How to Create a Starter from Scratch
Creating a sourdough starter from scratch is a rewarding process that connects you with the ancient art of bread making. With just flour, water, and a little patience, you can cultivate your own wild yeast and bacteria, leading to delicious bread. Here’s a simple guide to get you started!
What You’ll Need
Flour: You can use all-purpose flour, whole wheat flour, bread flour, rye flour, or a mix. Whole wheat flour tends to have more nutrients, which can help kickstart your starter.
Water: Use filtered or dechlorinated water for the best results.
A Jar or Container: A glass or Food Safe, BPA-free plastic container works well. Make sure it’s clean and has enough space for the starter to expand.
Kitchen Scale: Accuracy is important and a scale takes out any guesswork.
Silicone Utensils: A baking spatula or spoon will be needed to stir your starter.
Lid: Your starter will need to remain covered to keep debris and contaminants out. A loose fitting lid will work best, loose fitting because gas needs to escape. I use a loose fitting silicone lid, a glass lid will work too! You can use a cloth cover or coffee filter with a rubber band but don’t use this for a prolonged time. Cloth and wooden covers can encourage mold growth. Cloth covers can also allow fruit flies and other insects to lay eggs in the surface. We don’t want any of that near our starter!
Measuring Band: You can use a rubber band, hair tie, or even a marker to mark your starter level. This will be helpful so you can see how much rise your starter gets after a feeding.
Day 1: Mixing the Starter
Combine the Ingredients: In your container, mix 25 grams of flour with 25 grams of water. Stir until there are no dry clumps. The mixture should have a thick, paste-like consistency.
Cover: Loosely cover the jar with a lid or a clean cloth. This allows gas to escape while keeping dust out.
Let it Rest: Leave your mixture at room temperature (around 70-75°F or 21-24°C) for 24 hours.
Day 2: Check for Activity & Bubbles
After the first day, you may start to see a few bubbles, which is a good sign! This is a sign that fermentation has begun! If you don’t see any, don’t worry—sometimes it takes a little longer. Sometimes on the second or third day you could see a “false rise”. You might think you’re ready to bake but your starter is still a baby and needs more time and food!
Feed the Starter: Discard half of your mixture (about 25 grams) to keep the yeast population manageable. Add 25 grams of flour and 25 grams of water to the remaining starter. Mix well.
Cover and Rest: Cover the jar again and let it rest for another 24 hours.
Days 3-7: Daily Feedings
Continue the process of discarding half and feeding your starter once every 24 hours. You should start to see more bubbles, and it will begin to rise in volume. Here’s what to do:
Monitor Activity: By day 4 or 5, your starter should become more active and bubbly. It may also develop a pleasant sour aroma.
Adjust Feeding: If your starter is very bubbly and has doubled in size, you can switch to feeding it every 12 hours instead of every 24. This keeps it strong and ready for baking.
Day 7 & Beyond: Ready to Use
By the end of the week, your starter should have a pleasant, tangy smell, be bubbly, and have doubled in size consistently after each feeding. This means it’s ready for baking!
Maintaining Your Starter
Once your starter is active and bubbly, you can either use it for baking or store it in the refrigerator:
For Daily Use: Continue feeding it daily at room temperature.
For Refrigeration: Feed it once a week. When you want to bake, take it out, feed it, and let it sit at room temperature for a few hours to reactivate before using.
Tips & Notes
Feeding Amounts: I used 25 grams of flour and water in the feeding examples. You can use more (50-100g) or less (10-20g) when creating a starter. Keeping round number amounts is always easier when math is involved.
Temperature: If your kitchen is colder, your starter may take longer to develop. If it’s warm, it will ferment faster.
Flour Variety: You can experiment with different types of flour, but a mix of whole wheat and all-purpose flour works well for many bakers. I use unbleached bread flour to feed my starter, I prefer the strength it gives my starter.
Storing Your Starter: If you’re not baking regularly, you can store your starter in the fridge and feed it weekly. Just remember to bring it back to room temperature and feed it before baking.
Conclusion
Making a sourdough starter from scratch is an enjoyable and fulfilling process. With time and care, you'll cultivate a vibrant starter that can lead to delicious homemade sourdough bread. Enjoy your baking journey, and happy baking!
