There's more than one right way to develop a strong, active starter. And based on my experience with sourdough, many options work well!
While you don't necessarily have to understand the science behind sourdough, it can help to learn a little bit about what's happening inside those little (or BIG!) glass jars...
There are a handful of important concepts to know so let's take a closer look...
KEY SOURDOUGH CONCEPTS AND VARIABLES:
HYDRATION LEVEL. Making a starter involves mixing "equal parts flour and water." That’s technically for a 100% hydration starter. But starters can exist and thrive at varying hydration levels.
100% hydration starters are the most common type of starter to use - if this is your first time working with sourdough, I'd recommend beginning with a 100% hydration starter (equal parts water and flour by weight). They are easy to maintain and to mix into a dough. During my experience baking sourdough, I have only ever done 100% hydration starters.
STARTER BATCH SIZE. It’s a common misconception that you need several pounds of flour to start and maintain your starter. Unless you plan on making several loaves at once, it's best to start with a smaller batch size.
FEEDING SCHEDULE. As the bacteria metabolize the flour's sugars in a starter, eventually those sugars run out. At this point, it is essential to feed or refresh the starter. When your starter has matured, or reached its peak, is when you want to feed it (or if it's ready, turn it into dough!). What do I mean by "peak?" Peak is the maximum height your starter reaches in its container (usually doubled or tripled in volume).
If your starter is new, it can often be challenging to tell when it's matured. I recommend sticking to a regular feeding schedule - every 12-24 hours (once or twice a day).
Over time, your starter's cycle of peaking will become more and more obvious, and you can adjust the feeding schedule as needed. But TAKE YOUR TIME - it's better to make changes slowly.
Here are a few visual clues on how to tell if your starter has peaked:
-if your starter is bubbly on the top and the sides
-it clings to jar when tilted
-it has at least doubled in size
Here are a few visual clues on how to tell if your starter needs to be fed:
-if your starter begins to smell more alcoholic and pungent than pleasantly sour
-if it looks runny or soupy
FEEDING RATIO: X:Y:Z = X is the amount of starter, Y is the amount of flour and Z is the amount of water. Typical ratios range from 1:1:1 all the way to 1:10:10. The higher the ratio, the more food you are providing to your starter, but the more you are diluting the population of microbes, which means it will take them more time to eat through the food and reach peak.
In the beginning, it’s wise to start with a 1:1:1: or a 1:2:2 ratio. Then, you can adjust that ratio later if your starter is peaking too quickly between feedings. I've always done a 1:2:2 ratio and it works perfectly.
Example of my feeding ratio:
25g starter: 50g unbleached bread flour: 50g filtered water
CHOICE OF FLOURS. Beyond feeding and schedule, your choice of flour is a HUGE variable to the success of your starter. There are several great, and several not-so-great options. Here are some of the most common, with some notes on what they can contribute to your bread.
Unbleached All-Purpose Flour: The protein content of all-purpose flour varies between 9% and 12%, depending on which brand you use. While all-purpose flour can work, the higher the protein percentage, the better - because it will be closer to bread flour, which can lead to more rise during baking. Also, make sure to use unbleached white flour - the bleaching process depletes the potential population of microbes in flour, which can slow down the development of your starter.
Unbleached Bread Flour: Typically, the more protein you have in your flour, the more rise you will have, and bread flour has the most - protein content ranging from 12% to 14%. This higher protein level gives the starter and bread dough the ability to trap gas more effectively, resulting in that classic open crumb of a sourdough loaf. This is what I almost always use, unless someone requests whole wheat.
Whole Wheat Flour: Due to minimal processing, it is said to be packed with nutrients and potential microbes, providing faster fermentation for a starter. On the other hand, the inclusion of sharp bran can inhibit gluten development, which means your bread might not rise as high, retain its shape, or effectively trap gases. I have used a combination of whole wheat + bread flour and my loaves have come out nicely, I have yet to use 100% whole wheat.
Rye Flour: Rye flour is another popular option for sourdough starters. Rye has a lower gluten protein content than wheat flour, which produces a more dense dough. I have yet to try rye (tee-hee), but plan to eventually.
TEMPERATURE. Last, but certainly not least, the temperature has a significant impact on the development of your starter, since it influences the level of fermentative activity.
The effective range for the development of a new starter (and maintaining it) is between
72°F - 80°F. In this temperature range, yeast can grow steadily, and lactic acid bacteria can flourish.
Assuming you have some degree of control over the temperature where your starter lives, you can and should play with this variable until you find what works best for you. I have found that my starter grows best on top of my refrigerator with the AC set to about 75 degrees. You will notice a change in your starter's growth during each season of the year - I'm fortunate enough to live somewhere that's warm all year long so my starter loves it here!
When in doubt, or feeling discouraged, KEEP GOING!
And if you need additional help making artisan bread from home, I offer Basic Sourdough Classes twice monthly - in this beginner’s sourdough bread class, I will teach you my laid-back approach to making delicious artisan bread at home on any schedule and at any skill level. Classes currently held in-person in Palm Beach Gardens, FL. My August class is SOLD OUT, but I still have a few spots left in my September 15th class - details here.
Comments