Sourdough starters are becoming popular again nowadays. Many people want to get back to self-sufficiency. Sourdough starter is also something some people fear attempting. They are worried they will do it wrong, they don’t know what to look for, or they fear it won’t work out, or they just don’t have the experience to know what they are doing. You never know until you try! Here I will walk you through the steps of creating your Sourdough Starter. I will also share some tips on what to look for to know when it may be time to toss it and start a new one. My sourdough starter is rounding another year and another birthday and it has been very successful since the day we started!
Day 1:
To a 32 oz. glass jar or Starter Cylinder, add the following:
- 1/2 cup Unbleached Flour
- 1/4 – 1/3 cup Filtered Water (ideally 75 degrees)
Stir ingredients together until the consistency of thick pancake batter. Cover with a cloth or paper towel and place a rubberband over the cloth and cylinder to hold the cloth on. Place in a warm (room-temperature) spot in your kitchen, out of direct sunlight. Allow to sit for 24 hours.
Day 2:
Check for bubbles (though it may be too early and you may not see any activity at all at this point)
“Feed” the dough the following after the 24-hour rest period:
- 1/2 cup Unbleached Flour
- 1/4 cup Filtered Water (ideally 75 degrees)
Stir ingredients together until the consistency of thick pancake batter. Cover with a cloth or paper towel and place a rubberband over the cloth and cylinder to hold the cloth on. Place in a warm (room-temperature) spot in your kitchen, out of direct sunlight. Allow to sit for 24 hours.
Day 3:
Check for bubbles.
Remove half of the starter (this is called discard) at this point you can just toss it. It is not ready for use in recipes.
Feed the dough the following ingredients to feed the starter:
- 1/2 cup Unbleached Flour
- 1/4 cup Filtered Water (ideally 75 degrees)
Stir ingredients together until the consistency of thick pancake batter. Cover with a cloth or paper towel and place a rubberband over the cloth and cylinder to hold the cloth on. Place in a warm (room-temperature) spot in your kitchen, out of direct sunlight. Allow to sit for 24 hours.
Day 4:
Remove half of the starter. Again at this point, you can just toss it. It is not ready for use in recipes.
Feed the dough the following ingredients to feed the starter:
- 1/2 cup Unbleached Flour
- 1/4 cup Filtered Water (ideally 75 degrees)
Stir ingredients together until the consistency of thick pancake batter. Cover with a cloth or paper towel and place a rubberband over the cloth and cylinder to hold the cloth on. Place in a warm (room-temperature) spot in your kitchen, out of direct sunlight. Allow to sit for 24 hours.
Day 5 and every day beyond:
From this point on, you will feed your sourdough twice each day, every 8-12 hours. Once in the morning and once in the evening. I would suggest setting a timer until it becomes a ritual to do so, so you don’t forget.
Continue this as long as your recipe doubles in size throughout the day. You should see that the dough has doubled in size and shows a lot of bubbles through the glass jar and on top if your sourdough starter is healthy.
Each day, 8-12 hours apart, feed your sourdough as follows:
- 1/2 cup Unbleached Flour
- 1/4 cup Filtered Water (ideally 75 degrees)
Stir ingredients together until the consistency of thick pancake batter. Cover with a cloth or paper towel and place a rubberband over the cloth and cylinder to hold the cloth on. Place in a warm (room-temperature) spot in your kitchen, out of direct sunlight. Allow to sit for 24 hours.
This detailed guide about sourdough starter care is excellent for anyone looking to get into sourdough baking or maintain their starter with confidence! Here’s a recap of the key points:
Sourdough Discard:
- Use it in recipes: Once your starter is bubbling, you can use the discard in various breakfast or dessert recipes like pancakes, waffles, muffins, and cookies. It adds a unique tangy flavor.
- Storage: If not using it daily, store the discard in a jar in the fridge. This way, you can always have it ready for your recipes without needing to discard it.
Storage of Starter:
- Refrigeration: Once your starter is healthy, and after 30 days of twice-a-day feedings, you can store it in the fridge.
- Weekly Feeding: Feed it once a week while in the fridge.
- Pre-use Preparation: If you’ve stored your starter in the fridge, take it out 24 hours before using it to allow it to warm and grow.
Signs of a Healthy Starter:
- Appearance: A dough color and slight sour, yeast-like smell.
- Smell: It should have a pleasant yeast or fresh-bread scent. At its most active, it might smell fruity or vinegary.
Signs Your Starter Has Gone Bad:
- Discoloration: If your starter looks any color other than dough-like, it’s best to toss it.
- Mold: Any signs of pink, green, or fuzzy growth mean it’s time for a new starter.
- Bad Smell: If it no longer smells fresh or like yeast, it could be a sign that something has gone wrong.
- No Activity: If your starter isn’t rising and showing bubbles after consistent feedings, it might be dead.
- High Temperatures: Keep your starter away from temperatures above 100°F, as it can kill the yeast.
- Starvation: Long periods without feeding can result in dangerous bacteria or mold, so if you’ve neglected your starter for too long, it’s best to start fresh.
This guide is a great reference to ensure you’re properly taking care of your starter, knowing when it’s healthy, and when it’s time to start anew. Your sourdough adventure is bound to be a fun and rewarding one!