Today I am going to show you the easy, step-by-step process used to make sourdough starter. This starter has been made for generations as a gut-healthy and easily-digestible alternative to yeast in breads and baked goods. And now you’re going to be able to make your own!
What is sourdough starter?
Sourdough is a basically process of fermenting flour with water that creates a colony of good bacteria. This fermentation breaks down something called phytic acid.
Phytic acid is basically an antinutrient found on grains. It inhibits the absorbtion of certain nutrients, and can often be hard to digest.
For millennia, traditional cultures have used fermentation processes to help make grains, beans, and seeds more digestible. In our modern world, this has become a lost process…
Sourdough is a wonderful, healthy way to leaven breads and other baked goods. It uses the natural bacteria from the environment to create yeasts and give your food sourdough’s signature tangy flavour. And using homemade sourdough has soooo much more flavour than anything you would find in a store. Worth giving it a try, for sure!
How to make sourdough starter
Although it takes some time (as many old-world things do), making sourdough starter is actually quite simple. All it is is flour and water!
What you’ll need
A glass jar (I use this one, as it is not an airtight seal, which you need to allow the naturally-occurring yeasts to get in)
Wooden spoons (not stainless steel, as it can mess with your friendly bacteria)
Flour (whole wheat, all-purpose…most types of whole flours will work)
Filtered water
The steps
Day one: In jar, stir together 1 cup of flour and 1 cup of filtered water. Stir well, ensuring it is all well-incorporated. Scrape down sides, cover with a tea towel, and allow to rest on counter for 24 hours.
Day two: Discard approximately half of the starter. Add another 1 cup of flour and 1 cup of filtered water. Stir well, and cover again.
Days three, four, & five: Repeat step two.
Day six & seven: Repeat step two except repeat the process every 12 hours instead of every 24.
By now your sourdough starter should be bubbly and ‘risen’ to about double in size. You can now use the glass lid to cover your sourdough (if you are using the jar I suggested above). And there you have it: sourdough starter ready to bake with!
How to keep sourdough starter
In the fridge
If you are like me, you don’t use your sourdough starter every day. By placing it in the fridge, you put the yeasts and bacteria ‘to sleep’ until you need them 🙂
To keep the starter fresh, simply remove from the fridge once a week (sometimes I go 2 weeks) and feed it (approx 1 cup flour, 1 cup water), stirring well. (You may need to discard some starter to keep it from overflowing. Don’t worry, you can find tons of recipes online that use sourdough discard). Let it sit on the counter for 12-24 hours, then place back in the fridge.
If you are planning to use your starter for a recipe the next day, simply remove the desired amount you need from your refrigerated batch, and replace the remaining starter back in the fridge.
On the counter for daily use
If you have the ability and desire to use your starter every day, simply keep your starter happy and active on your counter.
However, since the yeasts are hungry and active, you will need to feed your starter every day. You may also need to discard more often to ensure your starter doesn’t grow over the sides of your jar!
How to use sourdough starter
Sourdough starter can be used as the base for all sorts of delicious foods.
Just know that most recipes call for fed sourdough. This means the sourdough has been fed with flour and water and come to room temperature about 24 hours before using.
Some recipes call for a few other ingredients to be added to the sourdough as well before hand. So a little planning ahead is required for baking with sourdough 🙂
My family loves making sourdough english muffins and pancakes the most. The sourdough lends a really nice flavour and tang. My kids love it! They also love stirring and feeding our ‘pets’ 🙂 And someday they may just want some of our starter to take to their own families.
Sourdough Starter
Equipment
- 1 large ceramic bowl or glass jar
- 1 tea towel
- 1 wooden spoon
Ingredients
- 9 cups Unbleached All-Purpose flour
- 9 cups Filtered water
Instructions
- Day one: In jar, stir together 1 cup of flour and 1 cup of filtered water. Stir well, ensuring it is all well-incorporated. Scrape down sides, cover with a tea towel, and allow to rest on counter for 24 hours.
- Day two: Discard approximately half of the starter. Add another 1 cup of flour and 1 cup of filtered water. Stir well, and cover again for 24 hours.
- Days three, four, & five: Repeat step two each day, discarding half of the starter, and adding 1 cup of each filtered water and flour, stirring well. Leave for 24 hours.
- Day six & seven: Repeat step two BUT repeat the process every 12 hours instead of every 24.
- By now your sourdough starter should be bubbly and 'risen' to about double in size. You can now use the glass lid to cover your sourdough (if you are using the jar I suggested above). And there you have it: sourdough starter ready to bake with!
Notes
Let me know in the comments below if you give sourdough starter a try! And ask me any questions you may have about it 🙂
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Thanks for stopping by!
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