How to make sourdough bread starter from scratch

The Magic of Sourdough Starter

A sourdough starter is a living culture of flour and water inhabited by wild yeast and lactic acid bacteria. These microorganisms ferment the dough, creating the distinctive tangy flavor and chewy texture of sourdough bread. Unlike commercial yeast, which was only developed in the 19th century, wild yeast from a sourdough starter provides a slower, more complex fermentation.

Creating your own Sourdough Starter

Today, many bakers create their own sourdough starters from scratch, cultivating a personal connection to their bread. This process involves mixing flour and water and allowing it to ferment, capturing wild yeast and bacteria from the environment. Each starter is unique, influenced by the local climate, flour, and even the baker’s hands.

Ingredients for Sourdough Starter:

• Bread Flour
• Water (warm)

Equipment:

• A large glass jar or container
• A scale (optional but recommended for accuracy)
• A spoon or spatula for stirring
• A clean cloth or plastic wrap

 

Start the Starter

Day 1 : in a clean jar or container, combine 60g bread flour ( I personally prefer high gluten unbleached white flour) and 60g warm water. Stir until no dry flour remains. The mixture should have a thick, paste-like consistency. Cover the jar loosely with a clean cloth or plastic wrap. This allows air to circulate while keeping out debris. Let it sit at room temperature (around 70-75°F or 21-24°C) for 24 hours.

Day 2 : after 24 hours, you might see a few bubbles, indicating the beginning of fermentation. If not, don’t worry—it can take a couple of days to start. Discard half of the starter  and add 60g warm water and 60g unbleached bread flour. Stir until well combined. Cover and let sit at room temperature for another 24 hours.

 Day 3-7 : each day, discard half of the starter and feed it with 60g warm water and 60g unbleached bread flour. Stir well, cover, and let sit at room temperature. Over the next few days, the starter should become more bubbly and active. You might notice it doubling in size within a few hours of feeding, which is a good sign.

Day 7+ : by day 7, your starter should be bubbly, slightly tangy-smelling, and doubling in size within 4-6 hours of feeding. If it’s not quite there, continue the daily feedings for a few more days. Once your starter is active and consistent, you can transition to maintaining it. Feed it daily if kept at room temperature, or store it in the refrigerator and feed it weekly.

Using Your Sourdough Starter

Once your starter is established, you can use it to bake delicious sourdough bread. Before baking, you’ll need to feed the starter and allow it to become bubbly and active. This usually takes about 4-6 hours at a temperature slightly above 28 degrees Celsius.

Enjoy the process of creating and maintaining your sourdough starter. It’s a wonderful way to connect with a centuries-old baking tradition and produce delicious homemade bread!