Sourdough Starter Recipe
This recipe guides you through cultivating a vibrant sourdough starter from scratch using just flour and water. Through consistent feeding and careful observation over several days, you'll develop a robust, active culture perfect for leavening a variety of baked goods, imparting unique flavor and texture.
Equipment
- 1 Digital Kitchen Scale Essential for precise measurements of flour and water.
- 2 Glass Jars (1-quart) One for active starter, one for discard or backup.
- 1 Rubber spatula or spoon For mixing ingredients thoroughly.
- 1 Airtight Lid or Plastic Wrap To cover jars loosely for fermentation.
- 1 Permanent Marker or Rubber Band To mark starter level for tracking rise.
Ingredients
Main
- 600 g 21 ounces unbleached all-purpose, bread, or whole grain flour (such as whole wheat or rye flour), or a mix
- Bottled filtered, or de-chlorinated water
Instructions
- Day 1: Combine 60g (0.13 lbs) unbleached flour with 60g (0.13 lbs) bottled or filtered water in a clean jar. Mix thoroughly until no dry spots remain, cover loosely, and let stand at room temperature for 24 hours.
- Day 2: Discard all but 60g (0.13 lbs) of the starter. Feed the remaining starter with 60g (0.13 lbs) flour and 60g (0.13 lbs) water. Mix well, cover loosely, and let stand at room temperature for 24 hours.
- Days 3-6: Repeat the Day 2 feeding process daily. Discard all but 60g (0.13 lbs) of starter, then feed with 60g (0.13 lbs) fresh flour and 60g (0.13 lbs) water. Observe for increasing signs of activity.
- Observe Activity: During these days, you should begin to see small bubbles forming, a slight rise, and a mildly sour aroma developing.
- Increased Vigor: By Day 5-7, a healthy starter will typically show more vigorous activity, doubling in size within 6-12 hours after feeding, then slowly falling.
- Test for Readiness: Your starter is considered mature and ready for baking when it consistently doubles in volume within 4-8 hours after feeding and passes the 'float test' (a small spoonful floats in water).
- Active Use Maintenance: If baking frequently, continue feeding daily at a 1:1:1 ratio (starter:flour:water by weight), maintaining it at room temperature.
- Refrigerated Maintenance: For less frequent baking, store the mature starter in the refrigerator. Feed it once a week, letting it warm up for a few hours at room temperature before and after feeding.
- Revitalizing from Refrigeration: Before baking with a refrigerated starter, take it out and perform 1-2 feedings at room temperature over 12-24 hours until it is consistently active and bubbly again.
- Utilize Discard: The portions of starter discarded during feeding can be used in other recipes such as crackers, pancakes, or composted, rather than simply throwing them away.
Notes
1. Water Quality: Always use bottled, filtered, or de-chlorinated water. Chlorine can inhibit the beneficial wild yeasts and bacteria necessary for a healthy starter.2. Temperature is Key: Maintain a consistent room temperature, ideally between 70-78°F (21-26°C), to encourage optimal activity. Cooler temperatures slow development, while excessively warm conditions can lead to undesirable bacteria.3. Observing Activity: Look for visible bubbles, a distinct sour but pleasant aroma, and a significant rise (at least doubling) followed by a fall within 4-8 hours after feeding, indicating readiness.4. Discarding: Regular discarding is crucial to maintain a manageable quantity and to ensure the starter gets enough fresh nutrients to thrive. This also helps to prevent it from becoming overly acidic.