A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. These microorganisms ferment the mixture and allow it to rise, creating the natural leavening needed for sourdough bread. Here’s how you can make your own sourdough starter:
Ingredients:
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Whole grain flour (such as whole wheat or rye) for the initial days (this helps attract wild yeast).
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Unbleached all-purpose flour for later days.
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Water (preferably filtered or non-chlorinated).
Steps to Create a Sourdough Starter:
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Day 1:
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Combine 50g (about 1/4 cup) of whole grain flour and 50g (about 1/4 cup) of water in a glass jar or container. Stir until well combined, cover loosely, and leave it at room temperature (ideally between 70°F–75°F or 21°C–24°C).
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Day 2:
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You may not see much activity yet, but it’s important to feed the starter. Discard half of the mixture (about 1/4 cup), and add another 50g of flour and 50g of water. Stir and cover loosely again.
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Day 3:
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By now, you should see some bubbles or notice a slight smell (sometimes slightly sour or tangy). Repeat the same process as before: discard half, then add 50g of flour and 50g of water.
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Day 4-6:
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Continue feeding the starter daily by discarding half and adding 50g of flour and 50g of water. The starter should begin to show more bubbles and expand in volume. At this point, you can switch to all-purpose flour if you prefer. The smell should also be more pronounced and slightly tangy.
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Day 7 and beyond:
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The starter should now be bubbly, active, and ready to use! It should double in size within 4-6 hours of feeding. If not, continue feeding it for a few more days.
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Key Tips:
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Discarding: Discarding part of the starter helps keep it manageable in size and ensures it stays strong by preventing it from becoming too acidic.
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Water: If possible, use filtered or dechlorinated water. Chlorine can inhibit the growth of the wild yeast.
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Temperature: Keep your starter in a warm spot, ideally between 70°F–75°F (21°C–24°C). If it’s too cold, fermentation will slow down, and if it’s too warm, it may ferment too quickly.
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Feeding: The starter needs regular feedings to stay active. If you’re not baking often, you can store your starter in the fridge and feed it once a week.
Once it’s ready, you can use it to bake sourdough bread, pancakes, waffles, and more!