Learn how to make your own from scratch sourdough starter with this easy-to-understand recipe and how to properly maintain it. All you need are two simple ingredients to get started!
What is a sourdough starter?
Sourdough has been around for hundreds of years and handed down from generation to generation for the purposes of making bread. This is made with just flour and warm water left out at room temperature to ferment. Sourdough is easy to maintain and is very resilient. Before people had access to the convenient yeast packets, we have today sourdough starter is what they used to get their bread or baked goods to rise naturally. A sourdough starter is an actual living organism that requires cultivation and maintenance. The yeast in a sourdough starter are naturally occurring and cultivate good bacteria for your gut health.
How to make a sourdough starter
- Start with a clean glass bowl, jar, or canister.
- Add in unbleached flour of choice. About 1/4 cup to start with.
- Add in 3 tablespoons of warm water to the flour.
- Stir both flour and water together to combine.
- Cover with plastic or lid.
- Set in a warm or room temperature location.
- Every 12 hrs discard half of starter
- Feed starter same amount again after discarding half
- You will repeat this process until your starter is about 4 weeks old.
What are the Health Benefits of a Sourdough Starter?
Just some interesting health facts here about sourdough starter is that the sugars and starches found in the flour are broken down over the fermentation process. There is something else present in the dough which is something that is used to preserve grains of all kind called phytic acid. Also known as the “anti-nutrient”.
Phytic acid is a natural preservative for grains. If you’ve ever known someone who has a hard time digesting grains, this is why. Grains can last for years if stored properly in cool dry conditions. Phytic acid is what coats and protects the outside of the grain and keeps it from ever going bad.
The bad thing about phytic acid for us, when we are digesting a grain is that it inhibits the grains nutrients and minerals from being absorbed by our bodies thus making it hard for us to digest and breakdown.
Enter Sourdough!
The long process of the fermentation is what helps to break down the phytic acid on the outer coating of the grains. If the sourdough is fermented long enough, it will completely eliminate the phytic acid which is great from a nutritional standpoint. This makes all the other good nutrients available for our bodies to absorb!
Making a Sourdough Starter from Scratch
Starting a new sourdough starter from scratch takes some patience but is super simple if followed correctly.
If you don’t want to wait and know a friend who has a sourdough already established then you can get a cup of starter from them!
You’ll know you have an active sourdough starter by the bubbles present in the starter. That is all the active wild yeast thriving and essentially what is going to make your baked goods rise!
Ingredients
Flour (any kind will do but I prefer an unbleached all-purpose flour)
Filtered water
What You’ll Need
Glass bowl, canister or mason jar
Wooden spoon
Tea towel, loose fitting lid or plastic wrap
The Process
I mentioned earlier in the post how to start your Sourdough starter. You’ll want to follow that for about 4 weeks or so.
Start with a clean glass bowl, jar, or canister.
Add in unbleached flour of choice. About 1/4 cup to start with.
Add in 3 tablespoons of warm water to the flour.
Stir both flour and water together to combine.
Cover with plastic or lid.
Set in a warm or room temperature location.
Every 12 hrs discard half of starter
Feed starter same amount again after discarding half
You will repeat this process until your starter is about 4 weeks old.
How do I know my Sourdough Starter is Ready for baking?
You’ll know your sourdough starter is ready for baking when you have fed it for at least 4 weeks and continue to see active bubbles and if it doubles in size is usually a good indication it is ready for baking!
Tip: Make a mark on the outside of your glass jar/canister and see how much the dough is rising as you progress feeding it.
Maintenance for Your Sourdough Starter
There are some simple things you’ll need to do to ensure the life of your new sourdough starter.
This all depends if you want to use it daily or if you’ll be using it only occasionally.
You will be feeding your starter equal parts of flour and water as you use it and to keep it active for years and years to come. I don’t ever measure this process I just know when it is a good pancake consistency, I’m good.
For Everyday Use
You’ll want to keep your starter out on your counter for everyday use and at room temperature to keep the good bacteria and wild yeast thriving.
This requires it to be fed at least once a day depending on the temperature in your house also. The warmer the temp in your house the more active the starter. Since you’re feeding it every day you’ll have to bake or use the starter to keep up with how much you have.
For Occasional Use – Refrigerator
I use this method and I’ve never had any problems keeping my sourdough starter active. Sourdough starter as you will find are very resilient and forgiving.
In other words, it’s hard to mess up!
The cold slows down the fermentation process of the good bacteria. Feeding won’t be nearly as much maybe once or twice a week is good enough.
If I plan to use my starter after it has been in the refrigerator this is an example of how I would prep it.
Say I wanted to make pancakes Saturday morning. I would take my starter out that Friday night and feed it equal parts warm water and flour stir well, cover and let it stay on the counter.
Saturday morning, I will have an active and bubbly starter ready to use for baking!
What can you make with a Sourdough Starter?
The possibilities are endless when it comes to cooking or baking with your sourdough starter.
Some of my favorite things to make are of course my easy sourdough artisan bread. I’ll link my sourdough bread recipe here.
Another favorite our family likes is sourdough cinnamon rolls.
Also, a quick and easy lunch idea is my sourdough pizza crust in my cast iron skillet. It is a fun and easy way to use up some sourdough and a fun dinner night for the children to create their own pizzas!
Check out my other Sourdough recipes listed here!
Other Resources to check out
The glass canister I use, found here.
Wooden spoon linked here.