Our health starts in the kitchen!
Regularly eating ultra-processed foods, like many breads, puts you at risk of exposure to toxic chemicals in food packaging. Harmful chemicals in bread packaging, such as bisphenols, phthalates, HPDE, and LDPE, can contaminate food and put you at greater risk for health effects. Making bread at home allows you to take control of your health by knowing what ingredients go into your food, how it’s prepared…and stored! One of the easiest and most rewarding at-home food activities you can do is grow your own sourdough starter! Curious to hear more about what a sourdough starter is and how you can make one? Keep reading to discover your next kitchen activity!
What is a Sourdough Starter?
A sourdough starter is a cherished part of many people’s kitchens…especially at the beginning of the pandemic! While some people took up making a sourdough starter as a hobby recently, it’s been a staple in cooking for centuries.
A sourdough starter is a culture of yeasts and bacteria that form the backbone of sourdough bread. These cultures ferment water and flour. This process produces carbon dioxide, which leavens the bread. It also gives sourdough its distinct tangy flavor…and extends the shelf of bread naturally [1]!
Scared off by the thought of growing bacteria and yeasts in your home? Don’t be! These culture elements are essential to raising the dough and making it safe to eat when prepared correctly.
How Do I Make A Sourdough Starter from Scratch?
The amount of complex sourdough starter guides online can make it seem overwhelming to get started. Luckily for you, we have a quick rundown on how you can get started with growing a sourdough starter at home.
To make the perfect starter for sourdough, follow these tips:
- Obtain the equipment you need, which you can easily purchase from your local grocery store
- Measure the correct amount of flour to mix with water
- Create a “feeding” schedule for your culture as it becomes more active
- Refresh and maintain your sourdough starter
- Store it properly, either at room temperature or in the refrigerator
With just a handful of ingredients and 10 minutes a day, you, too, can be a part of the community creating baked goods at home. Read on to get started with making your first sourdough starter from scratch!
What Do I Need to Make A Sourdough Starter?
Before you can get started with your sourdough starter, you have to get your supplies!
You’ll simply need:
- A base flour
- Water
- Spatula
- Large glass jar
- Breathable cloth or loose lid
- Kitchen scale
- Thermometer
All these ingredients will work together to create the dough of your dreams. Now, let’s pick the perfect flour for your new creation.
Best Sourdough Starter Recipe
Treat your sourdough starter as a live and changing activity that requires some care and attention. While this new pet doesn’t require walks and cuddles, it does need to be fed. If you follow these instructions, you’re sure to have an exciting and rewarding new hobby to share with your friends and family.
Day 1 - Initial Mix
Creating a sourdough starter is an exciting journey into the world of fermentation and baking. On Day 1, you will initiate the process by combining flour and water, setting the foundation for a thriving colony of wild yeast and beneficial bacteria. Here’s how to get started!
Ingredients Needed
- Whole Grain Flour: Whole wheat or rye flour is ideal for the initial mix as it contains more nutrients and wild yeast than all-purpose flour.
- Water: Use filtered or dechlorinated water to avoid any chemicals that might inhibit fermentation.
Step-by-Step Instructions
- Measure Ingredients: Weigh out 100 grams of whole grain flour and 100 grams of water.
- Combine: Combine equal parts of whole grain flour and water in a clean glass jar.
- Mix Thoroughly: Use a spatula or a spoon to mix the ingredients until no dry bits of flour remain. The mixture should have a thick, paste-like consistency.
- Cover Loosely: Cover the jar with a breathable material, such as a cloth or a loose lid. This allows air to circulate while keeping out contaminants.
- Let Sit: Place the jar in a warm spot at room temperature, ideally between 75-80°F (24-27°C). This temperature range is optimal for the growth of wild yeast and bacteria.
Day 2 - First Feeding
Congratulations on reaching Day 2 of your sourdough starter journey! By now, you should start to see the first signs of fermentation in your mixture.
Look for small bubbles forming on the surface and a slight rise in the volume of the starter. These are indicators that the wild yeast and bacteria are becoming active and thriving. If you notice these signs, it’s time to proceed with the first feeding.
How to Feed Your Starter
To feed your starter, begin by discarding half of the mixture with a spatula. This may seem counterintuitive, but removing a portion of the starter helps maintain a balanced environment and prevents it from becoming too acidic.
After discarding half, add 50 grams of all-purpose flour and 50 grams of water to the remaining starter. Mix thoroughly to ensure that the new flour and water are fully incorporated. The end results should have a consistent texture.
Once mixed, cover the jar loosely again to allow for airflow and let it sit at room temperature for another 24 hours. This feeding process not only nourishes the yeast and bacteria but also encourages them to multiply, setting the stage for a robust and active sourdough starter.
As you continue this routine of mixing, discarding, and feeding, you’ll notice your starter becoming increasingly bubbly and aromatic. These signs indicate that your sourdough starter is well on its way to becoming a lively culture ready for baking!
Days 3-7: Daily Feedings
Consistency becomes key as you enter Days 3 through 7 of nurturing your sourdough starter. Each day, you will continue the process of discarding half of your starter and feeding it with equal parts flour and water—typically 50 grams each. This daily ritual not only sustains the yeast and bacteria but also helps to develop the starter's flavor and strength.
During this period, you should observe noticeable changes in your starter. As it becomes more active, you’ll see an increase in bubbles, indicating that fermentation is progressing well.
Additionally, the mixture will begin to rise more significantly after each feeding, showcasing the growing population of yeast that is producing carbon dioxide.
Another exciting development during this week is the emergence of a distinct sour aroma. This scent is a result of lactic acid bacteria thriving in your starter, contributing to the characteristic tang of sourdough bread.
Maintaining a consistent feeding schedule is crucial for building a healthy sourdough starter. Ideally, you should feed your starter at the same time each day. Regular feeding times help to stabilize the fermentation process and ensure that the microorganisms have a reliable food source every day.
By the end of Day 7, your starter should be bubbly, have doubled in size within a few hours of feeding, and possess a pleasantly sour smell. All of these signs indicate that it’s ready for baking!
What Kind of Flour Do You Use for Sourdough Starter?
The hardest step of getting started may be choosing your flour. Different types of flour vary in how they cultivate a healthy yeast population and boost nutrient content. Choose your ideal flour, or try multiple starters with a different flour base!
Whole Wheat Flour
Whole wheat flour is easily accessible and is used by many people starting out. It contains more nutrients and can help boost the fermentation process as compared to refined flours [2]. The wheat kernel has many gut health benefits, which makes it an ideal place for yeast and bacteria to grow.
Rye Flour
Rye flour is another excellent option for those with wheat and soy allergies. It also contains high levels of amylase enzymes [3]. Their presence makes the fermentation process begin sooner than you can say “dough!”
All-Purpose Flour
All-purpose flour is probably the most common base for a sourdough starter due to its accessibility. We prefer other flours on this list due to their nutrient density and richness. However, all-purpose flour is a great and reliable choice for first-timers looking to create a stable and healthy environment for the starter.
Bread Flour
Need to hit a protein goal? Bread flour is an ideal choice! Known for its greater protein content than traditional flour, use this option as your base if you’re looking for some extra protein in every meal. Additionally, the higher protein content can help with the rising process to create fluffy bread treats.
Key Considerations
As you are choosing your flour, make sure to keep these tips in mind:
- Always use unbleached flour, as bleached flour can have an impact on microbial growth and cause issues with the fermentation process.
- When looking for organic flour options, be mindful that the enzyme interactions could affect the fermentation process [4]. You might need to experiment and alter the amount of water used to create the right consistency. However, we still recommend shopping organically to avoid chemical exposure and pesticides.
- If you are gluten intolerant, opt for an almond flour or gluten-free base.
How to Know If Your Sourdough Starter Is Mature
And just like that - your starter is all grown up! A mature starter won’t be hard to identify. Depending on the speed of the fermentation process, it can take five days to 2 weeks for your starter to mature.
Look out for these signs so you can graduate your starter to a maintenance level:
- Doubling or tripling in volume within 4-12 hours after feeding
- A smell and aroma that is mildly tangy and sweet - but not unpleasant
- Lots of bubbles or froth - kind of like a cauldron!
- A looser but not quite watery consistency
- Small amounts of starter content floating to the surface of the water
How to Use A Sourdough Starter
Using a sourdough starter is a rewarding experience that opens up a world of delicious baking possibilities. The primary use of a sourdough starter is in bread recipes, where it acts as a natural leavening agent.
To make sourdough bread, you typically mix your active starter with flour, water, and salt. The wild yeast and bacteria in the starter ferment the dough over time, creating a unique flavor and texture that commercial yeast cannot replicate.
For beginners, there are numerous straightforward sourdough bread recipes available that guide you through the process step-by-step, helping you achieve a beautifully risen loaf with a crispy crust and airy crumb.
How to Maintain A Sourdough Starter
Now that your sourdough starter has reached a level of stability, it’s time to nurture it with a bit of daily care. Think of it as a little pet that needs your attention! Finding a moment in your day—whether it’s during a break between meetings or after a phone call—to check in on your starter can be a rewarding ritual.
Feeding your starter daily is essential, and for beginners, a simple 1:1 ratio of flour to water works wonders. As you become more familiar with your starter’s personality, you might even experiment with different ratios that suit its activity level and your baking schedule.
Consistency is key for starter maintenance. However, life can get busy, and if daily feedings feel overwhelming, it’s perfectly okay to give yourself some grace.
Storing your starter in the fridge is a great alternative. It will slow down the fermentation process. If you refrigerate your sourdough starter, you will only need to feed it once a week. Just remember to bring it back to room temperature and feed it a couple of times before you plan to bake. This flexibility allows you to enjoy the process without the pressure, ensuring that your sourdough journey remains a joyful experience!
What Is Sourdough Discard?
One’s discard is another’s treasure! Sourdough discard refers to the portion of your sourdough starter that you remove during the regular feeding process.
When you feed your starter, you typically discard a part of it. This is done to maintain a manageable quantity and to refresh the remaining starter with new flour and water.
Discarding starter is essential for keeping the microorganisms in your starter healthy and active. By discarding daily, it ultimately leads to better bread.
Although the term "discard" implies waste, it is somewhat misleading. The removed portion is usable! In fact, sourdough discard can be a valuable ingredient in various recipes, adding a unique tangy flavor to baked goods.
Sourdough discard can be used in the following ways:
- Pancakes
- Waffles
- Muffins
- Cookies
- Quick breads
- Pizza dough
- And more
Using sourdough starter discard while cooking and baking enhances flavor and moisture. It also reduces food waste!
If you have a substantial amount of discard, you can store it in the refrigerator for later use, allowing it to develop a more pronounced sour flavor over time!
Can You Use Sourdough Discard to Make A New Starter?
No need to waste perfectly good discard! Since sourdough discard contains live yeast and bacteria, it can be used as a starter to create a new sourdough culture.
While discard may not be as robust as a fully developed starter, it still has the potential to ferment and grow into a lively starter with proper care and feeding.
Spread the love of sourdough. Share your discard with a friend so they can make their own sourdough goodies at home!
When sharing your discard, it’s helpful to explain to the recipient how to activate it. They can start by mixing the discard with equal parts flour and water, allowing it to sit at room temperature for a few days, and feeding it daily until it becomes bubbly and active. This process will help them cultivate their own unique sourdough starter.
How to Store A Sourdough Starter
Storing your sourdough starter properly is essential for maintaining its health and longevity. Here are three effective methods for storing your starter, each with its own benefits.
Refrigeration
One of the most common ways to store a sourdough starter is in the refrigerator. This method slows down the fermentation process, allowing you to reduce the frequency of feedings.
When stored in the fridge, you should feed your starter once a week to keep it healthy. Simply take it out, discard half, and feed it with equal parts flour and water.
After mixing, let it sit at room temperature for a few hours before returning it to the fridge. This routine helps ensure that your starter remains active and ready for baking whenever you need it.
Drying
If you want to store your sourdough starter for an extended period, drying it is an excellent option. To do this, spread a thin layer of your starter onto an unbleached parchment-lined baking sheet or a silicone mat.
Allow it to air dry completely, which may take several hours to a couple of days, depending on humidity levels. Once dried, break it into small pieces and store the flakes in an airtight container or a sealed silicone bag.
Dried starter can last for months and can be reactivated by mixing it with water and flour, allowing it to ferment again.
Freezing
Freezing your sourdough starter is another effective storage method, particularly if you want to keep it for a longer duration without worry. To freeze your starter, pour it into steel ice cube trays and freeze until it is solid.
Once frozen, transfer the cubes to a resealable silicone bag or an airtight container. When you’re ready to use it, simply thaw a cube at room temperature, then feed the thawed sourdough starter with equal parts flour and water to reactivate it.
Common Issues with A Sourdough Starter
Feeling sour about your sourdough outcomes? There are a few troubleshooting tips you can do to help keep your starter alive.
Sourdough Starter Not Rising
One of the most frequent concerns is when a sourdough starter fails to rise. When sourdough doesn’t rise, it could be due to insufficient feeding frequency, temperature fluctuations, or the type of flour used.
If your starter isn't bubbling or rising after a few days, consider increasing the frequency of feedings to twice a day. Additionally, ensure that you're using quality flour. Unbleached flour is best for feeding a sourdough starter.
Make sure that your starter is kept in a warm, stable environment. If your starter has been in the fridge for a while, it may need several feedings at room temperature to regain activity.
Malodors and Contamination
Another issue that bakers may encounter is unpleasant odors emanating from the starter. A strong vinegar smell typically indicates that the starter is hungry and needs to be fed more frequently.
However, if the starter smells rotten or has developed a pink or orange tint, it may be contaminated.
Mold can also be a concern. If you see any fuzzy growth or discoloration. Always err on the side of caution. Throw out any starter that you believe is contaminated and start anew.
Always start this process with clean materials. Also, using filtered water can help prevent these issues.
Turns Into Hooch
Hooch is the liquid that sometimes forms on top of your starter. It's a sign that your starter is hungry and has consumed all available food. There are a few things you can do if hooch forms on your starter.
Stir it back in. If the hooch is clear or slightly gray, you can simply stir it back into the starter. This reincorporates the acids and can add flavor to your sourdough.
If you prefer, you can pour off the hooch before feeding your starter. This is especially recommended if the hooch has a strong smell or unusual color.
Lastly, adjust feeding schedule: The appearance of hooch suggests that you need to feed your starter more frequently or increase the amount of food at each feeding.
How to Make Your Own Starter for Sourdough?
Making your own sourdough starter is a rewarding and straightforward process that begins with combining equal parts of whole-grain flour and water in a glass jar. Over the course of several days, you will feed the mixture daily, observing the bubbles and rise that indicate fermentation is taking place.
As your starter develops, it will become increasingly active and aromatic, ready for baking delicious bread. Don’t be afraid to experiment with different types of flour or feeding ratios to find what works best for you and your starter. Enjoy the journey of nurturing your starter, as each day brings new discoveries and the delightful anticipation of creating your own homemade sourdough!
Resources
[1] https://asm.org/articles/2020/june/the-sourdough-microbiome
[2] https://richemont-club.es/images/easyblog_articles/84/ma2021---Sourdough-improves-the-quality-of-whole-wheat-flour-products-Mechanisms-and-challenges-A-review.pdf
[3] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11241332/
[4] https://www.sciencedirect.com/science/article/abs/pii/S0963996918300619