Baking is a precise science, and weighing your ingredients is much more accurate than using measuring cups. My cup may be packed tighter than yours, so the amount and final product would be totally different. Using a scale is the best way to ensure you are keeping your accuracy and repeatable results consistent. I measure everything in grams because it’s the easiest for percentages.
You have something to measure ingredients, and something to put them in, but what are they? This is a 100% Hydration Starter. In its simplest form, starter is made up of two ingredients-flour and water. Be careful though, not all flour will work. My first attempt at a starter, I accidentally used bleached all purpose flour. That didn’t work out very well. The very next day, I had blue spots all over my precious starter. All purpose flour is fine, but I realized that when flour is bleached…it kills off the naturally occurring yeast. Aside from bleached flour, you can use pretty much any type of flour or combination of them. I kept with all-purpose because it’s readily available.
Take two: I got some Unbleached All Purpose Flour. For water, I used room temperature, bottled, filtered water. You can use tap water if you have to, just leave it out on the counter for an hour or so, to let the chlorine evaporate (don’t want to bleach our little buddies again.)
Day 1:
In a clean container, add 100 grams of unbleached AP flour and 100 grams of filtered room temperature water and stir vigorously. Lightly put a lid on it (I say lightly because if you close it tightly, it could explode) and mark the level using a rubber band (like I did) so you can watch for rising.
Day 2:
Discard all except 100 grams of the starter. Add 100 grams of Unbleached AP Flour and 100 grams of filtered room temperature water and stir vigorously. Just like the day before, mark the level on the container.
Day 3:
Discard all except for 100 grams of the starter. Add 100 grams of Unbleached AP Flour and 100 grams of filtered room temperature water and stir vigorously. Just like the day before, mark the level on the container. You should start to smell the funkiness of the sourdough getting stronger. You should also start to notice that the starter is starting to loosen up. You may see some yellow liquid towards the top when you go to feed your starter. It’s ok, that liquid is called “hooch.” It’s the alcohol created by the yeast eating the sugar in the flour. Just mix it in and you’ll be fine.
Day 4:
I think you’re seeing a pattern here. Complete all of the steps from the previous couple days and continue the same steps from now until the end of days. This discard is great to use in Sourdough Pancakes like the recipe I posted, and other fun things.
Around day 7 or later, you should be seeing the starter roughly doubling in size within around 6 hours after you feed it. You should also notice the consistency is much looser and bubblier at feeding; almost web-like. Now you’re starter should be close to ripe enough to use. A great way I’ve seen to test if your starter is ready to us is the “Float Test.” Fill a bowl or glass with water, scoop a spoon full of your starter and pour it into the water. If it floats, the starter is ready to use. If it sinks, it needs a little more time.
Feeding frequency and storage
You can leave your starter at room temperature indefinitely, as long as you feed it daily. It’s kind of like taking care of a pet. If you don’t have time to feed it constantly, you can slow down the activity of the yeast by putting it in the refrigerator. Refrigerated starter only needs to be fed once a week. When you’re ready to use the refrigerated starter, pull it out of the refrigerator the night before you want to use it and you’re good to go in the morning. When you’re done, just put it right back in the refrigerator and go back to the once per week feedings.
Making your own starter is a fun adventure that pays off with tasty treats. Like I said, “I’m no sourdough expert.” I do my homework, and I’ve gotten some great advice. This is what worked for me. I’m sure it will work for you too.
FAQs
Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation.
What happens if you put self-raising flour in sourdough starter? ›
While you can technically make a sourdough starter with self-rising flour, it's not the best choice and is generally not recommended. Self-rising flour contains baking powder and salt, ingredients that can inhibit the growth of the wild yeasts and bacteria needed to produce a healthy sourdough starter.
What are three top tips when making sourdough starter? ›
Top 10 Sourdough Starter Tips for Success
- Maintain a Schedule to Feed your Sourdough Starter. ...
- Know How to Store a Sourdough Starter. ...
- Maintain a Small Sourdough Starter.
- Use Sourdough Discard for Less Waste.
- Know How to Revive a Sourdough Starter. ...
- Measure your Ingredients by Weight.
It's usually pretty obvious when your starter has gone bad. You will either see mold or discoloration (generally pink or orange). If you see either of these things, you will need to toss your starter. The smell is usually a big give away.
What is the best flour for sourdough starter? ›
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?
How to make a sourdough starter stronger? ›
Changing the feeding interval, or frequency, is the single most important tool in strengthening a starter. By simply catching your starter near its peak and refeeding at that time, you can significantly strengthen a weak starter.
What happens if you forgot to discard sourdough starter? ›
If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.
What temperature kills sourdough starters? ›
Yeast will die if exposed to temps of 60C or above (140F). It is very likely that your sourdough starter will actually die at temps lower than this. Anything above 120F (50C) would be considered too hot for a sourdough starter and will kill the wild yeast if exposed for long periods.
Can you add too much flour and water to sourdough starter? ›
Overfeeding a sourdough starter will put the culture out of balance. When you don't feed your sourdough starter enough, it will become very acidic because you aren't giving it fresh flour or fresh water and the waste will build up inside the jar.
Do you have to discard sourdough starter every time you feed it? ›
With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!
*Do not try baking with your starter right after feeding it. Allow time for it to grow and feast on the flour before using it. Starters are usually ready to bake with around 4-12 hours after a feeding depending on the amount you feed your starter.
What is the secret to sourdough? ›
The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.
Can I leave my sourdough starter out overnight? ›
Can I leave my starter out overnight after feeding it? Yes, if you have just fed it. Since the night is rather long, feed it in a 1:4:4 ratio so that's not over fermented by the morning. If for example you use a 1:1:1 ratio, the starter would peak in the middle of the night, and collapse significantly by next morning.
Why is my starter bubbling but not rising? ›
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
What can ruin a sourdough starter? ›
Long term lack of feeding at room temperature can absolutely ruin your starter. Contamination: The yeast and bacteria in your sourdough starter are willing and capable of keeping some contamination at bay.
Does sourdough starter get better? ›
For most bakers, the answer is a clear no. Maurizio Leo, author of the award-winning bread cookbook The Perfect Loaf, still uses the first starter he ever made; it's now 12 years old. And while he's sentimental about that starter, he says its age doesn't really impact his bread.
How long does it take to make a sourdough starter strong? ›
Creating a healthy and vibrant sourdough starter can take anywhere from 7 to 14 days depending on several factors. The temperature of your kitchen is the most important factor to consider. Starters thrive in a warm environment, ideally around 75°F (24°C).
Is sourdough starter hard to maintain? ›
Sort of. The care and maintenance of a sourdough starter requires discarding part of the starter when you feed it (we'll get there), so it is pretty easy to nab some off a pal. If no one around you has any, all you need to make your own is time and patience — and also flour and water.
What makes sourdough so hard to make? ›
Sourdough is not really that difficult to make, it just takes longer and has more variability compared to bread made with commercial yeast. While a dough made with active dry yeasts typically rise 1 1/2 to two hours during the bulk rise. A simple sourdough bread may take 8-12 hours.
