How To Make Sourdough Starter
Equipment
- 1 (26-24 oz) sealable glass jar with Lid
- 1 Kitchen Scale
- 1 rubber band
- Journal for documenting and notating (optional)
Ingredients
- 100 grams All-purpose Flour (Bread Flour can also be used)
- 15 grams granulated sugar
- 100 grams Filtered Water, room temperature (Do not use distilled or tap water)
Instructions
- Day 1: Mix together the flour, water, and sugar until well incorporated. It will appear as a loose paste. Loosely cover with the lid and set in a cool spot (70-85℉) for 24 hours.
- Day 2: After 24 hours, add in an additional 100 grams filtered water, 100 grams flour, and 15 grams sugar. The mixture may be slightly thicker, but mix until well combined. Loosely cover with the lid again and leave for another 24 hours. During the next 12-16 hours, the mixture may experience a "false" rise. If that happens, it's alright to transfer the starter to another clean jar to continue the fermentation process. This does not mean the starter is ready to be used and is active.
- Day 3: Depending on the state of your starter dough, the instructions vary. If bubbles are beginning to form, uncover the jar and remove all but 100 grams of starter. Repeat the process of mixing in 100 grams water, 100 grams flour, and 15 grams sugar. Loosely cover and leave for 24 hours. If bubbles are not forming on the surface of your starter, do not touch. Leave it alone for another 24 hours. This will allow the bacteria to ferment longer and live cultures to form.
- Day 4: This day will require two feedings, one in the morning and one in the evening, 12 hours apart. For both feeds, uncover and discard all but 100 grams of starter. Add in the 100 grams filtered water, 100 grams flour, and 15 grams sugar. After second feed, leave for 24 hours.
- Day 5: After 24 hours, uncover and discard all but 100 grams of starter. Add in 100 of filtered water, and 100 grams of flour. Mix to combine and leave for another 24 hours.
- Day 6: Repeat the same steps as day 5. Uncover and discard all but 100 grams of starter. Add in 100 of filtered water, and 100 grams of flour. Mix to combine and leave for another 24 hours.
- Day 7: If your starter is bubbling and gradually rising after each feed, congrats! You have an active starter dough. Continue to feed and discard each day as listed on days 5 & 6. The sugar is no longer needed to boost the bacteria.If your starter is not rising just yet, continue feeding as listed on days 5 & 6, but add 15 grams of sugar to one of the days! You got this! Read again when starter is active.
Notes
Note:
- Keep in mind, this process can take 1-2 weeks, or possible longer depending on temperature and conditions in the starters environment. That doesn't mean anything anything is wrong. Your starter just needs a little more time, so continue to care and nurture it until it's matured and active.
- Once your starter is active, continue to feed for another week or 2 before using it to bake. That way the starter has more time to mature and provide that signature sour taste to your loaves.
- During the first 3-4 days, the mixture may experience a "false" rise. If that happens, it's alright to transfer the starter to another clean jar to continue the fermentation process.
- Once active, feed daily if left on the counter top or once a week if kept in the fridge. Continue to feed for 1-2 weeks before baking with it.