Create Your Own Sourdough Starter From Scratch

Create Your Own Sourdough Starter From Scratch

How To DIY Sourdough Starter

Sourdough bread has a magical quality about it. Mixing just two ingredients, flour, and water, and allowing for time to ferment, a sourdough starter attracts wild yeast that’s present everywhere. Sourdough bread does not just belong in San Francisco but can be made anywhere.

Sourdough baking appeals to my self-sufficient mindset. No additional yeast is needed, nor is sugar required to bake a delicious loaf of sourdough bread. In this post, I will guide you through the process of creating your own sourdough starter from scratch.

What You Will Need:
– 1 cup of all-purpose flour
– 1/2 cup of water (non-chlorinated)
– A glass jar or container with a tight-fitting lid
– A kitchen scale (optional but recommended)

Instructions:
1. Day 1: Combine 1/2 cup of flour and 1/4 cup of water in a glass jar. Stir well, making sure there are no dry bits of flour left. Cover loosely with a lid or a cloth and let it sit at room temperature for 24 hours.

2. Day 2: Add another 1/2 cup of flour and 1/4 cup of water to the jar. Stir well to combine. Cover loosely and let it sit at room temperature for another 24 hours.

3. Day 3: By now, you may notice some bubbles forming in the mixture, which is a sign that the wild yeast is becoming active. Discard half of the mixture (or use it to make a small batch of sourdough pancakes!). Add 1/2 cup of flour and 1/4 cup of water to the jar. Stir well and cover loosely. Let it sit at room temperature for another 24 hours.

4. Day 4: By the fourth day, your sourdough starter should be more active and bubbly. Again, discard half of the mixture and add 1/2 cup of flour and 1/4 cup of water. Stir well and cover loosely. Let it sit at room temperature for another 24 hours.

5. Day 5 and onwards: Repeat the process of discarding half of the mixture and feeding it with equal parts of flour and water every 24 hours. As the days go by, your sourdough starter will become stronger and more active. This process typically takes around 7-10 days.

Tips and Tricks:
– Maintaining your sourdough starter: Once your sourdough starter is active and bubbling, you can store it in the refrigerator, feeding it once a week. To feed it, discard half of the mixture and add equal parts of flour and water. Let it sit at room temperature for a few hours before returning it to the refrigerator.
– Using non-chlorinated water: Chlorine in tap water can hinder the growth of wild yeast in your sourdough starter. If your tap water is chlorinated, consider using filtered or bottled water.
– Consistency is key: When feeding your sourdough starter, it’s important to maintain a consistent ratio of flour to water. This will help your sourdough starter thrive and stay active.

My 2 Cents:
Making your own sourdough starter is a fun and rewarding process. Once you have a thriving sourdough starter, you can use it to bake a variety of delicious breads, pancakes, and even pizza dough. Sourdough bread has a unique flavor and texture that is incomparable to commercial yeast breads. Plus, it’s a fantastic way to reduce your reliance on store-bought yeast and create your own self-sufficient kitchen. So go ahead, give it a try, and embark on your sourdough journey!