Sourdough Starter
Wild yeast; a fermented mixture of flour and water is the ingredient at the heart of sourdough bread.
This simple step-by-step guide will walk you through the process from start to finish, perfecting your sourdough starter.
Supplies & Ingredients
Creating the starter
1 quart jar
1 cup flour
1/2 cup water
Feeding the starter
1 cup flour
1/2 cup water
Water
It is important to keep in mind while creating & feeding your sourdough starter that tap water can have chemicals, including chlorine, that may inhibit the progress of your starter. For this reason, it is best to use bottled or filtered water.
Flour
There are so many different types of flour; bleached flour, unbleached flour, whole wheat flour, rye flour, spelt flour, bread flour, unbleached bread flour, almond flour, the list goes on. For sourdough starters it is best to stick with the basics. Unbleached bread flour and rye flour are among the best options in my opinion. You can also do a mixture of flour, however make sure you keep it consistent or you may delay your starter by changing types. Organic flour has different enzymes, so if using organic flour the times and results may not be accurate.
Temperature
The temperature in which you store your sourdough starter is important, impacting the degree of fermentation. Most commonly, sourdough starter is left at room temperature, usually on the counter or in a cupboard. However if you live in a cold climate (such as Canada), in the winter months this can delay your starter. Keeping it in a warmer spot such as near a vent or in a sunny window can help.
It is recommended to keep your starter in an environment between 23.5-26.5°C. A temperature too high can encourage unhealthy bacteria, and too low can slow, or prevent fermentation. A consistent temperature is also ideal.
Steps
Day 1: Combine the flour and water in your cleaned jar, mixing thoroughly. Mixing with a fork helps to get rid of any clumps of flour. Cover the jar with a loose covering (such as an unsecured lid, beeswax wrap, or plastic wrap) and let rest for 24 hours.
Day 2: At this point, there may be visible bubbles (this means fermentation has started!) or there may be no visible activity. Both are normal, depending on many factors (temp/type of flour/water used). Regardless, discard half of your water/flour mixture. Add another 1 cup of flour and 1/2 cup of water, again mixing thoroughly. The consistency after feeding your starter should resemble plain yogurt (runnier than Greek). Let rest another 24 hours.
Day 3: By now you will likely see activity in your starter - bubbling, growing in size and maybe a clear/brown liquid settling on top. Although this liquid looks odd and usually smells bad (sometimes resembling gym socks), this is called ‘hooch’ and is completely normal. You can remove the hooch prior to feeding your starter. Feed again, discarding half of the starter and adding another cup of flour and 1/2 cup of water. Stir until smooth and let rest another 24 hours.
Day 4-6: Repeat the above feeding steps. The starter will rise & fall, when the starter falls it is time to feed it. This can be tracked by tying rope or a rubber band around the jar to monitor the levels.
Day 7: By this time, your starter should be double the size it started, light, and bubbly with a pleasant smell (no more gym socks!) You are now ready to make your first loaf of sourdough bread!
Storing Your Starter
Depending on how often you bake, sourdough starter can be kept at room temperature, or transferred to the fridge. Keep in mind if you store it at room temperature, you will need to continue with daily feeds. If you move it to the fridge, a weekly feed is sufficient and when you are ready to use it, take it out and give it a feed.
I hope that you enjoy the process, embracing all the love and patience that goes into your sourdough bread.
with care · b.k