Introduction
Welcome to the delightful world of sourdough bread making! A practice steeped in history, sourdough allows you to create your own breads with just flour, water, and time. In this blog, we will guide you through starting and maintaining your own sourdough starter, a living culture of wild yeast and bacteria that will infuse your bread with flavor, texture, and character. Get ready to embark on a culinary journey that connects you with a centuries-old tradition.
Kitchen Equipment Required
Large Glass or Plastic Jar
Kitchen Scale
Measuring Cups and Spoons
Mixing Spoon
Rubber Bands
Cotton Cloth or Lid
Total Estimated Time
Initial time: 5-7 days for starter development, then 5 minutes daily for maintenance
Starting and Maintaining Sourdough Starters Recipe
Ingredients
120g (1 cup) all-purpose flour or whole wheat flour
120ml (1/2 cup) water at room temperature (approx. 20-25°C / 68-77°F)
Additional flour and water for maintenance
Instructions
Step 1: Creating the Initial Mixture
In a clean jar, combine 60g (1/2 cup) flour with 60ml (1/4 cup) water. Mix until smooth to form a thick, pancake-like batter. Cover the jar loosely with a cloth or lid that allows airflow and secure it with a rubber band. Place in a warm spot, ideally around 21-24°C (70-75°F). Let it sit for 24 hours.
Step 2: Feeding the Starter
After 24 hours, discard half of the starter (about 60g or 1/4 cup) and feed it with 60g (1/2 cup) of flour and 60ml (1/4 cup) of water. Mix thoroughly to avoid lumps. Cover and return to its resting spot. Repeat this process every 24 hours for the next 5-7 days. The starter will start to develop a fruity aroma, and bubbles will appear as it ferments.
Step 3: Testing Readiness
By the end of the week, your starter should be doubling in size within a few hours after feeding. To test its readiness, drop a small spoonful into water. If it floats, it’s ready to use for baking. If not, continue feeding and testing every 24 hours until it does.
Step 4: Maintaining Your Starter
Once active, if you bake frequently, maintain the starter at room temperature with once-daily feedings of equal parts flour and water. For weekly use or less frequent baking, store the starter in the refrigerator and feed it once a week. When planning to bake, remember to feed it to activate a day or two beforehand, keeping it at room temperature and feeding daily.
Conclusion
Congratulations! You’ve successfully started and maintained a sourdough starter from scratch—a rewarding accomplishment for any home baker. Sourdough baking not only connects us with a rich historical tradition but also offers a healthy and flavorful alternative to commercial yeast breads. This starter is like a new family member; as you nurture it, it will reward you with divine breads, pancakes, waffles, and more. Happy baking on your sourdough journey, and may your kitchen be filled with the delightful scent of freshly baked bread.
