optional, but recommended)

• A clean cloth or plastic wrap

PROCESS

Day 1: Initial Mixture

1. In your container, combine 100 grams of whole wheat flour and 100 grams of water. Mix until there are no dry spots.

2. Cover the container loosely with a cloth or plastic wrap to allow air circulation while preventing contaminants from entering.

3. Let it sit at room temperature (around 70°F to 75°F) for 24 hours.

Day 2: First Feeding

1. You may not see much activity yet. Discard half of the starter (about 100 grams).

2. Add 100 grams of all-purpose flour and 100 grams of water to the remaining starter. Mix well.

3. Cover loosely and let it sit for another 24 hours.

Days 3-7: Daily Feedings

1. Repeat the feeding process each day: discard half of the starter and add 100 grams of flour and 100 grams of water.

2. By day 3 or 4, you should start seeing bubbles and notice a tangy smell. This indicates that the wild yeast and bacteria are developing.

3. Continue this process until the starter doubles in size within 4-6 hours after feeding, which usually occurs around day 7.

Maintaining Your Starter

• Once your starter is active and bubbly, you can switch to feeding it every 12 hours if you plan to bake frequently.

• If you bake less often, you can store it in the refrigerator and feed it once a week.

Tips for Success

• Use a kitchen scale for accurate measurements.

• Keep your starter in a warm, draft-free area.

• Experiment with different types of flour to find the flavor you prefer.

By following these steps, you will have a healthy sourdough starter ready for baking delicious bread! Once the starter is mature, you can also use the discard to make other delicious recipes. More on that in a future blog post.