How To Make Sourdough Starter

***To Make a Gluten Free Sourdough Starter CLICK HERE

Making a sourdough starter is a straightforward process, and you don't need many tools to get started. Here's a basic guide on how to make a sourdough starter along with the tools you'll need:

Ingredients:

  • Whole grain flour (such as rye or whole wheat) I personally used organic rye
  • Water- room temperature (preferably filtered, distilled, or non-chlorinated)

Here is Everything you need to get started with sourdough (paid ad)

Tools:

  1. Glass Jar: You'll need a clean, glass jar with a wide mouth, preferably with a capacity of at least 1 quart (1 liter).
  2. Kitchen Scale: A kitchen scale is useful for accurately measuring ingredients.
  3. Wooden Spoon or Spatula: For mixing the flour and water.
  4. Kitchen Towel or Coffee Filter: To cover the jar, allowing airflow while keeping out debris and insects.
  5. Rubber Band or String: To secure the covering over the jar.
  6. Marker or Label: To mark the starting date of your sourdough starter.

Instructions:

  1. Day 1: In the glass jar, combine 100 grams of whole grain flour (rye or whole wheat) with 100 grams of lukewarm water. Mix until all the flour is hydrated and no dry patches remain. Cover loosely with a kitchen towel or coffee filter, and secure it with a rubber band or string. Label the jar with the date.

  2. Days 2-7: Once daily, "feed" your starter by discarding about half of the mixture and adding 100 grams each of flour and lukewarm water. Stir well, cover, and let it sit at room temperature. You should start to see bubbles forming, indicating fermentation is taking place. By around day 3-7, your starter should become active, doubling in size after a feeding, and developing a tangy aroma.

  3. Maintenance: Once your starter is active, you can keep it at room temperature if you plan to bake frequently. Otherwise, you can store it in the refrigerator and feed it once a week to keep it healthy and active. When feeding, you can discard or use the excess starter for baking, or give it to a friend. 

Tips:

  • Maintain a consistent feeding schedule to keep your starter healthy.
  • Use lukewarm water, as cold water can slow down fermentation.
  • Whole grain flours contain more nutrients and microorganisms, which can help jumpstart fermentation.
  • Patience is key; sourdough starters can take several days to become active, depending on environmental factors like temperature and humidity.

With these simple tools and steps, you can create and maintain a thriving sourdough starter, ready to use for delicious homemade bread and other baked goods.