Sourdough starter for beginners
Sourdough is a great way to provide a nutritious meal for your family. It’s the magical mix of flour, water, and wild yeast is the key to that tangy, flavorful bread. But how do you get started? How do you care for your starter? And how often do you feed it to keep it active? In this blog post, I’ll guide you through everything you need to know about sourdough starters and how to maintain them.
What is a sourdough starter?
A sourdough starter is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment, such as from the air, flour, and surfaces around you. Unlike bread that uses store-bought yeast, sourdough relies on these naturally occurring microorganisms to leaven the dough. The result? A unique, tangy flavor and chewy texture.
The starter is what you’ll use to inoculate your dough, giving it the lift and taste it needs to become a beautiful sourdough loaf. If you’re just starting out, the first thing you need is to get your hands on a healthy, active sourdough starter.
How to get a sourdough starter
There are two ways to get a sourdough starter: create one yourself or acquire one from a friend or a local bakery.
- Create Your Own Starter (From Scratch): Making your own starter is a rewarding and relatively simple process, though it does take time. You’ll need just two ingredients: flour and water.
• Day 1:
o Mix 100g (about 1/2 cup) of whole wheat flour with 100g (about 1/2 cup) of water in a large glass jar or bowl. I love using mason jars for this!
o Stir until combined, cover loosely with a lid or cloth, and leave at room temperature for 24 hours.
• Day 2:
o After 24 hours, check for any bubbles or a slight sour smell. If you see any, that’s a good sign. If not, don’t worry; it will come.
o Discard half of the mixture (this helps maintain a healthy ratio of flour and water) and add another 100g of all-purpose flour and 100g of water. Stir well and cover again.
• Day 3-7:
o Continue this feeding process every 24 hours, discarding half of the starter and adding 100g of flour and 100g of water each day. By Day 4 or 5, you should begin to notice the mixture rising and falling in the jar, with more visible bubbles and a tangy scent developing.
o Around Day 7, your starter should be ready to use. It should have a pleasant sour aroma, plenty of bubbles, and should double in size within 4-6 hours of feeding.
2. Get a Starter from Someone Else: If you don’t want to wait for a starter to develop from scratch, you can ask a friend or find a local bakery. I purchased mine from an Etsy shop called from Sarver Farms. It came with care instructions and was simple and easy to follow.
How often do you need to feed your sourdough starter?
Once you have a healthy, active starter, the next step is keeping it fed and alive.
Feeding Frequency:
• If you’re baking regularly: If you bake sourdough bread once or twice a week, you can keep your starter at room temperature and feed it once every 12 to 24 hours. Just be sure to discard half of it before each feeding and add fresh flour and water.
• If you’re baking less often: If you don’t bake often, you can store your starter in the fridge to slow down its activity. In this case, you’ll only need to feed it once a week. Take it out, let it warm up to room temperature, discard half, and feed it with fresh flour and water. Let it sit at room temperature for a few hours before putting it back in the fridge.
How to care for you sourdough starter?
Caring for your sourdough starter is a lot like taking care of a pet—it needs regular attention, but it’s not too difficult once you get into the rhythm.
• Water Quality: Use filtered water or water that’s free of chlorine, as chlorine can inhibit yeast growth. Tap water may work, but it’s best to avoid any chemicals that might harm the starter.
• Flour Choice: While you can feed your starter with all-purpose flour, many bakers use a mixture of whole wheat and white flour, as whole wheat flour contains more nutrients to help kick-start fermentation. As your starter becomes more established, you can experiment with different types of flour.
• Storage: As mentioned, if you bake frequently, your starter can stay on the counter at room temperature. But if you’re taking a break, storing it in the fridge will slow the fermentation process. Just remember to feed it at least once a week if it’s in the fridge.
• Troubleshooting: If your starter isn’t bubbling or growing, check that it’s at the right temperature (ideally 70-75°F) and that you’re feeding it the correct ratio of flour to water. Sometimes, starters just need a little more time, so don’t be discouraged. If it smells off, or if mold develops, it’s time to start fresh.
When is your sourdough starter ready to use?
Your starter is ready to bake with when it doubles in size within 4-6 hours of feeding, has a bubbly texture, and smells pleasantly tangy. You can test its readiness with the “float test.” Simply drop a small spoonful of starter in a glass of water—if it floats, it’s strong enough to use. If not, give it another feeding or two and try again.
Getting a sourdough starter and caring for it may seem intimidating at first, but with patience and regular attention, it can become one of the most rewarding parts of your baking routine. Whether you create one from scratch or receive one from a fellow baker, the key is to feed and nurture it consistently. Soon, you’ll be able to enjoy the fruits of your labor in the form of a beautiful, tangy, and chewy sourdough bread made right in your own kitchen.
Be sure to leave a comment if you’ve tried and enjoyed this post!