Sourdough Starter

This straightforward, easy-to-follow method is perfect for anyone who wants to learn how to make a sourdough starter the easiest way possible!

What is a sourdough starter?

A sourdough starter is a living culture of wild yeast and lactic acid bacteria that is used to make bread rise. It is created by combining flour and water and allowing it to ferment. 

Over time, the natural yeasts and bacteria present in the environment and on the flour begin to feed on the mixture. A portion of active sourdough starter is added to dough in order to make it rise during the baking process.

Sourdough bread has a distinct and complex flavor profile that cannot be beaten. The natural fermentation process in sourdough gives the bread a tangy, slightly sour taste.

The fermentation process in sourdough also helps to make the bread easier to digest for some people that might be sensitive to gluten. (It does not remove gluten from bread.)

How long will it take?

Creating a healthy and vibrant sourdough starter can take anywhere from 7 to 14 days depending on several factors. The temperature of your kitchen is the most important factor to consider.

Starters thrive in a warm environment, ideally around 75°F (24°C). But, you can still create a sourdough starter in a cooler environment.

NOTE: I created my starter in a kitchen that was 68°F (20°C) with no issues. It only required a little more patience as it took about 10 days before I could bake with it.

Trust me, this process is totally worth it. Once you’ve got it going, a healthy and vibrant sourdough starter will reward you with delicious bread for years to come!

EQUIPMENT

• Glass jar
• Offset Spatula
• Baker’s Scale

INGREDIENTS

• 6 cups (720 g) organic all-purpose flour
• 3 cups (360 g) organic whole wheat flour
• water

INSTRUCTIONS

• Mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in an air-tight container. This is what you will feed your starter with.
• DAY 1: Add 1 cup of flour and ½ cup of water to a clean jar. (120g flour + 120g water) Stir the mixture thoroughly and cover the jar with a lid or breathable cloth, secured with a rubber band. Place the container in a warm location, around between 75°F (24°C) for 24 hours.
• DAY 2: Give the starter a stir to help incorporate a little air. Cover the jar and let it rest for another 24 hours in a warm spot.
• DAYS 3-7: Every 24 hours, discard all but 2 tablespoons of the starter and feed it with ½ cup fresh flour and ¼ cup water. (60g flour + 60g water) Mix thoroughly until well combined. Repeat this daily feeding routine, discarding and feeding, for about 7 to 10 days or until your starter becomes active, bubbly, and doubles in size within 4-12 hours of feeding.

Tip for a sluggish starter

• If your starter seems sluggish after the 4th day, begin stirring in 2 tablespoons of flour along with 2 teaspoons of water into the starter, 12 hours after you fed it. This will help to give it a boost until the next feeding.

What’s next?

• I recommend continuing to feed your starter daily for the first two weeks after you’ve gotten it established in order to keep building up the yeast and bacteria. This will provide you with a very robust and mature sourdough starter.
• I have written an article that provides comprehensive guidelines and tips on maintaining a sourdough starter, covering aspects such as feeding schedules, temperature control, troubleshooting, and flavor development. It offers valuable insights and practical advice to help you keep your sourdough starter healthy and vibrant for successful baking adventures.