Beginner’s Sourdough Starter
My sourdough starter is the new love in my life. I know it feels intimidating. I have been making it on and off for years and it was always such a challenge. I was overthinking it. Truth? It is not that complicated.
Post Date: December 10, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
So take a deep breath, find a clean jar, and grab some whole wheat flour – I promise you can do this! There is nothing more satisfying than making a batch of sourdough muffins, a loaf of bread, or a batch of cookies with your sourdough starter.
This post is the first of a series called “The Twelve Weeks of Sourdough“. Sign up to have PLANTifull Fare sourdough recipes delivered to your mailbox starting on December 10, 2023, with the last recipe sent on February 25th, 2024. Each week, you’ll receive a sourdough starter recipe. It could be a bread, muffin, pancake/waffle, cookie, or another baked good item made the whole food plant-based way. Let’s do some healthy baking!
Here’s a basic recipe for a sourdough starter (without added sugar):
- Whole wheat or rye flour (whole grain flour tends to work better)
- Water
It typically takes 7 days to have a fully potent and living sourdough starter. Here are the general instructions:
- Day 1: Mix 1/2 cup of whole wheat or rye flour with enough water (about 1/4 cup) to make a thick, paste-like consistency. Cover loosely and let it sit at room temperature.
- Day 2: Add another 1/2 cup of flour and enough water to maintain a thick consistency. Mix well, cover loosely, and let it sit.
- Days 3-7: Continue to “feed” the starter by discarding half and adding equal parts of weighed flour and water daily. You should start to see bubbles and notice a tangy aroma as the wild yeast and bacteria develop.
Troubleshoot Issues of Sourdough Starter
If your sourdough starter is not showing any signs of activity or bubbling after a week, there are several potential reasons for this, and you may need to troubleshoot to revive it.
Here are some common issues and solutions:
- Temperature: Sourdough starters thrive in a warm environment. If your kitchen is too cold, it can slow down the fermentation process. Try moving the starter to a warmer spot, around 70-75°F (21-24°C).
- Feeding Schedule: Ensure that you are feeding your starter regularly. In the beginning, you might need to feed it daily. If the starter is neglected or fed inconsistently, it can become weak or inactive.
- Flour and Water Ratios: Double-check that you are using the correct ratio of flour to water when feeding your starter. The standard ratio is equal parts (by weight) of flour and water. Consistency is crucial.
- Type of Flour: Whole grain flours can provide more nutrients for the yeast and bacteria in the starter. If you started with all-purpose flour, consider switching to a whole grain flour for a few feedings to see if it helps.
- Water Quality: Chlorinated or heavily treated water can negatively impact the activity of your starter. If your tap water has chlorine, consider using filtered or dechlorinated water.
- Cleanliness: Make sure the container and utensils you’re using are clean. Unwanted bacteria or contaminants can affect the health of your starter.
- Patience: Sometimes, it takes a bit longer for a starter to become active, especially if you’re starting from scratch. Be patient and give it a little more time.
If your starter still doesn’t show signs of activity after trying these suggestions, you might want to consider starting a new one. Sometimes, a fresh start with new flour and water can help establish a healthy and active sourdough culture.
Remember that sourdough starters are resilient, and with the right conditions and care, you should be able to get it back to a bubbly and active state.
bake a couple times per month, so our starter gets fed then – when we are activating it to use in a recipe.
Most sourdough bread recipes call for starter at peak activity: when has been fed and fully rises, but just before it starts to fall back down again. You can use either active starter OR discard (unfed) starter in many recipes too.
Grocery List
Produce
–
Pantry
whole grain flour or all-purpose unbleached flour
water
Misc
sugar (optional)
Add-Ins and Substitutions
Sugar can be used in the early stages of developing a sourdough starter to provide a readily available food source for the wild yeast and lactic acid bacteria that will populate the starter. However, it’s not necessary, many traditional sourdough recipes rely on the natural sugars present in flour for fermentation. I do use a little sugar because I am impatient and want to see those bubbles sooner rather than later.
If you choose to use sugar, you can add a small amount (e.g., 1-2 teaspoons) to the initial mixture on Day 1. Sugar can provide a quick energy source for the microorganisms, helping them establish themselves in the starter. However, once the starter is well-established, it should be able to sustain itself without added sugar.
Remember that sourdough starter development is a natural process, and variations can occur based on factors like the flour used, ambient temperature, and local microorganisms. No two sourdough starters are the same. It’s often best to experiment and find a routine that works for your specific conditions.
Storing
Storing sourdough involves keeping both the sourdough starter and the sourdough bread in optimal environmental conditions. Here’s how you can store each:
Storing Sourdough Starter:
- Refrigeration:
- For long-term storage, keep your sourdough starter in the refrigerator. This slows down fermentation and reduces the need for frequent feedings.
- Take the starter out and bring it to room temperature before using it in a recipe.
- Feeding Schedule:
- If you’re not planning to use your starter for an extended period, feed it and let it ferment at room temperature for a few hours before returning it to the refrigerator.
- Airtight Container:
- Store the starter in a clean, airtight container. A glass jar with a loose-fitting lid or a plastic container with a lid that’s not completely sealed works well.
- Regular Feeding:
- Even in the refrigerator, feed your starter regularly to keep it healthy. This can be once a week or at least every two weeks.
Sourdough Bread:
- Bread Box or Bread Bag:
- Keep your sourdough bread at room temperature for the first few days after baking. A bread box or a paper bag works well to maintain freshness.
- Refrigeration:
- If you’re not going to consume the bread within a few days, it’s advisable to refrigerate it to prevent mold growth.
- Before refrigerating, let the bread cool completely to avoid condensation, which can make the crust soggy.
- Freezing:
- For longer storage, you can freeze sourdough bread. Slice it before freezing for easier portion control.
- Wrap the slices or the whole loaf tightly in plastic wrap and then place it in a freezer bag.
- Thawing:
- When ready to use frozen bread, thaw it at room temperature or in a low-temperature oven to maintain its texture.
- Avoid the Fridge for Freshness:
- Avoid refrigerating freshly baked bread for extended periods, as it can lead to staling. Instead, freeze it if you don’t plan to eat it within a few days.
Remember, sourdough bread tends to stale less quickly than commercial bread due to its higher hydration. However, the specific conditions may vary, and it’s always good to observe and adjust based on your preferences and the particular characteristics of your sourdough.
Nutrition 411
Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Sourdough Starter
Equipment
- 3/4 L jar
- Kitchen Scale
Ingredients
- To create a sourdough starter from scratch the overall process should take about 7 days (or more) from start to finish- it’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all-purpose flour to cultivate the wild yeasts and friendly bacteria.
- Your starter is ready when it has doubled in size with plenty of bubbles on the surface and throughout the culture.
- You’re basically feeding it by adding flour and water over time, and then waiting for it to become bubbly and double in size. That’s it.
To create the starter:
- 60 g 1/2 cup whole wheat flour
- 60 g 1/4 cup water
- 1 teaspoon agave (optional and not necessary)
To feed the starter each day
- 60 g 1/2 cup unbleached all purpose flour or bread flour I like to keep using rye or whole-wheat flour. The wild yeasts and friendly bacteria seem to grow better using whole grain flours.
- 60 g 1/4 cup water
Instructions
- Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to slightly thin out the texture if necessary. Cover with plastic wrap or a lid and let it rest in a warm spot, about 75-80 F, for 24 hours. Temperature is important.
- TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for an hour or two (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
- Day 2: Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter for another 24 hours.
- TIP: During this process, and even after your starter has been growing for a bit, a dark liquid might appear on the surface. It might have a very stinky smell. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present. However, on Day 2 just leave the hooch alone. You can remove it tomorrow when you start the feedings.
- Day 3: Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (¼ cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.
- Days 4, 5 & 6: Continue feeding your starter: remove and discard about half and add 60g flour + 60g warm water each day. You can use the discard in recipes if you like.
- As the yeast begins to develop, your starter will rise and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again. TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
- Day 7: By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should smell pleasant, and not link stinky like gym socks. If these conditions are met, your starter is now active and ready to use!
- Please keep in mind, if your starter is not ready at this point which is quite common due to temperature issues (too cold), timing, and other factors, continue the feeding it for 1-2 weeks or more. Seriously, it is OK! Be patient!
- The very last step is to transfer your starter to a nice, clean jar.
Overall Daily Schedule with Measurements
- Day 1: 60 g flour + 60 g water = 120 g starter
- Day 2: Do nothing
- Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
- Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
- Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
- Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
- Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Notes
Wondering if your starter is ready to use?
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.AFFILIATE DISCLOSURE
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