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How to make your own Sourdough Starter for bread-making

How does sourdough starter work and how to make your own from scratch in just a week. Learn how to create and maintain a strong, active starter.

Prep Time7

Total Time7

Course: How to

Cuisine: American

Keyword: sourdough, sourdough starter

Author: Sylvia Hofer

Cost: 0.07

Equipment

1 Glass jar
1 Plastic wrap

Materials

water
flour unbleached, all-purpose white flour.

Instructions

Day 1:
Mix ½ cup unbleached flour and ¼ cup filtered water in a glass jar.
Cover the jar with plastic wrap or a lid without tightening it.
Let it sit in a warm place for 24 hours, such as the kitchen counter.
Day 2:
Do not feed the starter today.
You may not see any bubbles yet. The mixture is capturing wild yeast and microbial communities.
Allow the mixture to sit undisturbed for another 24 hours to let the wild yeast multiply.
Day 3:
Remove half of the starter from the jar.
Add ½ cup unbleached flour and ¼ cup filtered water to the remaining starter and mix well.
The mixture may be stretchy and might not have many bubbles yet.
Day 4:
Repeat the feeding process from Day 3:
Remove half of the starter.
Add ½ cup unbleached flour and ¼ cup filtered water to the remaining starter and mix.
Day 5:
Discard half of the starter.
Feed the remaining starter with ½ cup unbleached flour and ¼ cup filtered water.
You will see the starter rise and fall. When it falls, repeat the feeding process.
Day 6:
Check for plenty of bubbles. If not visible, give it another day or two.
Repeat the feeding process from the previous days but do it twice a day, 9-12 hours apart
Discard half of the starter.
Add ½ cup unbleached flour and ¼ cup filtered water to the remaining starter and mix.
Environmental conditions affect rise time, so adjust accordingly (warm temperatures speed up the process, cold temperatures slow it down).
Day 7:
Repeat the twice-daily feeding process from Day 6:
Discard half of the starter.
Add ½ cup unbleached flour and ¼ cup filtered water to the remaining starter and mix.
Observe if the starter is bubbly and doubles in size after feeding. It should have a pleasant, slightly sour smell.
Perform the float test by dropping a spoonful of starter into room temperature water; if it floats, it is ready for baking.
If not ready, continue the feeding process from Days 6 and 7 until it is ready.
Additional Tips:
Hooch Appearance: If hooch (a liquid) appears, it is normal. It means the starter needs to be fed. You can discard it or stir it back in.
Waste: Initially, discard the starter to maintain a manageable volume. Once established, the discard can be used in recipes.
Measuring Rise: Use a rubber band around the jar to track how high the starter rises.
Maturity: A mature starter will be bubbly, double in size after feeding, and pass the float test. Continue regular feedings until it reaches this stage.

Notes

Tips

Warm Location: Keep your starter in a warm, draft-free area. Ideal temperature range is between 70-75°F (21-24°C). Higher temperatures can speed up the process, while lower temperatures can slow it down.
Time: It can take up to two weeks for your starter to become strong enough for baking. Patience is key during this initial phase.
Activity Signs: Look for bubbles, a pleasant sour smell, and noticeable rise and fall after feedings as indicators of an active starter.
Consistency: The starter should have a thick, pancake-batter-like consistency. Adjust the water or flour slightly if it’s too thin or thick.
Smell and Appearance: If your starter develops a pink or orange tint or smells off, discard it and start over. A healthy starter should have a tangy, slightly sour smell.
Mold: If you see mold, discard the starter and start fresh. Mold indicates contamination.
Once Active: Once your starter is active and bubbly, you can reduce feedings to once every 12 hours if you’re baking frequently, or store it in the refrigerator and feed it weekly if you’re baking less often.
Refrigerated Starter: If stored in the refrigerator, bring the starter to room temperature and feed it a few times (every 12 hours) to revive it before baking.
Use a Kitchen Scale: Measuring ingredients by weight ensures consistent and accurate feeding ratios.

Storage

Short-Term Storage (Room Temperature)

Daily Feeding:

Frequency: Feed your starter once every 24 hours.
Amount: Use equal parts starter, flour, and water by weight.
Environment: Keep it in a warm, draft-free spot around 70-75°F (21-24°C).

Long-Term Storage (Refrigerator)

Weekly Feeding:

Frequency: Feed your starter once a week.
Preparation: Before refrigeration, feed your starter and let it sit at room temperature for a few hours to become active.
Storage: Place the starter in a clean, loosely covered container in the refrigerator.
Revival: Before baking, bring the starter to room temperature and feed it a couple of times (every 12 hours) to reactivate it.

Freezing

For Extended Storage:

Feeding: Feed your starter and let it become active.
Preparation: Spread a thin layer of the starter on a piece of parchment paper and let it air-dry completely.
Storage: Break the dried starter into pieces and store them in an airtight container or zip-lock bag in the freezer.
Revival: To reactivate, crumble a piece of dried starter into water, let it dissolve, then feed it with flour and water. Repeat feedings until it's active and bubbly.

Freeze-Drying

For Very Long-Term Storage:

Preparation: Use a freeze-dryer to thoroughly dry your starter.
Storage: Store the freeze-dried starter in an airtight container, vacuum-sealed bag, or jar with a desiccant packet.
Revival: Rehydrate the freeze-dried starter in water and start feeding it with flour and water until it becomes active and bubbly.

Tips for All Storage Methods

Cleanliness: Always use clean utensils and containers to prevent contamination.
Labeling: Label your containers with the date of storage and the type of flour used.
Feeding Ratio:Stick to a 1:1:1 feeding ratio (starter:flour by weight) for consistency