Sourdough Starter
Sourdough Starter
A few years ago, I decided to make my own sourdough starter from scratch, and to my surprise, it was easier than I thought. I still remember feeling a bit unsure in the beginning, but once I settled into the routine, it became second nature. If you’ve been thinking about starting one yourself, here’s exactly how I do it.
What you’ll need:
Flour: I like to start with whole wheat or rye flour, as they seem to help the starter develop faster.
Water: I use filtered water since chlorine can slow the process.
Equipment:
- A clean glass or plastic jar (I avoid metal)
- Measuring cups
- A spoon or spatula
- A breathable cover, like a clean cloth or a loose-fitting lid
Day 1: In a jar, mix ½ cup of whole wheat or rye flour with ¼ cup of water. Stir until you have a thick paste, cover loosely, and leave it at room temperature (ideally 70–75°F) for 24 hours.
Day 2: Check for small bubbles or a faint sour smell—both signs it’s working. Discard half the mixture, then feed it with ½ cup flour and ¼ cup water. Stir well, cover loosely again, and let it rest.
Days 3–5: Repeat the same routine each day: discard half, feed with the same amount of flour and water, and mix. By day four or five, you should see more bubbles and notice a stronger sourdough aroma—this is a good sign.
Day 6 and beyond: When it doubles in size within 4–6 hours after feeding and smells pleasantly tangy, it’s ready to bake with. At this stage, I usually switch to all-purpose flour for feeding, but that’s optional.
- If I’m not baking for a while, I store it in the fridge and feed it once a week.
- If I’m baking often, I keep it at room temperature and feed it daily.
- A few tips I’ve learned:
- Feed it at the same time each day if keeping it out.
- If a dark liquid (hooch) appears on top, it’s just hungry—either stir it in or pour it off before feeding.
- Keep tools and jars clean to prevent unwanted odors or mold.
Reference: Theearlyrisebaker https://www.facebook.com/share/p/1FGZVbhJ8Q/?mibextid=wwXIfr