Creating a sourdough starter is a rewarding process and the first step to making delicious homemade sourdough bread. Here’s a simple guide to help you get started:

Ingredients:

Whole wheat flour (for initial feeding)
All-purpose flour (for subsequent feedings)
Water (preferably filtered or bottled)

Instructions:

Day 1:

Mix 60 grams (1/2 cup) of whole wheat flour in a clean jar with 60 grams (1/4 cup) of water. Stir until there are no dry bits of flour.
Cover the jar loosely with a lid or cloth and let it sit at room temperature (around 20-25°C or 68-77°F) for 24 hours.

Day 2:

Check your mixture for any bubbles, which indicate fermentation. If there are no bubbles, don’t worry, it may take a couple of days to start.
Discard half of the mixture (about 60 grams) and add 60 grams of all-purpose flour and 60 grams of water. Stir well, cover loosely, and let it sit for another 24 hours.

Day 3:

By now, you should start to see some bubbles and a slight rise in the mixture.
Discard half of the starter again and feed it with 60 grams of all-purpose flour and 60 grams of water. Stir, cover loosely, and let it sit for 24 hours.

Days 4-7:

Continue the daily routine of discarding half of the starter and feeding it with 60 grams of all-purpose flour and 60 grams of water each day.
As the days go by, you should see more bubbles and a noticeable rise and fall in the starter. This is a sign that the wild yeast and bacteria are becoming active.

Day 7:

By now, your starter should be bubbly, active, and have a pleasant, tangy smell. It should double in size within 4-6 hours of feeding.
If your starter is rising and falling predictably, it’s ready to use! If not, continue the daily feedings until it becomes more consistent.

How To Make Sourdough Starter — day1 to day 4

Maintenance:

Once your starter is active and ready, you can store it in the refrigerator and feed it once a week. To feed it, discard half, add 60 grams of flour and 60 grams of water, stir, and let it sit at room temperature for a few hours before returning it to the fridge.

FAQs on Making a Sourdough Starter

1. What is a sourdough starter?

A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. These microorganisms ferment the mixture, creating a culture that can be used to leaven bread.

2. Why do you discard some of the starters each day?

Discarding part of the starter prevents it from becoming too large and unmanageable. It also helps maintain the right balance of yeast and bacteria, ensuring that the starter remains healthy and active.

3. Can I use different types of flour for my starter?

Yes, you can use different types of flour. Whole wheat or rye flour is often recommended for starting because they tend to capture wild yeast more effectively. You can switch to all-purpose flour for subsequent feedings.

4. How do I know when my starter is ready to use?

Your starter is ready to use when it is bubbly, has a pleasant, slightly tangy aroma, and doubles in size within 4-6 hours after feeding. This usually takes about 7 days, but it can vary.

5. Can I speed up the fermentation process?

The fermentation process is influenced by temperature and the microorganisms present in your environment. Keeping the starter in a warm place (around 25°C or 77°F) can help speed up the process, but patience is key.

6. How do I store my starter long-term?

Once your starter is active, you can store it in the refrigerator. Feed it once a week by discarding half, adding fresh flour and water, and letting it sit at room temperature for a few hours before returning it to the fridge.

7. What should I do if my starter has a layer of liquid on top?

This liquid, called “hooch,” is a sign that your starter is hungry. Simply pour off the hooch, discard half of the starter, and feed it as usual.

8. Can I revive a neglected starter?

Yes, you can often revive a neglected starter by discarding most of it, and then feeding it with fresh flour and water several times over a few days. It may take a bit of time, but it can often be brought back to life.

9. What if my starter smells bad?

A healthy starter should have a slightly tangy, fruity aroma. If it smells off, like rotten or mouldy, it may have been contaminated, and it’s best to start over with a new batch.

10. Can I use my starter for things other than bread?

Absolutely! Sourdough starter can be used in pancakes, waffles, muffins, and other baked goods. It adds a unique flavour and can help with leavening.

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