How to make a sourdough starter

Creating a sourdough starter is a rewarding process, though it requires patience. Here's a basic recipe to get you started:

Ingredients:

• Flour:

  • It's best to start with whole wheat or rye flour, as they contain more natural yeasts. After your starter is established, you can switch to all-purpose or bread flour.  

  • Unbleached flour is preferred.

• Water:

  • Use room-temperature, non-chlorinated water. Filtered or spring water is ideal.

• A jar:

  • A clean, wide-mouth glass jar is perfect.

• A kitchen scale:

  • Measuring by weight is more accurate.

• A loose-fitting lid or cloth:

  • To allow airflow.

Instructions:

Day 1:

1. Combine flour and water:

   • In your jar, combine 50 grams of whole wheat or rye flour with 50 grams of water.

   • Mix thoroughly until there are no dry clumps.

2. Cover and rest:

   • Cover the jar loosely with a lid or cloth.

   • Place it in a warm spot (around 70-75°F or 21-24°C).

3. Wait:

   • Let it sit for 24 hours.

Day 2:

1. Check for activity:

   • You might see some small bubbles forming.

2. Feed the starter:

   • Discard about half of the starter. (This is important to prevent it from becoming too acidic.)

   • Add 50 grams of all-purpose or bread flour and 50 grams of water to the remaining starter.

   • Mix well.

3. Cover and rest:

   • Cover loosely and return to the warm spot for 24 hours.

Days 3-7 (or longer):

1. Repeat feeding:

   • Continue to discard half of the starter and feed it with 50 grams of flour and 50 grams of water every 24 hours.

2. Observe:

   • You should start to see more bubbles, and the starter should begin to rise and fall. It will also start to have a pleasantly sour smell.

3. Check for readiness:

   • A mature starter will double in volume within 4-8 hours after feeding.

   • To test if it is ready, you can perform the float test. Place a small amount of starter in a glass of water. If it floats, it is ready to bake with.

Important tips:

• Consistency is key: Feed your starter at the same time each day.

• Temperature matters: Warmer temperatures promote faster fermentation.  

• Be patient: It can take anywhere from a few days to a couple of weeks for your starter to become active.

• Discarding: Do not feel bad about discarding starter. There are many "sourdough discard" recipes available online.

• Smell: A healthy starter will have a tangy, sour smell. If it smells foul, something is wrong.

Enjoy your sourdough journey!