Creating a sourdough starter is a simple process but requires patience and time. Here’s a step-by-step guide to get you started:
Day 1
- Ingredients:
- 1 cup (120 grams) whole grain flour (like whole wheat or rye)
- 1/2 cup (120 milliliters) water
- Instructions:
- Mix the flour and water in a jar or bowl until well combined.
- Cover loosely with a lid or a cloth to allow airflow but prevent contaminants from entering.
- Let it sit at room temperature for 24 hours.
Day 2
- Ingredients:
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (120 milliliters) water
- Instructions:
- Check for any signs of activity (bubbles, rise, or smell).
- Discard half of the starter (about 1/2 cup).
- Add the all-purpose flour and water to the remaining starter. Mix well.
- Cover loosely and let it sit at room temperature for another 24 hours.
Days 3-7
- Ingredients:
- 1/2 cup (60 grams) all-purpose flour
- 1/2 cup (120 milliliters) water
- Instructions:
- Each day, discard half of the starter.
- Feed the remaining starter with the flour and water. Mix well.
- Cover loosely and let it sit at room temperature for 24 hours.
- By days 5-7, you should notice a significant increase in bubbles, a tangy smell, and the starter doubling in size within 4-6 hours after feeding.
Maintaining Your Starter
- Feeding Schedule:
- Daily: If you bake frequently, you can keep your starter at room temperature and feed it daily.
- Weekly: If you bake less often, store your starter in the refrigerator and feed it once a week.
- Instructions:
- Discard half of the starter before each feeding.
- Add equal parts (by weight) of flour and water to the remaining starter. Mix well.
- If refrigerated, let it sit at room temperature for a few hours after feeding before returning it to the fridge.
Tips for Success
- Consistency: Use a kitchen scale for more accurate measurements.
- Water: Use filtered or dechlorinated water, as chlorine can inhibit the growth of wild yeast and bacteria.
- Environment: Keep the starter in a warm, draft-free area. Ideal temperature is between 70-75°F (21-24°C).
- Smell: A healthy starter should smell tangy, fruity, and slightly yeasty. If it smells unpleasant or develops mold, discard it and start over.
Happy baking!
