Making Sourdough Starter From Scratch
Learn how to make a sourdough starter from scratch with this simple guide. Using just flour, water, and patience, you'll create a natural leavening agent perfect for baking flavourful, artisanal bread at home.
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
Tips for success
- 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.