Start from Scratch: Sourdough Starter

Creating a sourdough starter from scratch is a rewarding culinary journey that connects us to the ancient art of breadmaking. It begins with a simple mix of flour and water, harnessing wild yeast and bacteria present in the environment to kickstart fermentation. This natural process transforms the mixture into a living culture, bubbling with life and flavor. As you nurture your starter over days or weeks, feeding it regularly and observing its rise and fall, you develop a symbiotic relationship with this microbial community that will eventually leaven your bread.

The beauty of making sourdough starter lies in its simplicity and the opportunity to witness the magic of fermentation firsthand. Each starter is unique, influenced by the flour, water, and environment it's cultivated in. As you embark on this journey, you not only learn the art of creating delicious, tangy bread but also gain a deeper appreciation for the transformative power of time, patience, and the natural world. Whether you're a seasoned baker or a curious beginner, making sourdough starter from scratch is a meditative process that connects us to our food in a profound and delicious way.

Ingredients:

• Bob's Red Mill Organic All Purpose Flour (you can also use non-organic). This is my flour of choice. Other types of flour may yield different results.

• Water

Instructions:

Day 1-

Mix 100g flour and 75g lukewarm water in a mason jar. Cover with a cheesecloth or fabric jar cover. Leave on countertop in a warm area (preferably around 75º f for 18-24 hours

Day 2-

Mix well and scrape down sides. Cover again and let sit on counter 18-24 hours.

Day 3-

Measure out 50g starter and pour into a new jar. Add 25g lukewarm water and 25g flour. Stir well and cover. Let sit 18-24 hours.

Keep in mind, when starting your sourdough starter, there will be quite a bit of waste, or "discard". In the future you'll be able to utilize the discard in other recipes. For now, you just have to throw it out.

Day 4-

Measure out 50g starter to use, discard the rest. Add 25g lukewarm water and 25g flour. Mix well. Cover and let sit 18-24 hours.

Day 5-

Begin feeding with a 2:2:1 ratio (flour : water : starter). Measure out 50g starter to use, discard the rest. Add 100g flour and 100g water. Mix well. Cover and let sit 18-24 hours. From this point on, you don't need to worry about the water being lukewarm. Colder water is fine as it slows down the fermentation and will build flavor and acidity.

Day 6-

Measure out 50g starter to use, discard the remainder. Add 100g flour and 100g water. Mix well. Cover and let sit for 18-24 hours.

Day 7-

Measure out 50g starter to use, discard the remainder. Add 100g flour and 100g water. Mix well. Cover and let sit for 18-24 hours.

Continue this process until your starter becomes active and bubbly.

Once you achieve a thick pancake like batter, it is time to decide if you are going to keep your sourdough counter ready or if you're going to do fridge feedings.

If you plan on baking often, you may want to keep it on the counter. If you only plan to bake once a week or less, keep it in the fridge.

Countertop Starter: Day 8 and On

Reduce to a 1:1:1 ratio

Measure out 50g starter, discard the rest or save it in a jar to make future "discard" recipes. Add 50g water and 50g flour. Mix well. Cover and let sit for 12-24 hours.

Fridge Kept Starter: Day 8 then once a week every 3 weeks

Reduce to a 1:1:1 ratio

Measure out 50g starter, discard the rest or save it in a jar to make future "discard" recipes. Add 50g water and 50g flour. Mix well. Cover loosely with a LID and store in the fridge. Feed the same ratio every 3 weeks.

Using your Starter

Plan Ahead! If you're using countertop starter, be sure to feed it at least 12 hours before you plan to use it. If you are storing it in the fridge, remove at least 1/2 the amount you plant to use, 4 days before baking. Let it sit at room temperature for 24 hours then begin the 2:2:1 ratio feeding again (2 parts flour : 2 parts water : 1 part starter) for 3 days before baking.

That's it. It's a long process but in the end, it is worth it!