This is your beginner’s guide to making your own sourdough starter by simply mixing flour and water. It’s that easy!
Nenad has been baking sourdough for the past two years, and before we moved to our new house, we got a little busy and neglected to keep our starter alive. So I decided to take on the task of starting from scratch.
A sourdough starter is something that needs to be maintained, so keep that in mind before committing. It is a living thing and a lot of people compare it to having a pet. Most owners of sourdough starters even give it a name. Currently, we have two starters, Charlie (100% all-purpose flour) and Vladimir (50% rye flour and 50% all-purpose flour).
This post will help any beginner looking to join the sourdough baking craze!
What is a sourdough starter?
A sourdough starter is made up of water and flour. When we combine water and flour, we get a dough.
By mixing the flour and water we are creating a perfect environment for yeast and bacteria to thrive. This mixture breaks down the starches in the sugar, that the yeast can then feed on. It will continue to eat the sugar and then release a gas. To us, those gasses are visible by the bubbles we see in the starter. As we feed the starter, it becomes more active. Additionally, it will have more bacteria.
How do I maintain the sourdough starter?
Once the yeast and bacteria run out of food, you will need to “feed it” again with water and flour. This cycle will create a strong and more active starter. You will be able to visibly see that the starter is running out of food, as it will deflate and you will no longer see any bubbles.
It is important to maintain your starter. You will need to feed it regularly in order to ensure that the microorganisms can thrive. This will then result in a bubbly and active starter, perfect for baking.
How do I measure everything?
Use a food scale. This is a necessary gadget for baking and baking sourdough. You want to ensure that your measurements are accurate in order to yield consistent results. I recommend any basic food scale.
What container do I put the starter in?
Store your sourdough starter in a glass jar. Ensure that your jar is nonreactive and completely clean to guarantee that there are no bad bacteria being introduced to your starter.
We use a mason jar and cover it with a cheesecloth, then place the lid loosely on top. We use a cheesecloth to ensure no dust or other particles get inside the starter. This is optional, a lot of people omit this step.
The following is what you should look for in a storage container:
- Large enough for your starter to grow and double in size, at least 32 oz (we always use wide mouth mason jars, it is easier to mix)
- Easy to clean, like glass
- Includes a lid that can be left slightly cracked to allow air to escape
Ingredients:
- All-purpose flour – unbleached flour will work best, as bleached flour may impact fermentation. For this recipe, I use 100% unbleached all-purpose flour. We rotate through different brands, but we buy King Arthur, Bob’s Red Mill and General Milling flour.
- Water – use filtered water for the best results.
Useful Supplies:
- Food scale
- Glass Jar (Mason Jar or Weck Jar)
- Cheese cloth
- Wooden mixing spoon
Day-to-day Sourdough Starter Instructions
Prepare all your items, take out your food scale and make sure the units are in grams. Ensure that all your supplies are completely clean to avoid contaminating the starter.
Place the mason jar on the scale and press tare to ensure the scale is set to 0 grams.
The goal is to mix equal parts flour and equal parts water. You can mix all of this in the same container. This will result in a starter with 100% hydration.
Day 1:
- Your scale should be set to 0 grams, measure 50 grams of unbleached white flour.
- With the mason jar remaining on the scale, set your scale back to 0 grams.
- Now add in 50 grams of filtered water. Stir the flour and water mixture with a wooden spoon. Next, cover your glass jar with a cheesecloth and top with a loose-fitting lid.
- Place your starter on the counter. It is important to keep your starter at room temperature.
Note: you won’t see much activity after the first day.
Day 2-7:
- During these days, you will want to feed the starter every 12 hours.
- In the same container, feed your starter with 50 grams of unbleached white flour and 50 grams of filtered water. Cover the container and leave out at room temperature. Repeat this process for five more days.
- On days 3-4 you may begin to see some activity and bubbles in your starter. That is a great sign!
- Before each feeding, you may need to discard a small amount of the original mixture before adding fresh flour and water. You will know if you need to discard if the starter has risen close to the top of the jar.
- Note: avoid discarding the starter in the sink, and opt for the trash or using it in another recipe. It may clog up the sink disposal.
Day 7:
- On the 7th day, test your starter to ensure that it is ready to bake. Drop a spoonful of starter into a cup of water. If it floats, it is ready to use for baking your first sourdough bread!
Day 8-14:
- At this point you should have a strong enough starter to make a fluffy sourdough bread. See below for storage instructions.
Because the starter is still very young, it is recommended to continue feeding your starter every day for another week in order to get optimal results. After two weeks, you should have a very strong and active starter.
Troubleshooting your sourdough starter
- Ensure that your equipment and hands are always clean to avoid any bad bacteria from mixing with your starter.
- Unbleached flour is best. Bleached flour may kill the yeast. Additionally, unbleached flour has a higher protein content which is important for sourdough bread.
- Use filtered water for the best results. Tap water that is treated with chlorine, chloramine, etc., which may interfere with the fermentation process.
- Wooden spoon for mixing is ideal, as a metal utensil can interfere with the bacteria in the starter and slow the fermentation process.
- Warm or room temperature water is preferred, cold temperatures will slow down the fermentation process.
Storage instructions
Are you actively baking with your starter?
Then keep the starter at room temperature and feed it every day or after your remove some of the starter when you are baking.
Do you plan to bake once a week?
If yes, you can store the starter in the refrigerator to slow fermentation. You will need to feed it at least once a week to maintain a healthy starter.
If you are not using the starter and only feeding it to maintain, feed your starter and allow it to sit out at room temperature for 2 hours prior to returning it to the refrigerator.
Are you ready to bake sourdough after storing it in the refrigerator?
Be sure to bring it to room temperature prior to baking (remove the night before or morning). You will need to feed it 1-2x prior to baking, in order to bring it back to life and help it become active again.
Frequently asked questions
Can I use other flour for my starter?
Yes! There are so many different starter variations. Just ensure that the flour to water ratio maintains the same. You can use rye and all-purpose flour, 100% rye flour, 100% all-purpose flour, all-purpose flour, whole wheat flour, etc.
The sourdough starter is starting to smell, what should I do?
Sourdough has a distinct smell, but there is a chance to revive it. You can attempt to revive it by taking a clean glass jar and adding some of the previous starter. Now feed with fresh flour and water, with the same ratios as above. Repeat this process for 2-4 days in order to bring your starter back to life. If you see signs of fermentation, then your starter is likely viable.
Note: If it smells spoiled or foul, then likely it has gone bad.
I see a thick white layer on the top surface, what is it?
This is a result of leaving your starter out for too long without feeding it. What you see if the top layer has dried out. Simply scrape off the top layer and discard. Next, you should feed your starter with fresh flour and water, using the ratios above.
What does 100% hydration mean?
Hydration level refers to the ratio of flour to water. It is recommended to have a sourdough starter at 100% hydration to ensure that your sourdough dough will be easier to handle and more consistent.
Beginner’s Guide to Sourdough Starter
Instructions
- Day 1: Combine 50 grams of unbleached white flour with 50 grams of filtered water. Cover the container with a cheese cloth and place the lid loosely on top. Place your starter on the counter at room temperature.
- Day 2-7: Feed your starter with 50 grams of unbleached white flour and 50 grams of filtered water. Cover and place your starter on the counter at room temperature. Repeat this process for five more days.
- Day 7: On the 7th day, test your starter to ensure that it is ready to bake. Drop a spoonful of starter into a cup of water. If it floats, it is ready to use for baking your first sourdough bread. If you are not baking right away, transfer the starter to the fridge and feed weekly with the same ratios.
- Day 8-14: At this point you should have a strong enough starter to make fluffy sourdough bread. Because the starter is still very young, it is recommended to continue feeding your starter every day for another week to get optimal results. After two weeks, you should have a very strong and active starter.
