The most frequent question I get asked about bread is ‘how to make a sourdough starter?’, so here we go! Like most of you I’ve always loved the flavor of sourdough, the chewy crust and the gorgeous bread scoring. My goal this year was to become proficient in making fresh sourdough loaves and I’m glad to have you along for the journey.
Making bread from scratch is so satisfying and working with dough is the ultimate form of baking therapy. There are so many ways to make a sourdough starter, I am going to share with you my method. If you have you’re own or would love to offer more tips and resources please do so in the comments below.
Sourdough Starter Feeding Schedule
Feeding a starter is not as tedious as you might think. In the beginning you will only need to refresh your starter once a day. As the fermentation becomes more active, you will increase to twice daily feedings. But, keep in mind this only takes about 5 minutes which is a quick task to guarantee a healthy sourdough starter.
This culture is pretty resilient. If you miss a feeding or accidentally feed later than needed, don’t panic, most of the time it comes back to life without any issues.
The sign of a healthy starter is active fermentation and that classic sour smell! It takes about 6-9 days to create a healthy starter. When you feed the starter, the yeast and bacteria in the culture will metabolize the sugars in the flour, creating gasses that cause the starter to rise. Yay for bubbles and yeast. Let’s get started!
Begin your feedings in the morning so you can eventually add the second feeding 12 hrs out. Place an empty jar on your scale and tare so that the scale reads zero with the jar. Spoon 100 grams whole grain rye flour into the jar, then pour in 150 grams warm water 80°F(26°C) stir with small rubber spatula until all clumps of flour are incorporated. Set the lid of the jar loosely on top. I use a mason jar, so I gently place the flat lid on the jar without the ring.
Place the jar in a draft free location in your kitchen. I prefer to set my starter jar on a kitchen towel to prevent the cool counter top from affecting the temperature. Keep the jar away from direct sunlight and let sit for 24 hrs.
You may see some activity, you may not. Don’t worry if you don’t, just stick to the plan. There is usually an initial excitement of activity, but the starter isn’t ready to bake with just yet. You may notice a huge growth of the size of your starter that will die down on the third or fourth day, but it will come back.
Today you get to use your second jar. Place the clean jar on the scale and tare to zero. Give your overnight starter a soft stir and pour 75 grams of the 24 hr overnight mixture into the empty jar. Measure out 100 grams of the Rye Flour by slowly spooning it into the jar on the scale and watching the weight increase. Pour in 125 grams of warm water 80°F(26°C) stir until mixed.
Set the starter who by now should have a name, back in its cozy spot on the counter to rest for another 24 hrs. Discard the unused starter and clean the jar for use the next day.
Discard the rest of the mixture in the first jar and clean it in preparation for the next day.
Your starter may look active or may only have minimal changes. All is good! Time is what yeast and bacteria need.Today we are going to incorporate All Purpose Flour if you aren’t already doing so. I like to keep a 50/50 Rye and All Purpose Flour starter.
Place the clean jar on the scale and tare to zero. Give your overnight starter a soft stir and pour 75 grams of the 24 hr overnight mixture into the empty jar. Add 50 grams of Rye Flour and 50 grams of Unbleached All Purpose Flour to the jar. Pour in 125 grams of warm water 80°F(26°C) stir until mixed. Place lid on jar and set back on counter to rest.
Discard the rest of the mixture in the first jar and clean it in preparation for the next day.
We have finally made it to feeding our sourdough starter twice in one day. Try to stick to a schedule and refresh your starter 12 hours apart.
You should be seeing more activity in the jar and signs that it has risen and dropped by seeing streaks on the inside of the jar.
Each feeding will be the same as Day Three. I feed at 9:30 am in the morning and 9:30 pm at night. But, you can choose whatever 12 hr span works best for you.
Place the clean jar on the scale and tare to zero. Give your overnight starter a soft stir and pour 75 grams of the 24 hr overnight mixture into the empty jar. Add 50 grams of Rye Flour and 50 grams of Unbleached All Purpose Flour to the jar. Pour in 125 grams of warm water 80°F(26°C) stir until mixed. Place lid on jar and set back on counter to rest.
Discard the rest of the mixture in the first jar and clean it in preparation for the next day.
Repeat the same twice daily feeding schedule that you did on Day Four.
What is a Sourdough Starter?
Sourdough Starter also referred to as levain, is a fermented dough made with flour and water. The mixture transforms into a live culture that ferments creating a natural yeast. The lactobacilli that form in the starter create a lactic acid that gives sourdough bread its signature sour taste.