How To Make Your Own Sourdough Bread Starter: A Step-by-step Guide

A sourdough bread starter is a fermented mixture of flour and water that acts as a natural leavening agent for bread. It contains wild yeast and bacteria that feed on the sugars in the flour, producing carbon dioxide gas that causes the bread to rise. Sourdough starters give bread a unique tangy flavor and chewy texture.

How to Create a Sourdough Bread Starter

1. Gather Your Ingredients

• 1 cup (120g) whole wheat flour
• 1 cup (240ml) filtered or spring water

2. Day 1

• In a clean glass jar, combine the flour and water. Stir until a thick paste forms.
• Cover the jar with a cheesecloth or a loose-fitting lid.
• Place the jar in a warm spot (75-85°F).

3. Day 2-7: Feeding and Maintaining

• Each day, discard half of the starter and feed it with:
• 1/2 cup (60g) whole wheat flour
• 1/4 cup (60ml) filtered or spring water
• Stir well and cover the jar.
• Continue feeding and maintaining the starter for 5-7 days.

4. Signs of Activity

• After a few days, you should start to see bubbles forming on the surface of the starter. This indicates that the fermentation process is active.
• The starter will also develop a slightly sour smell.

5. Achieving Peak Activity

• Once the starter is bubbling vigorously and has a strong sour aroma, it has reached peak activity.
• It should double in volume within 4-8 hours after feeding.

6. Refreshing and Storing the Starter

• When the starter is at peak activity, refresh it by discarding half and feeding it with:
• 1 cup (120g) bread flour
• 1/2 cup (120ml) filtered or spring water
• Store the starter in the refrigerator for up to 2 weeks.

7. Using the Starter for Bread

• When you’re ready to bake bread, remove the starter from the refrigerator and let it come to room temperature for several hours.
• Feed it once more before using it in your bread recipe.

Tips for Success

• Use filtered or spring water to avoid chlorine, which can kill wild yeast.
• Keep the starter at a warm temperature (75-85°F) during the initial feeding stage.
• Be patient and consistent with feeding the starter. It takes time to develop a strong starter.
• If the starter develops mold, discard it and start over.
• If the starter becomes too thick, add a little water. If it becomes too thin, add a little flour.

What You Need to Learn

1. How long does it take to create a sourdough starter?

Typically, it takes 5-7 days to create a sourdough starter that is active and ready to use.

2. Can I use other types of flour for the starter?

Yes, you can use other types of flour, such as rye flour, white flour, or a combination of flours.

3. How often should I feed my starter?

Once the starter is active, you can feed it once or twice a week. If you store it in the refrigerator, you can feed it less frequently.

4. What if my starter doesn’t bubble or rise?

If your starter doesn‘t bubble or rise, it may need more time to develop. Continue feeding it daily and keep it at a warm temperature.

5. Can I use my sourdough starter right away?

No, you should wait until the starter is fully active before using it in bread. This ensures that the bread will rise properly.