Sourdough is intimidating, but making a simple sourdough starter has never been easier!
A simple sourdough starter needs just 100 grams of flour and 100 grams of water. Mix this into a paste, then store it at room temperature for two days. On the third day, remove and discard half of the mix, then replace it with 50 grams each of bread and all-purpose flour, plus 100 grams of water.
After a week of feedings, it will be ready to use!
What is Sourdough Starter?
Making sourdough means you need a starter. But what is that exactly?
Sourdough starter is a mix of lactic acid bacteria and wild yeast resulting from fermenting flour and water. It’s used often in place of yeast, and it’s known to add a wonderful tangy flavor to bread.
It takes at least a week to make a sourdough starter, and it won’t be any good to you until it’s had that time to ferment.
Not only will it not help your bread rise, but it won’t have that signature sourness either.
How To Make a Simple Sourdough Starter
This process should take about a week. But if your house is cold, you may need 1-2 weeks to see the best results.
Each day, you’ll discard some of the old starter and feed it with new flour and water. To save on waste, check out these fantastic sourdough discard recipes!
Ingredients for the First Batch
- 100 grams of Whole Wheat Flour
- 100 grams of Water (room temperature)
Ingredients for the Feedings
- 50 grams of Bread Flour
- 50 grams of All-Purpose Flour
- 100 grams of Water (room temperature)
Method
Day 1:
- In a large bowl, whisk the flour and water with a spoon, spatula, or fork until it’s smooth.
- It should look like a thick paste, almost like peanut butter when you’re done.
- Cover the bowl with a damp towel or plastic wrap, or transfer the starter to a container and seal the lid.
- Leave the starter somewhere slightly warm for a day.
Day 2:
- Grab your container and take off the lid, towel, or cling film.
- Check for bubbles or any liquid.
- If you see any liquid at this point, leave it in place.
- Replace the lid and put it back in a warm spot.
Day 3-6:
- Grab your container and take off the lid, towel, or cling film.
- Pour any liquid from the starter as carefully as possible.
- Remove approximately half of the starter and discard.
- In a large bowl, whisk the “feeding” flour and water with a spoon, spatula, or fork until it’s smooth.
- Add the rest of the first starter to the paste and mix until smooth.
- Put the whole starter in the same container, cover, and leave to rest in the same warm spot for a day.
Day 7:
- After a week, your starter should have doubled in size, and there should be plenty of bubbles.
- Use the starter to make your favorite sourdough loaf.
- Store in the fridge and feed it once a week with the same amounts as before - discarding half each time (unless you use it, in which case you just need to top it up!).