The art of sourdough does not have to be complicated and learning how to make a sourdough starter is often where people give up. Follow along to take the stress out of starting and learn how to make sourdough the simple way.
Sourdough bread is a method of baking that by nature is healthier for many reasons. Some of my favorite are that it’s easier on the digestive system. It has a lower glycemic index, provides healthy bacteria, is better for those with gluten sensitivity, has no preservatives, and it’s just plain delicious.
Before you get started making your sourdough starter
When making a sourdough starter, don’t let yourself get overwhelmed. This is the step where most people start and stop because it can feel intimidating. But once you get a feel for the process it becomes a rhythm you can practice without much thought. Essentially, its as simple as mixing equal parts flour and water each day and allowing the mixture to ferment over time.
Keys to success:
Use filtered water; treated municipal water can actually kill good bacteria therefore killing your starter.
Use a clean glass jar or container with a lid. But don’t seal it up tight!
Keep your jar in a warm spot. I find the top of the fridge is the warmest spot in my kitchen.
Always double the amount of mixture you already have in your jar when feeding your starter. Example: If you have 50g of a mixture you want to feed it at least a combined 50g more!
The amount of time it takes for a starter to become active will vary from household to household as well as be affected by elevation and climate. So be patient.
Look for a thick pancake batter consistency when feeding your starter. It’s better to be a little on the thick side than to underfeed.
What you need for making a sourdough starter
The supply list is short and sweet:
- Flour (we love King Arthur’s Unbleached All Purpose)
- Water
- Glass container (a mason jar or glass cup work fine)
Making a sourdough starter:
Day 1 – combine 25g flour with 25g water.
Day 2- add to your jar another 25g flour and 25g water.
Day 3- add 50g flour and 50g water.
Day 4- this is the only point in my process that I truly “discard” starter. Because it won’t be very active yet and will quickly accumulate. By this time you have 200g of inactive starter mixed. Discard 100g of the mixture and then again add 50g of each water and flour.
Days 5 and on- continue this process. Discarding half your mixture every day and feeding the mixture fresh flour and water each day until you begin seeing bubbles and it doubles in height. Then you will know you have active starter. Ready. Set. Bake!
I have made sourdough starter…. now what?
Once the sourdough starter is actively and bubbly you are ready to bake with it. You can make anything; from long fermented artisan loaves to instant discard pancakes, you got this friend!
If you have active starter and are not ready to bake with it or are not using it consistently, seal your container and put it in the fridge in between baking. Once you are ready to put it to use simply pull it out of the fridge, feed it, and allow it to rise again. For prolonged refrigeration just pull it out and feed it every two weeks or so and that is enough to keep alive and fresh. (Full disclosure- I have left mine untouched for much longer and have never had to actually start over so take heart.)
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Follow along for more recipes! Nothing goes better with bread than a nourishing soup, check it out!
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