I've said it before, and you'll probably hear me say it again...
Delicious, sourdough bread begins with the starter.
In order to make sourdough bread successfully, you will need to create your very own sourdough starter, or find someone who has one. This new bubbly best friend will bring you endless amounts of bread & various baked goods.
A sourdough starter is a collection of wild yeast & bacteria. The most incredible part is that every starter will be unique in its own way!
Here is a simple recipe of how to make a sourdough starter in 7 daily steps.
(Please keep in mind that while 7 days is really all it takes to create a viable sourdough starter, your starter will need additional time until it's ready to bake with - & sometimes your starter will take even more time, dependent on the environment in which it lives).
EQUIPMENT:
Clean Glass Jar
Digital Scales
Silicone Spatula
INGREDIENTS:
bread flour (or whatever you prefer)
whole wheat, or rye flour
filtered, room temperature water
INSTRUCTIONS:
DAY 1:
Mix 20g bread flour, 30g whole wheat (or rye) flour, 50g room temperature (filtered) water in a glass mason jar & mix together, pop the lid on loosely (or a paper towel & elastic band). Place the starter somewhere warm for 24 hrs - I prefer the top of my fridge.
DAY 2:
Once your starter is 24 hours old, remove 25g of the starter from the day before with 20g bread flour, 30g whole wheat flour & 50g filtered (room temperature) water - give it a good stir to add lots of oxygen to the mix!
Place your cover loosely on top & put the starter somewhere warm.
Your starter may already have some bubbles forming - this is a great sign. But it's also totally fine if it's not doing anything. Time is everything! Make sure it’s in a warm spot!
DAY 3:
On day 3, you'll use the same measurements as you did on day 2, mix it together with the end of a spoon or spatula, being sure to get lots of oxygen into your mixture. Replace the cover and put it away until tomorrow - remember, WARM spot.
At this stage it's completely normal for it to smell bad and to have developed a layer of grayish liquid on top (this is called hooch). It might look like the water has separated from the flour but it's just telling you, "I'm HUNGRY! FEED ME!" Stir the hooch in when you feed your starter. It's also quite normal for it to double in size.
Keep going!
DAY 4:
Feed your starter in the same way as you did yesterday (day 3), then mix it all together with the end of a spoon or spatula. Replace the cover.
You’ll need to do this twice today, around 12 hours. While your starter will be fairly forgiving, set a timer or a reminder on your phone if you think you’ll forget, it’s just like having a child, would you forget to feed your child? :)
DAY 5:
You've made it to day 5! Nice job! Today, you'll feed your starter in the same way you did yesterday & the day prior (days 3 & 4), mix it all together with the end of a spoon or spatula. Replace the cover.
Do this twice today, around 12 hours apart.
It's a good idea at this stage to pop a rubber band around the jar you are using. Put the band at the level of your starter when you feed it. If you don't have a rubber band, use a dry erase marker to make a line at the level of your starter - this helps you to be able to see how far your starter is rising when it peaks.
DAY 6: Feed your starter in the same way as you did the previous 3 days (day 3-5), mix it all together with the end of a wooden spoon. Replace the cover.
Do this twice today, around 12 hours apart.
DAY 7:
YAY! Your sourdough starter is a whole week old. Congratulations! Keep feeding twice a day as you have been for at least 14 days - it may not take this long for everyone, depending on environmental factors like the temperature of your home, & the type of flour you are using.
Now I know you want to get to baking bread … but just remember that the most important thing about this whole process is time. Your starter might be ready, but chances are it will need a bit longer to mature - generally 14 days.
When I first started my sourdough journey, I baked my first loaf on day 9, I wish I had waited longer. Also, keep in mind that I live in south Florida, so it's nice & toasty 365 days of the year in my kitchen!
You need to keep feeding your starter the same way as you have been, twice a day (discarding before you feed) until it's consistently doubling within around 2-6 hours after you've fed it.
Once it's consistently doubling after every feed you can try and bake with it. Your starter will keep maturing as you use it. So exciting!
Oh, and don't forget to name your starter! Mine is "Ro" - named after my grandma Romelle, who I often feel is with me in the kitchen when I'm baking.
If the Sourdough Starter process feels a little daunting to you, don't worry! You can skip it! And I can help you....
My very active + healthy sourdough starter "Ro" is back in stock on my Etsy store, or you can purchase her on my website - both links below.
I also offer monthly in-person Basic Sourdough Bread Classes - I have 2 coming up in November + my first ONLINE Class (stay tuned for that...).
Upcoming Classes:
Included with the class:
~1.5 hours of instruction
~small container of my very active starter "Ro"
~copy of my simple to follow eBooks
This is the perfect holiday gift for you or a loved one!
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