How to Make a Sourdough Starter from Scratch
- Unbleached all-purpose flour
- Filtered water
- Glass jar or container
- Wooden spoon or spatula
- Measuring cups
Step-by-Step Instructions
Select a clean glass jar or container. It should be large enough to hold your starter as it grows (at least 1 quart).
- Ensure the jar is clean and dry before use.
Combine 1 cup of unbleached all-purpose flour with 1/2 cup of filtered water in the jar. Stir with a wooden spoon until smooth. Cover loosely with a lid or cloth.
- Filtered water is recommended to avoid chlorine, which can hinder fermentation.
Place the jar in a warm, draft-free area. Let it sit for 24 hours. After this time, you might see bubbles, which indicates fermentation has started.
- Ideal temperature for fermentation is around 70°F (21°C).
Discard half of the starter mixture. Add 1 cup of flour and 1/2 cup of water. Stir until smooth and cover loosely. Repeat every 24 hours for 5-7 days.
- Consistency is key; feed the starter at the same time each day.
After 5-7 days, your starter should have doubled in size, exhibit a pleasant sour aroma, and be full of bubbles. This indicates readiness.
- If it hasn't doubled by day 7, continue feeding for a few more days.
If you aren't baking regularly, store the starter in the fridge and feed it once a week. Bring to room temperature and feed before baking.
- Label the jar with feeding dates to track activity.
- Use the same type of flour throughout to maintain consistency.
- Avoid metal containers and utensils as they can react with the acidic environment.
- Discard any starter that develops mold or an unpleasant odor not typical of sourdough.