How to Make a Sourdough Starter from Scratch
Making your own sourdough starter from scratch is easier than you might think. If you’re ready to embark on your sourdough starter journey, this post will walk you through the step-by-step instructions, offering tips for the best results. Whether you’re trying to avoid commercial yeast or want to make fresh sourdough bread at home, creating a homemade sourdough starter is a great way to start!
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What is a Sourdough Starter?
A sourdough starter is a mixture of flour and water that captures wild yeast and natural bacteria from the environment. Over time, this mixture ferments, developing a sour flavor and creating carbon dioxide, which acts as a natural leavening agent. The beauty of sourdough bread comes from this fermentation process, which gives the bread its distinct taste and texture.
Why Make a Sourdough Starter from Scratch?
Store-bought bread often contains commercial yeast, which works quickly but doesn’t offer the same depth of flavor as natural yeast. A homemade sourdough starter takes a little bit of time to mature, but the end result is worth it—fresh, homemade sourdough bread with that signature tang.
Ingredients for Your Own Sourdough Starter
Creating your own sourdough starter from scratch is surprisingly simple, and it only requires two basic ingredients: flour and water. However, there are several factors to consider, such as the type of flour and the quality of water, which can affect the fermentation process and your starter’s overall success. Let’s dive into the details.
1. Flour: Choosing the Best Type for Your Starter
When it comes to making your first starter, the type of flour you use plays a significant role in encouraging the growth of wild yeast and beneficial bacteria. Different flours offer unique benefits, and some types will get your sourdough starter off to a stronger start.
Whole Wheat Flour
For the best results, I recommend beginning with whole wheat flour. Whole wheat flour is less processed than all-purpose flour and contains more nutrients, which helps attract wild yeast naturally present in the environment. This makes the fermentation process more efficient, especially during the first few days when you’re trying to grow the starter. The presence of bran and germ in whole wheat flour offers a rich source of food for the yeast, leading to a more active fermentation.
Why Whole Wheat Flour is Great:
- Whole wheat flour is high in natural yeast, which speeds up the fermentation process.
- It contains more nutrients than processed flours, promoting the growth of lactic acid bacteria.
- Using whole wheat flour helps create a more robust, flavorful starter.
Pro Tip: If you don’t have whole wheat flour, you can also use rye flour for your starter. Rye flour is considered even better for fermentation because it contains high levels of natural yeast and enzymes that speed up the fermentation process. Rye flour can be especially helpful for those who struggle to get their starter bubbling after a few days and I have had the most success with rye flour when experimenting with different starters.
All-Purpose Flour
Once your starter is established and you’ve fed it for several days, you can switch to feeding it with all-purpose flour. This flour is more neutral and commonly used in sourdough bread recipes, making it the ideal flour for maintaining your starter long-term. All-purpose flour still contains enough nutrients to keep your sourdough starter healthy without being too dense or heavy.
When to Use All-Purpose Flour:
- After your starter becomes active (lots of bubbles, doubling in size within 4-6 hours of feeding), you can transition to all-purpose flour.
- All-purpose flour is versatile and works well for maintaining your starter or baking a variety of sourdough bread recipes.
Bread Flour
Some bakers prefer using bread flour once their starter becomes more established. Bread flour contains a higher protein content compared to all-purpose flour, which strengthens the gluten in the dough, resulting in better structure and rise in sourdough bread.
Benefits of Using Bread Flour:
- Higher protein content helps create a stronger dough, perfect for bread with a chewy texture.
- Bread flour is ideal if you’re aiming for that classic sourdough rise and crust.
While whole wheat flour or rye flour is recommended for starting your sourdough journey, using a combination of different flours over time can enhance the flavor and texture of your bread. Experimenting with flour types—such as a mixture of whole grain flour and bread flour—can lead to unique flavors in your finished bread.
Other Types of Flour
While whole wheat, all-purpose, and bread flours are the most common choices for feeding a sourdough starter, there are other options:
- Fresh Flour: If you have access to freshly milled flour, it’s a great way to add extra nutrition and flavor to your starter.
- Organic Flour: Organic flours are often free of chemicals or additives that might hinder the fermentation process.
- Gluten-Free Flour: While traditional sourdough relies on gluten, some people use gluten-free flours to create gluten-free sourdough starters. However, the process may take longer, and the starter will behave differently.
Pro Tip: Stick to one type of flour initially for your new starter. After your starter becomes well-established, feel free to experiment with different flours to see how it affects the flavor and texture of your bread.
2. Water: The Importance of Quality
Water is the second essential ingredient in making a sourdough starter, but not all water is created equal. The water you use can significantly impact the growth of your wild yeast and bacteria, so it’s important to choose the right kind.
Filtered or Bottled Water
The best way to ensure your sourdough starter thrives is to use filtered water or bottled water. This is because tap water may contain chlorine or chloramine, chemicals used in water treatment, which can kill the wild yeast and bacteria you’re trying to cultivate.
Why Use Filtered or Bottled Water:
- Filtered water removes chlorine and other impurities that could inhibit yeast growth.
- Bottled water is a safe option if you’re unsure about the quality of your tap water.
- Using clean, uncontaminated water helps ensure the fermentation process proceeds smoothly.
Room Temperature Water
The temperature of your water also plays a role in how quickly your starter develops. Room temperature water is ideal for encouraging the growth of natural yeast and bacteria. If the water is too cold, it can slow down fermentation, while hot water can kill the yeast.
Pro Tip: For best results, always use water that is at room temperature. This ensures the wild yeast stays active and the fermentation process progresses at a steady rate.
Hard Water vs. Soft Water
If you have hard water in your area, which contains a higher concentration of minerals, it might not be as suitable for sourdough starters. Excess minerals can interfere with the hydration level of your starter. Conversely, soft water is often better for baking and the fermentation process.
What to Avoid:
- Avoid using hot water (anything above lukewarm water) as it can damage the wild yeast.
- Avoid water with heavy chlorination, as it will inhibit the natural yeast development.
3. Optional Additions
While flour and water are the only necessary ingredients for making a sourdough starter, some bakers like to add a little bit of other ingredients to jumpstart the fermentation process. For example, a teaspoon of honey or olive oil can sometimes help create a smoother, more consistent starter. However, these are optional and not required for success.
Step-by-Step Instructions for Making a Sourdough Starter from Scratch
Making a sourdough starter is a simple process, but it does take patience and consistency. The goal is to create an environment where wild yeast and beneficial bacteria can thrive. Over the course of several days, you’ll gradually build up a healthy, bubbly starter that’s ready to use in sourdough bread recipes. Here’s a day-by-day guide to help you through the process.
Day 1: Mix Your Ingredients
On the first day, you’re essentially giving your starter a head start by mixing flour and water to create the initial environment for wild yeast and bacteria to grow.
What You’ll Need
- 1 cup of whole wheat flour (or rye flour for a more nutrient-rich option)
- 1 cup of bottled or filtered water (room temperature)
- A clean glass jar (like a Weck jar or Mason jar)
- Plastic wrap or a cloth to cover
Instructions
- In a clean jar, combine 1 cup of whole wheat flour and 1 cup of water. Stir the mixture until it’s smooth. You want to create a thick, pancake-batter-like consistency.
- Loosely cover the jar with plastic wrap, a kitchen towel, or a breathable lid. This allows air to flow in while keeping out contaminants. You can also place a rubber band around the jar at the height of the starter mixture, so you can track its progress as it rises.
- Place the jar in a warm spot on your kitchen counter. The ideal ambient temperature for fermentation is around 70-75°F (21-24°C). Avoid direct sunlight or drafts, as these can affect the temperature.
- Let the mixture sit for 24 hours. At this stage, you won’t see much activity, but don’t worry—this is normal for the first day.
Pro Tip: If your kitchen is cold, you can place the jar near an oven light or in a slightly warmer area to help the fermentation process. Keep in mind that fermentation thrives in warm environments.
Day 2: First Feeding
By day two, you might start to notice tiny bubbles forming on the surface of the mixture. This is a good sign that wild yeast and bacteria are beginning to develop. Now it’s time for your first feeding.
Instructions
- Discard half of the starter. This step is crucial because if you keep feeding the entire mixture, you’ll end up with too much starter, and it won’t grow as efficiently. This discarded portion is called the daily discard.
- After discarding, add 1 cup of all-purpose flour and 1 cup of water to the remaining starter. Stir well to combine.
- Loosely cover the jar again and place it back in the same warm spot.
At this point, you might notice a slightly tangy smell, which is a good indication that the natural yeast and bacteria are starting to grow. However, don’t expect major bubbling yet. It’s still early in the process.
Day 3: Continued Feeding and Development
By the third day, you should begin to see more bubbles forming, which indicates that the fermentation process is picking up. The starter may also start to rise slightly between feedings, a good sign that the wild yeast is becoming active.
Instructions
- Again, discard half of the starter and add 1 cup of all-purpose flour and 1 cup of water. Stir thoroughly.
- Loosely cover the jar and place it back in its warm spot.
What to Expect
- Bubbles: The appearance of bubbles indicates that carbon dioxide is being produced as a result of fermentation. This is a good sign of progress.
- Smell: The starter should begin to develop a slightly sour smell, a natural byproduct of lactic acid bacteria. Don’t be alarmed if the smell is strong—it’s a part of the fermentation process.
If your starter isn’t showing bubbles by day three, don’t panic. The process can be slower depending on the ambient temperature. If you’re worried, you can add a little bit of rye flour to speed things up.
Day 4: Strengthening the Starter
By day four, you should see even more bubbles, and your starter should start to rise and fall after each feeding. This is a sign that the wild yeast is becoming more active. Your goal now is to continue feeding the starter to build its strength.
Instructions
- Discard half of the starter as usual.
- Add 1 cup of all-purpose flour and 1 cup of water to the remaining mixture. Stir thoroughly.
- Loosely cover the jar and place it in a warm spot.
At this stage, the starter may start doubling in size after each feeding. Use the rubber band trick to monitor how much your starter rises. If it’s rising and falling predictably, you’re on the right track.
Pro Tip: To keep track of feeding times, try to feed your starter at the same time each day. A consistent feeding schedule will help regulate the fermentation process.
Day 5: The Float Test
By day five, your starter should be very bubbly and active. If the starter has doubled in size within 4-6 hours after feeding, it’s time to perform the float test to see if it’s ready to bake. The only time I have been able to have a starter ready to bake with by day 5 is when I have used rye flour. So don’t get discouraged if your starter is not ready by day 5.
Instructions
- Take a small spoonful of the starter and drop it into a cup of water. If the starter floats, congratulations! Your starter is ready to use. If it sinks, continue feeding for another day or two.
- If the starter passes the float test, you now have an active starter that can be used in your sourdough bread recipes.
Pro Tip: The float test works because a healthy, active starter is filled with air bubbles (carbon dioxide), which makes it light enough to float in water. If your starter sinks, it may need more time or warmer conditions to become fully active.
Day 6-7: Ongoing Maintenance and Observation
For the next couple of days, continue feeding your starter as usual. By now, your starter should have a predictable rise and fall pattern and should be doubling in size within a few hours after feeding. This is a good indication that your starter is healthy and ready to use in sourdough bread recipes.
Instructions
- Discard half of the starter.
- Feed with 1 cup of all-purpose flour and 1 cup of water.
- Loosely cover and place the jar in a warm spot.
Pro Tip: If you bake frequently, you can leave the starter at room temperature and feed it daily. If you don’t plan on baking every day, you can store the starter in the fridge and feed it once a week. Just remember to bring it back to room temperature and feed it a few times before using it in bread recipes.
Testing Your Starter’s Strength: The Double Test
By now, your starter should be able to double in size after feeding. A good way to test its strength is to mark the height of the starter with a rubber band after feeding, then check a few hours later. If it doubles in size, it’s strong enough to bake with.
What to Look For:
- Lots of Bubbles: A good sourdough starter will be filled with bubbles, both on the surface and throughout the mixture.
- Rise and Fall: A strong starter will rise and fall predictably after feedings.
- Tangy Smell: Your starter should have a pleasant, slightly tangy smell. If it smells foul or like acetone, it may need more frequent feedings or better temperature control.
Tips for Maintaining and Troubleshooting Your Sourdough Starter
Once you’ve successfully created your own sourdough starter, the key to keeping it alive and healthy is proper maintenance. While the process is relatively simple, there are a few important tips and tricks that can help you maintain your starter for the long term. In addition, troubleshooting common problems is essential to ensure your starter remains active and strong. Below are some helpful tips for maintaining your sourdough starter, as well as solutions for common issues that may arise.
1. Feeding Schedule: Consistency is Key
One of the most important aspects of maintaining your sourdough starter is sticking to a regular feeding schedule. Whether you keep your starter at room temperature or store it in the refrigerator, consistency in feeding is what will keep your starter active and ready to use.
Room Temperature Maintenance:
- If you keep your starter at room temperature, you’ll need to feed it once a day. Every day, discard about half of the starter, then feed the remaining starter with equal parts flour and water (typically 1 cup of flour and 1 cup of water). Stir well and cover loosely.
- Keeping the starter at room temperature is ideal if you bake often, as the daily feedings ensure your starter stays active and bubbly. However, if you forget to feed it for a day or two, your starter might become sluggish.
Refrigerated Maintenance:
- If you don’t plan on baking frequently, storing your starter in the refrigerator is a good way to slow down its activity. In the fridge, the yeast and bacteria go dormant, which means you only need to feed your starter once a week. Before storing it, give it a feeding and let it sit at room temperature for a few hours before refrigerating.
- When you’re ready to bake, take the starter out of the fridge, bring it to room temperature, and give it a couple of feedings over the course of 1-2 days to reactivate it.
Pro Tip: Always aim for a consistent feeding schedule. If you forget to feed your starter for a few days and it starts to look sluggish, just give it a few extra feedings to help it recover.
2. Discarding and How Much Starter to Keep
A common question for beginner sourdough bakers is, “How much starter should I keep?” and “Why do I need to discard part of it?” The discard process is essential to ensure that your starter doesn’t become too large to manage and that it remains properly balanced between wild yeast and lactic acid bacteria.
Why Discard?
- Each time you feed your starter, you discard part of it to prevent the total amount of starter from becoming too much to handle. Without discarding, you would need to add a huge amount of flour and water at every feeding, resulting in an unmanageable quantity.
- Discarding also ensures that the ratio of fresh flour and water is high enough to keep the fermentation process going efficiently.
How Much Starter to Keep:
- For a regular maintenance schedule, keep about 1/2 cup of starter after each discard. Then, add equal parts flour and water to feed it.
- If you plan to bake, you can increase the amount of starter by feeding it without discarding for a few feedings before using it in a recipe.
Pro Tip: Use your discard! Instead of throwing it away, save your sourdough discard in the fridge and use it in recipes like pancakes, waffles, crackers, or even sourdough banana bread. Discard recipes are a great way to prevent waste while enjoying a variety of baked goods.
3. Signs of a Healthy Starter: What to Look For
A healthy sourdough starter should show clear signs of activity, which indicate that the wild yeast and bacteria are thriving. Monitoring these signs can help you determine if your starter is ready for baking or if it needs a little more care.
What to Look For:
- Lots of Bubbles: A healthy starter will be full of bubbles both on the surface and throughout the mixture. This is a sign that fermentation is happening, and the starter is producing carbon dioxide.
- Doubling in Size: After feeding, your starter should rise and double in size within 4-6 hours. You can use a rubber band to mark the level of the starter after feeding to see how much it rises.
- Slightly Tangy Smell: A well-maintained starter will have a pleasant, mildly sour smell. This aroma comes from the lactic acid bacteria in the mixture and is a good sign of proper fermentation.
4. Common Sourdough Starter Issues and How to Fix Them
Even with the best care, sometimes things go wrong with a sourdough starter. Below are some common issues and troubleshooting tips to help you keep your starter on track.
Issue 1: No Bubbles or Activity
If your starter isn’t showing bubbles or rising after a few days, it may not be fermenting properly.
Solution:
- Check the temperature. A cooler kitchen can slow down fermentation. Place your starter in a warmer spot, such as near the oven with just the light on, or wrap it in a towel to retain heat.
- Try using rye flour or whole wheat flour to feed your starter for a day or two. These flours contain more nutrients that help stimulate fermentation.
- Make sure you’re using filtered or bottled water. Chlorinated tap water can kill wild yeast and bacteria.
Issue 2: Strong, Unpleasant Smell (Acetone or Alcohol)
A sourdough starter should smell tangy, but if it starts to smell like acetone (nail polish remover) or alcohol, this is a sign that your starter is “hungry” and needs more frequent feedings.
Solution:
- Feed your starter more frequently for a few days to revive it. Try feeding it twice a day instead of once a day.
- Make sure you’re discarding part of the starter before each feeding to maintain the right balance of fresh flour and water.
Issue 3: Watery or Thin Consistency
If your starter becomes watery or too thin, it could be a sign of over-hydration or that it’s not getting enough food.
Solution:
- Feed it more flour during the next feeding to thicken the mixture. Use a higher ratio of flour to water (e.g., 1.5 cups of flour to 1 cup of water) for a feeding or two.
- Ensure that your starter is in a warm spot, as cooler temperatures can also lead to a runny consistency.
Issue 4: Hooch Formation (Liquid on Top)
Hooch is a layer of liquid that can form on the top of the starter and is usually gray in color. It’s usually a sign that the starter has gone too long without feeding and is starving.
Solution:
- Simply pour off the hooch or stir it back into the starter before feeding. The starter will need a few more regular feedings to get back on track.
- Make sure you’re feeding your starter consistently, especially if you leave it at room temperature.
Issue 5: Starter Not Rising Enough
If your starter isn’t rising and doubling in size after feeding, it may not be strong enough yet.
Solution:
- Increase the frequency of feedings to twice a day for a few days to strengthen your starter.
- Ensure that you’re feeding it in a warm place, as cooler temperatures can slow down the activity of wild yeast.
5. Best Practices for Long-Term Starter Health
Maintaining a sourdough starter for the long term is all about regular care and feeding. Here are some tips for keeping your starter in top shape for years to come:
- Store It Correctly: If you’re not baking regularly, store your starter in the fridge. Just don’t forget to feed it once a week.
- Watch the Temperature: Always keep your starter in a warm spot if you want it to be active and bubbly. Ideal temperatures for fermentation range from 70-75°F (21-24°C).
- Use Fresh Flour: Feeding your starter with fresh flour will provide the best nutrients to keep the wild yeast active. Using old or stale flour can negatively affect the health of your starter.
- Avoid Metal Utensils: Always use wooden or plastic utensils to stir your starter, as metal can interfere with the fermentation process.
Pro Tip: You can dehydrate your sourdough starter for long-term storage by spreading a thin layer of starter on parchment paper, letting it dry completely, and storing the dried pieces in an airtight container. To reactivate, just add water and flour!
Common Mistakes and How to Avoid Them
1. Using Tap Water
Tap water often contains chlorine, which can inhibit the growth of natural yeast. Always use filtered or bottled water for the best results.
2. Not Enough Daily Feedings
If your starter isn’t showing lots of bubbles or doesn’t double in size after feeding, it may need more frequent feedings or a warm spot to thrive.
3. Using Too Much Starter in Recipes
A good sourdough starter recipe only requires a small amount of starter. Be sure to follow the recipe closely to avoid over-fermenting your dough.
Final Thoughts on Your Homemade Sourdough Starter
Starting a sourdough journey may seem daunting at first, but with patience and a little bit of care, you’ll have your own starter that will last a long time. Plus, making sourdough bread from scratch is one of the most rewarding baking experiences!
Sourdough Starter Recipe
Equipment
- Glass jar or Weck jar
- Kitchen scale or measuring cups
- Plastic wrap or clean cloth
- Rubber band
- Wooden spoon or spatula
Ingredients
- 1 cup whole wheat flour (for Day 1)
- 1 cup all-purpose flour (for Days 2-7)
- 1 cup filtered or bottled water (room temperature) per feeding
Instructions
- Day 1: In a clean jar, combine 1 cup whole wheat flour and 1 cup filtered water. Stir until smooth. Loosely cover with plastic wrap or a cloth and place a rubber band around the jar to mark the level. Let sit at room temperature for 24 hours.
- Day 2: Discard half of the mixture. Add 1 cup all-purpose flour and 1 cup filtered water. Stir well and loosely cover. Let sit in a warm spot for another 24 hours.
- Days 3-7: Repeat the process daily—discard half of the starter and feed it with 1 cup of all-purpose flour and 1 cup filtered water. Stir, cover, and let sit at room temperature.
- Day 7: Perform the float test by dropping a small amount of starter into water. If it floats, your starter is active and ready to use in baking!
