How to Make Your Own Sourdough Starter is a step by step simple guide on how you can create your very own starter at home.
Sourdough is literally what the name implies. It is dough that is soured by the fermentation process. This simple process of fermentation captures the wild yeast that is in your enviornment thereby creating an alive food which will then become a levening ingredient for any baked good you would like to make.
In fact, this is the very same method I used for to make my personal sourdough starter that I use weekly if not daily. I have been asked so much about all the things I am able to bake in my kitchen using my starter that I wanted to share how easy it is to make one for yourself. I have several recipes that I share on the blog that use starter and you can find those here.
Now first ,you may wonder what is a sourdough starter?
To simply put it, it is a natural process that allows you to caputre the wild yeast that is in your environment though this fermentation process. You can use a starter in place of anything you would use yeast for. Pancakes, breads, cinnamon rolls, waffles, donuts etc.
You may wonder why someone would utilize a starter instead of just buying a regular packet of yeast?
The process of using a starter actually breaks down the phytic acid that is present in grains and makes them easier for your body to digest. Simply put they are a healthier way to eat grains. Plus, I think it adds a depth of flavor with it being sourdough that you cannot get by using a stre bought yeast.
What You Will Need To Make The Sourdough Starter
1 cup (120g) of flour
1/2 cup ( 120g) of filtered water
A glass bowl
Add one cup of flour and one cup of water to a glass bowl. Make sure to mix and get all the little bits of flour off the walls of bowl so it is completely incorperated. Place a tea towel over the mixutre and let it sit on your countertop for 24 hours.
Discard half of the mixture. Then repeat the process of adding one cup of filtered water and one cup of flour to the mixture. Make sure to completely combine them. Allow it to sit out on the counter for another 24 hours.
You will repeat the exact same steps as Day Two. Discarding half, adding 1 cup of filtered water and 1 cup flour.
Day Four & Five:
Repeat the exact same steps as days two and three. By day four you may have bubbles forming, if you don’t see those bubbles just yet, check it on day five.
Day Six & Day Seven:
By this time you should be seeing those beautiful bubbles in your starter. There may be even a sour like smell. This is normal. On these two days you are gonna feed your starter twice instead of just the once.
By day 8 your starter should be ready to test. A good sourdough starter is bubbly and doubles after you feed it.
Storing Your Starter:
Unless you are going to use your starter every day and feed it everyday, you should keep your starter in a glass container with a lid (I use a half gallon mason jar with plastic lid). Keeping your starter in the fridge will put a pause on the fermentation process and allow your starter to rest when not in use.
Feeding your Starter:
Feeding your stater is super easy. You simply take the starter out of the fridge and add about a cup or so of flour and 1/2 cup (120g) or so of filtered water to it. It is not an exact measurement needed here. I never measure anymore. Once you understand the process it will be super easy to maintain. After feeding the starter, let it sit out on the counter for a minimum of 4 hours before placing it back in the fridge so it can ferment a bit before resting again.
- It is a good idea to feed your starter once a week or so if keeping it in the fridge. I have waited longer and my starter was fine but as a general rule, it should be fed every now and again to keep it happy.
2. Always use a glass container and wooden spoon to keep any other bacteria from interferring with your starter
3. When left on the counter after feeding, make sure to not tighten the lid allowing for air flow.
4. Use filtered or natural water when adding to your starter. Chlorine can interfere with the wild yeast in your starter.