Build Your First Sourdough Bread Starter
This step-by-step tutorial will help you to create your very first bread starter for making your own golden loaves of sourdough at home.
Equipment
- Large Mason Jar
- Measuring Cups/Spoons
- Small Digital Kitchen Scale
- Small Rubber Spatula
Ingredients
To Create the Starter
- 60 grams whole wheat flour (½ cup)
- 60 grams water (¼ cup)
To Feed the Starter (Days 3-7)
- 60 grams all-purpose or bread flour (½ cup) NOT organic-the enzymes are different
- 60 grams water (¼ cup)
Instructions
Day 1: Making the Starter
- Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar.Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours. I like to nestle mine in the microwave.
Day 2: Check for Bubbles
- If you are seeing bubbles start to form, this is an indication of the start of the fermentation process. If you don’t see anything right away; the bubbles might have appeared and dissolved overnight, which is not uncommon.Sit tight and be patient. Your starter does not need any flour or water. Just allow it to rest in its warm spot for another 24 hours.You may also notice a dark liquid starting appear on the surface of the starter.This liquid is called “hooch” and is an indication that your starter needs to be fed. It is normal for it to have a strong or pungent smell. Any time you see this liquid form, it’s best to pour it off, along with any discolored starter present. Since it is only day two, you can leave be and get rid of on day three when you start the feedings.
Day 3: Feed the Starter
- It’s time to start the feeding process. Even if you are not seeing bubbles just yet, you still want to go ahead and feed your starter.Using a spoon, remove excess starter until only 60g of your starter remains. (The texture will be very stretchy.) Add 60 g of all-purpose flour and 60 g of warm water (always equal parts of each ingredient to the starter in the small bowl. Mix until smooth. Your starter has now been fed! Place lid on top loosely, so it can breathe. The texture should resemble thick pancake batter. Cover and let rest in your warm spot for another 24 hours. The starter should begin to bubble and rise.
Days 4-6: Continue Feeding
- Repeat the step outlined above each day, until you reach day 7 to strengthen the starter. You will know it is ready to be fed once it has doubled in size from the previous feeding and then begins to fall back down and compress.
Day 7: Your Starter is Born!
- By Day 7, your starter should have doubled in size and should be light, airy and full of bubbles. You are officially ready to join the bread making world. You will want to transfer your starter to a nice fresh clean jar and continue to feed it at least every two weeks. I can usually tell it is more than ready when I start to see it fall completely and a bit of liquid form on the top. If ever you feel you waited to long and it is falling a bit flat, keep feeding it until you see the bubbles return. Keep it in the fridge up front and center so you don't forget about it and keep the lid on loosely so it isn't suffocated. You now have your very own starter!