In this step-by-step guide, I'm showing you how to make a 100% hydration sourdough starter from scratch. All you need is 2 easy ingredients and anyone can harness the power of natural yeast and cultivate a sourdough starter!
Sourdough Starter
Like all ferments, sourdough breadmaking requires you to harness the cultivation of natural yeast. There is natural yeast on the grains and in the air!
100% sourdough starter means that it is made from equal parts flour and water;)
Made by Cultivating LIVING Yeast That's Already Around Us!
First, let me show you how to establish and maintain a healthy starter with only 2 ingredients, flour, and water. Sourdough starter can be used to make a variety of bread... I'll show you how!
Sourdough starter can be cultivated and maintained forever. Families pass down their sourdough starters from one generation to the next.
Once you feel the magic of sourdough bread making, you'll want to try new recipes with it! You'll be able to use your starter to create the bread of your dreams!
Commercial Yeast VS Wild Yeast
Yeast is a fungus to make bread rise and get fluffy. The difference in the yeast that you buy at the store, and the yeast that you can harness and cultivate around us, is its purity.
"Pure" yeast was made commercially available in the 1870s and is only a few selected strains of yeast. Wild yeast in grain, and all around you in the air, is biodiverse with several strains and other microorganisms.
How To Make Sourdough Starter From Scratch
First things first... Let's make a sourdough starter! Sourdough starters are easy to make. It's as simple as mixing equal amounts of water and flour in a bowl and leaving it on the kitchen counter for a few days.
The work is the maintenance of your starter. The sourdough starter requires regular feeding to develop and live.
Every day stir into your starter a couple of tablespoons of fresh flour and fresh water. Then, stir the mixture several times a day as you pass by. This is the process I use:
Instructions
- In a small glass bowl mix, 2 tablespoons of unchlorinated water with 2 tablespoons of any type of flour. TIP: Use cooled-off potato water instead of tap water (water used to boil potatoes in) is full of nutrients that natural yeasts love and will help your starter to thrive!
- Cover your bowl with a thin cloth (like cheesecloth) that will allow air to circulate but will also keep flies out.
- Store your bowl in a room temp area of your kitchen with good airflow. (If you have granite counters, store your starter bowl on top of another washcloth. Granite seems to keep it too cold.)
- Stir your mixture a few times each day to mix the yeasts that are developing and stimulate the process.
- Every day scoop out half your mixture and through it out. (You only do this till starter is active). Then add 2 tablespoons fresh non-chlorinated water and 2 tablespoons fresh flour and mix vigorously.
- . After 3-5 days, you will see small air bubbles at the top of your mixture (that aren't caused by your mixing). This is how you can tell that your starter is coming to life!
- Continue this process till your sourdough starter becomes frothy. (As pictured in the 3rd glass cup pictured above!)
***After you've grown a thick bubbly starter, it's ready to use - I'll show you how! Make sure to SAVE A LITTLE of the starter when using it. Mix the saved starter with the same amount of flour and water that you removed to make bread, and maintain it for the next time you make bread!***
Test To See If Your Sourdough Starter is Active
If you haven't used your sourdough starter in a while, or if you left it on the counter and forgot to feed it... You may be wondering if your starter is still alive!
To test your starter, just put ½ a cup of sourdough starter in a cup and stir in ½ a teaspoon of baking powder. If it starts rising and becomes frothy and airy... It is alive and well! If the starter does not react within 5 minutes, you should start a new batch!
Understanding Sourdough Hydration: A Crucial Element in Your Sourdough Starter Journey
Sourdough baking is an artful fusion of science and tradition, and at the heart of it all is your sourdough starter. One of the most critical aspects of creating a successful starter is understanding hydration. Hydration refers to the ratio of water to flour in your sourdough starter, and it plays a pivotal role in shaping the characteristics of your starter and, eventually, your baked goods. In this blog post, we'll explore the importance of sourdough hydration and how to manage it effectively on your journey to mastering the art of sourdough baking.
Hydration
Sourdough hydration is the measurement of the water content in relation to the flour in your starter. It's typically expressed as a percentage, with the formula being:
Hydration (%) = (Water Weight / Flour Weight) x 100
For instance, if you use 100 grams of water and 100 grams of flour in your starter, the hydration would be 100% because the water weight equals the flour weight.
Why Does Sourdough Hydration Matter?
- Microbial Activity: The hydration level significantly influences the activity of the yeast and lactic acid bacteria in your starter. Higher hydration promotes a more active culture, while lower hydration slows it down. This affects the rate of fermentation and the flavor of your sourdough.
- Texture and Consistency: Hydration determines the texture and consistency of your starter. A higher hydration starter will be runnier, like a thick batter, while a lower hydration starter will be thicker and dough-like. This consistency impacts how easy it is to mix and work with your starter.
- Flavor Profile: Hydration influences the balance of acids and alcohols produced during fermentation. A wetter starter may lead to a more pronounced tangy flavor, while a stiffer starter may result in a milder taste.
- Rising Power: The hydration level can also affect the leavening power of your starter. Wetter starters tend to produce more gas and thus have better leavening abilities. This is a crucial factor in sourdough baking.
Managing Hydration:
- Consistency: It's essential to maintain a consistent hydration level throughout your sourdough starter's development. This consistency will allow you to observe and understand how changes in hydration affect your starter's behavior.
- Adjusting Hydration: If you want to change your starter's hydration, gradually adjust it by adding small amounts of water or flour over several feedings. This will give the microbial community in your starter time to adapt.
- Recording Observations: Keep a journal of your starter's appearance, behavior, and aroma as you experiment with different hydration levels. This will help you fine-tune your process over time.
- Flexibility: Don't be afraid to adjust hydration to suit your baking needs. Some recipes may call for a stiffer starter, while others benefit from a more liquid one.
Source: The hydration level of a sourdough starter, as discussed in a study in "Applied and Environmental Microbiology" (2014), impacts its microbial composition and activity. Understanding hydration levels is crucial for adjusting the starter to meet specific recipe requirements.
How To Maintain & Store
Sourdough starter can live forever if you maintain it. If you plan on using it daily, you can store it on your kitchen counter as before, with regular feeding of water and flour.
If you don't plan on using it as frequently, STORE IT IN THE REFRIGERATOR. Store your starter in the refrigerator to slow yeast activity, and you'll only need to feed and water it 1ce a week.
Take your sourdough starter out of the refrigerator the day before you plan on using it. Put your starter on your kitchen counter and feed it. If you do this the day before using it, your starter yeasts will be active and ready to work.
If you forget to feed and water your starter it will go acidic. You will see a watery substance on the top of your starter. You can save your starter up to a point. To revive your starter, first, pour the watery substance off, then feed and water it.
If neglected sourdough starter first goes acidic, and then it goes rancid. If this happens, you'll have to start over. Your sourdough starter will last forever however if it's fed & maintained!
What Kinds Of Flour Can I Use
- Wheat Flour
- White Flour
- Rice Flour
- Rye Flour
- Einkorn Flour
What If Your First Batch Of Bread Isn't Fluffy
If you start making sourdough bread before your starter is fully ready... The loaf will be dense and heavy. DON'T STOP!
Your sourdough starter will be better every day! Keep it on the counter, and continue to feed it! You will notice it becomes frothier, and each loaf of sourdough bread will get fluffier and better every time!
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!
Sourdough Starter
Prep Time: 5 minutes
Additional Time: 7 days
Total Time: 7 days 5 minutes
7 easy steps to make a sourdough starter from scratch that can last for generations!
Ingredients
- Equal Parts Flour
- Equal Parts Water
Instructions
- In a small glass bowl mix, 2 tablespoons of unchlorinated water with 2 tablespoons of any type of flour. TIP: Use cooled-off potato water instead of tap water (water used to boil potatoes in) is full of nutrients that natural yeasts love and will help your starter to thrive!
- Cover your bowl with a thin cloth (like cheesecloth) that will allow air to circulate but will also keep flies out.
- Store your bowl in a room temp area of your kitchen with good airflow. (If you have granite counters, store your starter bowl on top of another washcloth. Granite seems to keep it too cold.)
- Stir your mixture a few times each day to mix the yeasts that are developing and stimulate the process.
- Everyday scoop out half your mixture and through it away (you only do this till starter is bubbly)
- Then, Every day add 2 tablespoons fresh non-chlorinated water and 2 tablespoons fresh flour and mix vigorously. Set back on the counter and cover with a light towel.
- After 3-5 days, you will see small air bubbles at the top of your mixture (that aren't caused by your mixing). This is how you can tell that your starter is coming to life!
- Continue this process till your sourdough starter becomes frothy. (As pictured in the 3rd glass cup pictured above!)
Did you make this recipe?
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Why Sourdough?
- Sourdough predigests grains making them more bio-available to absorb into our bodies, and easier to digest! Hence, sourdough bread is more nutritious!
- Lower gluten in sourdough bread. - Many folks with IBS, gluten intolerance, and gluten sensitivity can tolerate sourdough bread because it is predigested by probiotic bacteria!
- Fermenting bread reduces the phytic acid in grains.
- Sourdough bread has a lower glycemic index than regular bread.
- You don't need to buy commercial yeast!
- It's probiotic!
- Depth of flavor you can't get anywhere else!
- Sense of satisfaction making with your own hands!
Use Your Sourdough Starter in these Sourdough Recipes
- Sourdough Bread For Beginners
- Dutch Oven Sourdough Bread
- Flat Bread
- Soft Sourdough Rolls
- Buttery Sourdough Dinner Rolls
- Fluffy Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Bread
- Tortillas
- Sourdough Apple Fritters
- Easy Sourdough Starter Waffles
- Sourdough Biscuits
- Pizza Crust
- SOURDOUGH PUMPKIN STREUSEL COFFEECAKE!
- The Most Popular types of Sourdough Bread & Recipes
- Sourdough Pancakes
- Soft sourdough pumpkin cinnamon rolls!
Documentation
Natural Fermentation: A study published in the "Journal of Food Science" (2008) discusses the natural fermentation process of sourdough starters. It highlights the development of lactic acid bacteria and wild yeast populations during fermentation, which are crucial for the characteristic flavor and leavening action of sourdough.
Microbial Diversity: Research in "Food Microbiology" (2017) explains the microbial diversity of sourdough starters and how it varies depending on geographical locations and flour types. This microbial diversity contributes to the unique flavor and aroma of sourdough products.
Sourdough Starter Safety: A paper published in "Food Microbiology" (2019) addresses the safety aspects of sourdough starters. It discusses the inhibition of harmful microorganisms by lactic acid bacteria in sourdough fermentation, making it a safer option for bread making.
Nutritional Benefits: A publication in "Comprehensive Reviews in Food Science and Food Safety" (2018) discusses the nutritional benefits of sourdough fermentation. It mentions the potential health advantages, such as improved mineral bioavailability and reduced glycemic index, associated with consuming sourdough-based products.
Troubleshooting
Creating a sourdough starter is a delightful journey, but it can come with a few hiccups along the way. Here are some common issues you might encounter and how to address them:
No Bubbling or Rise:
- Problem: Your starter isn't showing any signs of fermentation, and there are no bubbles or rise.
- Solution: Try the following:
- Ensure your starter is at a consistent room temperature, ideally between 70-75°F (21-24°C). Temperature fluctuations can slow down or inhibit fermentation.
- Be patient. Sometimes it can take a little longer for wild yeast and bacteria to become active. Give it a few more days.
Unpleasant Odor:
- Problem: Your starter has a strange or off-putting odor, such as a strong vinegar-like smell.
- Solution: A slightly sour or vinegary smell is normal, but if it's unpleasant, it might have gone bad. Here's what to do:
- Discard most of your starter (all but a small amount) and start feeding it with fresh flour and water. Make sure your feeding ratio is 1:1:1 (equal parts starter, flour, and water). This can help balance the microbial community.
Mold Growth:
- Problem: You see mold growing on your starter.
- Solution: Mold is a sign of contamination, and it's best to discard your starter and start fresh. Be sure to use clean utensils and containers when creating your new starter.
Watery Layer on Top:
- Problem: You notice a clear or brownish liquid on top of your starter.
- Solution: This is called "hooch" and is a sign that your starter is hungry. Simply pour it off and continue with your regular feeding schedule. You might also want to feed it more frequently.
Slow Starter Development:
- Problem: Your starter is taking longer to mature than expected.
- Solution: Factors like temperature, flour type, and local microorganisms can affect the speed of development. If you're experiencing delays, you can try the following:
- Increase the temperature slightly (within the recommended range) to speed up fermentation.
- Use whole wheat flour in your feedings, as it often contains more wild yeast.
- Be consistent with your feeding schedule.
Starter Separation:
- Problem: Your starter is separating into different layers.
- Solution: This separation is natural. Before feeding your starter, stir it thoroughly to recombine the layers. Continue with your regular feeding routine.
Starter Too Acidic:
- Problem: Your starter becomes overly sour or acidic.
- Solution: If your starter is too sour for your liking, consider reducing the fermentation time between feedings or using a bit less starter in your next feeding. Overly sour starters can be mellowed with regular refreshments.
