How to Make a Sourdough Starter
You’re probably familiar with the sweet and tangy taste of sourdough bread. But have you ever considered making your own sourdough products at home? It’s easier than you might think. All you need are a few simple ingredients and a little patience. Read on to learn how to make a sourdough starter and begin enjoying your very own sourdough bakes from the comfort of home.
See more: Bread Making Tips for Success
What Is Sourdough?
You may find it helpful to know a little bit about sourdough before diving into making your own. Sourdough is a slow-fermented bread made using a live fermented culture called a sourdough starter. This, rather than commercial yeast, acts as a natural leavening agent. Sourdough is known for having a tangy flavor and chewy texture. The long fermentation process also aids in breaking down the gluten, which makes it easier to digest and absorb. This makes it a good option for those who are sensitive to gluten in other breads.
What You’ll Need
Making sourdough takes a little time but requires very few ingredients. Here’s what you need to get started:
- 1 cup (113 grams) organic whole-wheat flour
- ½ cup (113 grams) cool water
How to Make a Sourdough Starter
Follow these simple steps to make your own sourdough starter:
Day 1
Combine flour with cool water in a glass, stainless steel or food-grade plastic container. Use a container that can hold at least 1 quart. Make sure everything is thoroughly combined with no dry flour remaining. Loosely cover the container and place it in a warm spot (around 70 degrees) for 24 hours.
Day 2
Discard half of the starter, even if it looks like it didn’t grow. Add 113 grams of flour and ½ cup of water (cool water if your home is warm and lukewarm water if your home is cold). Incorporate everything together, cover it back up and let it sit for another 24 hours.
Day 3
You’ll probably see some bubbling on day three, which means your starter is working. Starting on day three, you will “feed” your starter twice a day. Try to space the feedings out as evenly as possible (once at 6 a.m. and once at 6 p.m., for example). Weigh out 113 grams of starter and discard the rest. Add 113 grams of flour and ½ cup of water to the remaining 113 grams of starter. Stir to combine, cover again and let it rest for about 12 hours before feeding again.
Day 4
Continue feeding twice a day, following the same directions as day three. Make sure to weigh out the 113 grams of starter and discard the rest before each feeding.
Day 5
You should see the starter double in volume by the end of day five. There will be plenty of bubbles and what some call “rivulets” on the surface of the starter. When you uncover the container, you should catch a waft of tangy fragrance. If you don’t see this result by day five, repeat what you did on days three and four until you see an active, bubbling starter.
Don’t be discouraged if this part takes longer than five days. Creating a sourdough starter is an art, not a science, and your individual environment is a huge factor in how long it will take the starter to activate.
Next Steps
When the starter is actively bubbling, discard everything except 113 grams and feed it once more. Let the starter rest at room temperature for no more than eight hours. From here on, you can remove the amount of starter you need for your recipes (aim for no more than a cup, or 227 grams). If the recipe calls for more than a cup, feed your starter a few more times without discarding so you have enough to use in your recipe and to retain 113 grams in the container.
How to Care for Your Sourdough Starter
Once your starter is active and ready to be maintained, store it in its permanent container (large glass jars work well) in the fridge. If you’re using a screw-on lid, screw it on very loosely so air can still pass through. Discard all but 113 grams and continue feeding the starter with 113 grams of flour and ½ cup of water at least once a week. The more often you feed it, the more quickly it will be ready for baking.
How to Use Your Sourdough Starter
Once your starter is ready to go, check out these recipe ideas for using it:
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