How to Make Starter 101

Creating a strong sourdough starter is simple and rewarding.

Do not let those "breadfluencers" intimidate you! Sourdough is something that EVERYONE can make with some basic ingredients found around the house.

To make a sourdough starter, you'll need just a few simple tools.

MUSTS:

- A Clean Container: Aim for something about 16 oz to start with. I like to use my 16 oz mason jar. You'll hear it's best to use glass containers as to avoid microplastics and BPA but it will work just the same. Glass is also prefered as you will want to be able to see into your jar to assess fermentation.

- Flour: Guess what? Any flour will do, you just have to find your favorite. I like to make a variety of loaves so I have three starters, one with organic all-purpose flour, one made from organic bread flour and another made from organic whole wheat flour. (I have found that King Arthur Baking Company - Organic Bread Flour works the best for me).

- Water: YES! Tap water works just fine. I have used water from my BRITA, from my sink and many types of bottled water, not yet seeing any variation in how my sourdough starter ferments.

- Mixing Spoon: Yes, you can absolutely use a stainless steel kitchen spoon (I do). Just keep in mind that sourdough starter can react to metals such as copper and aluminum, potentially contaminating the dough with toxins. Another alternative is to use a silicon spatula or a wooden spoon.

- Cloth: Once your sourdough has been fed (we'll get to the "how" soon), make sure to cover it with a cloth. Any breathable fabric will do such as a tea towel, washcloth or cheesecloth. In my opinion cheesecloths are the best fabric to work with as they are very breathable. *Never completely seal. As sourdough ferments, gases are created which can cause your lids to break under pressure. Breathable fabrics are used to allow this gas to escape. Fruit flies love the smell of fermented sourdough so this will also help to keep your product clean and pest free.

-Rubber-Band: Use a rubber-band to keep the fabric in place.

Optional Tools:

- Atmospheric Thermometer - Used to see the atmospheric temperature and humidity which can impact how a sourdough starter ferments.

- Food Thermometer - Used to see what temperature the starter is at during bulk fermentation.

- Food Scale - Some individuals choose to use a food scale to support their measurements when feeding.

- Measuring Spoons - These can be used to help support measurement when feeding.

This is how thick your starter should look at the end of step four. Your starter should look like thick muffin mix.

Getting Started:

Measuring your sourdough starter does not need to be complicated.

1. Wash and prep your tools.

2. Measure out 3 tbsp of flour and 3 tbsp of room temperature water. Add both ingredients to the jar.

3. Mix your ingredients together well.

4. Scrape down the sides of your jar so you can see in and mark it with a rubber-band to show growth.

5. Cover with a breathable cloth.

6. Allow starter to sit for 12 hours and repeat.

*Repeat every 12 hours for 3 days, then begin to feed every 24 hours.

7. When it is time to feed again, you may need to discard. Read below to learn more.

IMPORTANT: Not all sourdough starters are the same. Sometimes flour clumps together or we spill a bit more water in. Sometimes our starter feeds well or not much at all. Sometimes the humidity makes the texture change. To keep it simple... learn to feed your dough when it is hungry (liquidy). You'll know your sourdough has been fed properly when it looks like very thick muffin batter.

DISCARDING:

There are two types of sourdough discard: active and inactive. For the first 2-3 weeks, you will be discarding inactive sourdough starter as your mixture will not yet be strong enough to bake with. To discard, wait until your starter has doubled in size and then returned to it's original size. Once this happens, you can begin the discard process. Discard means remove some of your starter to make room for new growth. To do this, add some water to your jar to soften your discard. Mix well and pour some out in your sink. (I usually remove about half). It is important to ensure some starter is left in the jar because this has all of the bacteria and yeast colonies. Once you've discarded, add some flour back into the jar to feed. Check your texture and return it to your shelf until next time.

When it is time to do an inactive discard, I mix water into my starter and dump out half of the liquids.

This image shows what's left after my discard. Next step is to add flour back into the mixture again.

Your sourdough start is active when it has doubled in size. The texture should be thick and when you turn the jar, a number of holes should be revealed. This signals a strong starter that has produced lots of carbon dioxide during the fermentation process.

USING MY STARTER:

For the first 2-3 weeks you will be working on strengthening your sourdough starter. Sourdough starters can be active and ready to use in as little as 5 days BUT to make quality sourdough you need a strong colony. Be patient and give your starter time to develop. After about 2-3 weeks, place your discard in a bowl of warm water. If it floats, it is ready to use.

Want to learn how to bake with your sourdough starter? Click HERE!

FAQ:

My sourdough has not risen all the way yet, should I still feed it?

- You do not have to feed your sourdough every 24 hours. My sourdough starter can go 48 hours without needing to be fed because it has matured.

I'm using so much flour. Is that normal?

- You do not need to use tons of flour every time you feed your starter.

Why has my sourdough been so liquidy?

Why does my sourdough have a thick gray skin on top?

- This is what we call "Hooch". Hooch is a byproduct of the fermentation process made of alcohol and water.

- When this happens, your sourdough is hungry. This can come about from a number of different reasons, humidity, proportions, etc. To remedy this, try a "dry feed". This means add some flour along with little to no water. Ensure the texture of your starter looks like very thick muffin mix.

I'm going out of town / I don't have the energy to feed my starter everyday. What do I do with my sourdough?

- An easy solution is to stick it into your fridge. Sourdough starters can last for months in there because the cold air encourages it to stop fermentation and preserve it.

- When you are ready to start using your sourdough again, take it out of the fridge 48 hours prior and return to your normal feeding schedule.