This living, bubbling mixture of flour and water is the heart and soul of your sourdough bread, connecting you to the timeless tradition of artisanal baking.
Welcome back! Today, I’m diving into the world of sourdough—a journey that has transformed my baking. If you’ve ever wondered how to make a sourdough starter from scratch, join me as I share my experiences, challenges, and triumphs in this adventure.
Why Start from Scratch?
Sourdough has a unique appeal. Unlike bread made with commercial yeast, sourdough relies on wild yeast and bacteria from the environment. Here’s why making your own starter is worth it.
1. Rediscovering Ancient Techniques
Making a sourdough starter from scratch reconnects us with ancient bread-making techniques. This method dates back thousands of years, long before commercial yeast. It’s a nod to those in the past who perfected this art without modern conveniences.
2. Better Digestion and Nutrition
Sourdough bread offers significant health benefits. The fermentation process breaks down gluten, making it easier to digest. Sourdough also has a lower glycemic index and is packed with beneficial bacteria that support gut health. By creating your own starter, you can enjoy these health benefits with every loaf.
3. A Taste Like No Other
The flavor of sourdough bread is unparalleled. Natural fermentation produces a tangy, complex taste that commercial yeast can’t replicate. Each loaf reflects its environment and the wild yeast in it. Starting from scratch allows you to cultivate these unique flavors in your own kitchen.
4. Reducing Waste, Embracing Natural Processes
Creating a sourdough starter is sustainable. It requires only flour and water—no packaged yeast. Plus, maintaining a starter promotes a zero-waste mindset. You can use the discard (the portion of starter you remove before feeding it) in various recipes, reducing food waste.
Is Making a Starter from Scratch Too Difficult?
Some say creating a sourdough starter from scratch is too complicated or time-consuming. I think the problem is people tend to over complicate the process. Yes different temperatures, environments and flour can change the outcome. That’s why you shouldn’t compare yours to one you’ve seen online. These things won’t effect your own journey much as you’ll likely use the same flour, same room and therefor fairly unchanging temperature and environment. I quickly learned that patience and consistency are key. Once you get the hang of it, maintaining a starter becomes a simple part of your routine.
Making a sourdough starter from scratch has been a rewarding journey. It’s not just about the taste; it’s about reconnecting with our food, traditions, and health. So, grab some flour and water, and start you r own sourdough adventure. Your taste buds—and perhaps even the planet—will thank you.
Try It for Yourself!
I encourage you to try making your own sourdough starter. Experience the difference and see if you become as hooked as I am. Here’s a basic outline of the process:
Making Sourdough Starter From Scratch
Ingredients
- Bread Flour
- Warm Water
Instructions
- Day 1: In a clean glass jar, combine 50g of bread flour with 50ml of water. Mix thoroughly. Cover the jar loosely with a clean cloth or a loose-fitting lid to allow airflow. Leave at room temperature until the same time tomorrow.
- Day 2: In a second jar, pour 50g of yesterdays starter in and add 50g of fresh bread flour and 50ml of water. Mix well and cover again. Clean out the first jar so it's ready to use the next day.
- Day 3: Repeat day 2! 50g starter, 50g flour, 50g water. Mix well and cover.
- Day 4: The starter should start to show bubbles and a have a tangy aroma. Continue with the same process as Days 2 & 3 discarding half and feeding it with 50g flour and 50ml water. Do this at the same time each day and you’ll observe increased activity and expansion as the natural yeast population grows.
- Congratulations! by Day 7 (or sometimes longer), your sourdough starter should be mature, vibrant, and ready to leaven delicious bread. It should have a bubbly, frothy appearance and a delightful tangy aroma.
- To keep your sourdough starter thriving, continue regular feedings once a day or as needed, depending on your baking frequency. Always discard half before each feeding and maintain the 1:1:1 ratio to keep the balance of yeast and bacteria. On days or weeks when you are not baking, simply pop 50g of your starter in the fridge until needed. Take out a day or two before your next bake, allow it to return to room temperature, and resume feeding routine until you see it return to its risen, bubbly form (with a well esteblished starter this will only take 1 or two feeds to liven up again from refrigeration.)
Notes
- Keep your sourdough starter away from direct sunlight and extreme temperatures.
- Use warm water to encourage yeast activity.
- Don’t be discouraged by slight variations in fermentation time; every starter is unique!
- Experiment with different flours to create unique flavors in your sourdough bread.
- To test if your starter is ready to be baked with simply pop a small spoonfull into a glass of water. A thriving active starter will float at the top. If it sinks it may need another feed or two.
If you feel ready to try some delicious recipes to put your brand new starter to the test Tap here for all of your cooking/baking inspo needs! From sourdough pizza’s, to discard crackers to fluffy sourdough pancakes. If you came here for my sourdough bread recipe click here
I’d love to hear your thoughts on making a sourdough starter from scratch. Have you tried it? What was your experience? Share your stories and photos in the comments below. Let’s keep the conversation—and our new sourdough starter—alive.
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