Creating a sourdough starter from scratch is easy and only requires two ingredients it is that simple!
Just high protein flour and water. ( I used King Arthurs Bread flour 12g protein )
The difficulty is the waiting! Once you let that good stuff grow you can use the fermented base for many delicious easy recipes like breads, cakes, and even cookies.
I’ve had mine going strong for over 6 years, and it’s become an essential part of my kitchen.
What is a Sourdough Starter?
A sourdough starter is a live, fermented mixture of flour and water that develops natural yeasts and bacteria. Allowing your bread to rise naturally, without the need for commercial yeast. It’s a time-honored method that was used long before instant yeast packets were a thing.
Why You’ll Love Sourdough
Sourdough has a rich history and a deeper flavor than bread made with instant yeast. It’s loaded with beneficial bacteria, which helps break down phytic acid an antinutrient found in grains that can block the absorption of some nutrients.
Traditional methods like sourdough fermentation make grains more digestible and nutritious.
Plus, once you’ve tasted homemade sourdough bread or pancakes (hotcakes), you’ll see why store-bought versions just don’t measure up!
FAQs About Sourdough Starters
How long does it take to make a sourdough starter?
On average, it takes about a week to establish an active starter. Depending on the temperature of your home it can take up to two weeks to be fully ready for baking bread.
Do you have to discard part of your sourdough starter each time you feed it?
Yes, especially when you’re first developing it. Discarding prevents the starter from becoming too large and ensures it stays healthy. Once established, you can use the discarded portion in other recipes!
How do you know when your starter is ready to bake?
Your starter is ready when it has doubled in size within 4–12 hours after feeding and is full of bubbles. You can also perform the float test by dropping a bit of starter into the water; if it floats, it’s good to go.
Sourdough Starter Recipe
Ingredients:
Flour (High protein flour above 12% works well like bread flour I just add in a dash of whole grain or unbleached all-purpose with a little rye has worked well also)
Filtered water
Tools:
Glass bowl
Wooden spoon
Tea towel
Instructions:
Day 1:
In a glass bowl, mix 1/3 cup flour and 1/3 cup water. Stir well to combine and cover with a clean tea towel. Let it sit at room temperature for 24 hours.
Day 2:
Discard half of the mixture, and add 1/3 cup of flour and 1/3 cup of water. Stir vigorously and cover.
Repeat this process every day, discard half and feed the starter until it’s bubbly and active (depending on the tempature in your home 70-85 degrees is ideal and can be quicker in the summer months usually by day 7-12 you will be ready to bake ).
How to Store Your Starter:
In the fridge for occasional use:
If you’re not baking daily, you can store your starter in the fridge and feed it once a week.
On the counter for daily use:
If you plan to bake frequently, keep your starter at room temperature and feed it daily.
Once you’ve got an active starter, check out how to make a sourdough artitisan bread loaf or keep it on hand for daily recipes like pancakes, bread, or cookies, sourdough will bring your recipes to life.
Thanks for joining me in this sourdough adventure! If you have any questions, feel free to ask in the comments. Enjoy your homemade starter and happy baking!