Sourdough starter

Sourdough Starter

Learn how to make a homemade sourdough starter from scratch.

TOTAL TIME: 7-8 days

I use large mason jars for my starter. To mix the starter I recommend using a spatula or smaller wooden spoon. They both work great!

I like to keep my starter in the oven to keep it warm. Especially in the winter this is where I keep it when I’m starting one from scratch.

If it’s in a cold place the yeast will not activate. Same as using warm water for the starter. If you use cold water the yeast will never activate. Though if you use too HOT water it could kill the yeast producing. Make sure the water is warmer than room temperature. I put my water in the microwave for 30 seconds .

Another important factor is the flour you use for the starter. I highly recommend using unbleached all purpose or unbleached bread flour. You can use whole grain wheat but I haven’t had much success with it.

I place a rubber band on where the mixture is. That way each day it helps me see how much to discard- since you need to discard half of it each time.

It will also let you know on the final days (7-8) when it’s doubled in size. Which tells you it’s active and ready.

*I recommend using a large mason jar for your starter. After mixing it just place the lid on loosely. You can use a tea towel also but I just use the lid.

Ingredients

• Flour (Whole grain wheat, unbleached all purpose, and einkorn are all great choices.) 
• Filtered water – a little warmer than room temperature

Instructions

1. On day one, mix one cup of flour and one cup filtered water that is slightly warmer than room temperature . I put the water in the microwave for 30 seconds to create this. Stir vigorously, making sure to scrape down the sides and incorporate everything. The consistency of the mixture should look like a pancake mixture. I recommend using a mason jar for it. Put the top on it after combined loosely. If you are not using a mason jar that’s fine just place a clean tea towel over the bowl and set aside. Put a rubber band around the jar and place it where the mixture is. That way each day you know how to discard half of it and by day seven-eight you will know when it’s ready to use- if it’s doubled in size. Allow it to sit for 24 hours. **Make sure you keep your starter in a warm place! This is important. I usually keep mine in the oven especially during the winter.
2. On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup water, stir vigorously, and cover.
3. Repeat the day two instructions for days three and four. Make sure to keep placing that rubber band where the mixture is.
4. Day five decrease the water to 1/2 cup.
5. On days six and seven, do the same but feed it every 12 hours, instead of every 24. This is where the rubber band placement is important. The following days you have to see when it doubles.
6. By day seven to eight, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other sourdough goodies. You will know it’s working if it bubbles, and doubles in size.

Notes

Sourdough Starter Maintenance

Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years.
In The Refrigerator For Occasional Use
Storing it in the refrigerator slows down the fermentation process, so one feeding every week, or every other week, is sufficient.

On The Counter For Daily Use

The bacteria in the starter, are active at room temperature, they will have to be fed more often if kept in this state.

If you leave your starter out on the counter, you will need to add flour and water every day. You will also have to be baking daily to use up all that starter.

Most people probably won’t use the starter quite so much, unless you own and operate a bakery. I would recommend storing it in the refrigerator between uses. Just take it out the day before you plan on baking and fed it.