You want to start some sourdough but where to begin?
Sourdough can seem like a daunting task to take on especially if you are new to the bread making world.
Sourdough is having a comeback but sourdough has been around for thousands of years, way before modern technology. ScienceDirect even believes it be used in ancient Egypt around 3000 BC.
Just remember, a starter is a living item. Many factors such as house temperature, the flour you use, even the minerals in your water can have an effect on your starter. Now don’t let that scare you off! Sourdough has become such a joy for me and its so easy once you get the hang of it!
Sourdough takes wild yeast and bacteria from the air and ferments naturally with the flour. Keep in mind this is no overnight process. Fermenting takes time so if you are planning on baking, you will need to start this process much before you plan to bake with your starter.
As mentioned above, it is a living thing so time will very but overall this process should take a week to a week and a half before its ready to bake with.
You’ll need:
A jar. I use 20oz mason jars
Flour
Water, slightly warmed
A spoon
Measuring cups
Rubber band to go around jar as a marker
How to start:
The water you need for your starter should be warm, not hot. Sourdough like to be around 70-80 degrees. I usually put the water into a pan and turn it on low for a few minutes. Too warm and it will kill the yeast trying to grow.
In your jar, mix together 1/2c of all purpose flour and 1/4c of the warmed water.
Mix until all the flour and water is combined. It will be really thick at this point but not to worry. That is totally normal.
Cover with either a lid(but not tightened, just lightly set on top) or a coffee filter or paper towel with a rubber band to hold it on. This will allow the sourdough to breath and take in the wild yeast and bacteria to begin the fermentation process. Put the rubber band around the jar to mark where your starter is currently at. It should begin to double in the next day or so. It is a good idea to do this each time you feed it to ensure it has doubled in size.
Let it rest for 24 hours.
This will be considered day 1.
What’s Next?
Day 2: You wont have to add anything to the starter this day. Only check to see how it is coming along. There may be bubbles already forming. If there isn’t, don’t stress! There will come!
Day 3: By day 3 you should have more bubbles forming in your starter. Now its time to feed it. ALWAYS discard half of your starer before you feed it. In doing this it refreshes the acidity levels of the starer. It is crucial for success and should never be missed. ***This portion that is to be discarded is referred to as discard. Discard can be saved in an airtight container in the fridge and can be used in many discard recipes.*** When feeding on day 3 you are going to discard half and then feed 1/2c AP flour and 1/4c warm water. You want it to be a thick paste but if you feel like it is too think, add a sprinkle of water at a time and mix it. Cover loosely and let it rest for 24 hours.
Day 4: By day 4 you’ll start to see a pattern. Today we are going to discard half, and mix together 1/2c AP flour and 1/4c warm water. Mix, mix, mix and let it rest for 24 hours.
Day 5 to 7: Keep discarding half and continue feeding it 1/2c AP flour and 1/4 warm water.
Day 8: Most starters should be ready to be used by day 8
How to know if your starter is ready to use?
Your starter should have lots of bubbles.
It should be doubling approximately 6-10 hours after feedings.
It should have a dome shape at the top when it has reached its maximum height (its peak).
Another good indication that your starter is ready to use is the float test. If you take room temp water and gently add a little bit of starter to it, it should float. If it doesn’t, it just may not be at its peak yet.