\n
Set a large, sanitized mason jar on a kitchen scale and make a note of the weight (knowing how much your empty jar weighs will help in a few days\u2019 time when it\u2019s feeding time!) Once you\u2019ve made a note of the weight of your jar, zero it out (by clicking the tare button) to set the scale to 0.<\/p>\n
You can ignore this step if you won\u2019t be using a kitchen scale.<\/p>\n<\/div>\n<\/div>\nAdd 75g of all purpose flour to the jar. This was equal to \u00bd cup of flour for me.<\/p>\nNow add 75g of water. If you\u2019re not using a kitchen scale, you want to use a 1:1 ratio of water to flour throughout the whole process. So, if you use \u00bd a cup of flour, you should also use \u00bd a cup of water.<\/p>\nUse a clean spoon to stir your flour and water together really well. Don\u2019t be shy\u2014give it a good mix! You want to make sure there are no dry pockets of flour hiding at the bottom of the jar. Stirring not only helps everything combine, but it also introduces oxygen, which supports the growth of wild yeast in the early days. <\/p>\n\n
Now, cover your jar with a piece of cheesecloth, a coffee filter, or a clean, dry paper towel. I personally prefer using cheesecloth or a coffee filter to avoid any paper towel fuzz from getting into the jar, but a clean, dry paper towel will work in a pinch! Use elastic or butcher twine to secure the cloth.<\/p>\n
Let your jar sit on the counter, as is, in a 75-80 degree warm spot for 24 hours. I draw a little line on the outside of the jar using a permanent marker so I can see how much my starter grows as it develops over the course of the week. You could also use a rubber band or tape to mark your starting point.<\/p>\n<\/div>\n
Directions for Day 2<\/h3>\n After 24 hours, stir everything with a clean spoon. We really want to incorporate as much air as possible here to help kickstart the fermentation process! Secure the cloth again with an elastic or butcher twine and let it sit for Day 2 undisturbed in the 75-80 degree warm spot. You might see some bubbles on this day\u2026or you might not. Trust the process!<\/p>\nDirections for Day 3 to (potentially) Day 14<\/h3>\n\nNow it\u2019s feeding time! Remove half of your starter from your jar using a spoon. This is known as your discard. You can either use your scale (factoring in the weight of your jar) to remove exactly half or eyeball what\u2019s \u2018half.\u2019 Removing some before feeding helps keep it at a manageable size and ensures that the wild yeast and bacteria have enough fresh food (aka flour!) to stay active and happy.<\/li>\n Add 75g of all-purpose flour and 75g of water to the jar. Give it a mix with a clean spoon until smooth. It\u2019ll resemble thick pancake batter at this point.<\/li>\n Cover the jar with a cheesecloth, coffee filter, or paper towel, and secure it with an elastic band. Place it back in its warm spot for 12-24 hours.<\/li>\n Keep repeating the discard and feeding process over and over until it has doubled in size (it should weigh at least 250-300g, again factoring in the weight of the empty jar), has consistent bubbles, smells yeasty, rises and falls predictably, and has the texture of marshmallow fluff.<\/li>\n I also recommend naming your starter! It\u2019s the \u201cmother\u201d of every loaf of bread you\u2019ll make from here on out\u2026plus, it\u2019s bad luck if you don\u2019t! \ud83d\ude09 (Mine are named Agnes and Rita after my grandmothers!)<\/li>\n<\/ul>\nFeeding Your Sourdough Starter<\/h2>\n When you feed your homemade starter, there are a couple of ways to do it: You can weigh it out using a kitchen scale, or you can use volume measurements, like basic measuring cups. Use whichever method is easiest for you. I promise this easy recipe will work for you no matter which method you choose.<\/p>\n
Once it\u2019s alive and well, you change the ratio from 1:1 to 1:1:1, meaning if you have 75g of starter, you\u2019ll want to add 75g of flour and 75g of water when you feed it. However, I find that if I am using the measuring cup method, adding a little extra flour yields the best results. So, I will use \u00bd cup starter, \u00bd cup of water, and about \u00be cup of flour.<\/p>\n
Once you get the formula down, stick with it! You\u2019ll see your sourdough will eventually double in size every time you feed it once it\u2019s really active. Then, it\u2019s time to feed it again\u2014or bake, depending on how much you have!<\/p>\n
How Do I Know When It\u2019s Ready To Use?<\/h2>\n Some people use the \u2018float test\u2019 to check if their starter is ready. To do this, drop a small spoonful of starter into a glass of water to see if it floats. If it floats, it\u2019s ready to use. Personally, I know when mine is ready to bake with once it has doubled in size, has lots of bubbles, and I have enough for 1 loaf of bread. This can take anywhere from one to two weeks.<\/p>\n
For a typical loaf of sourdough bread, you\u2019ll need around 50-200 grams of your homemade sourdough starter. You want this to account for around 20-30% of the total flour weight in your bread recipe. I highly recommend investing in a small kitchen scale if you really want to dive into the world of sourdough!<\/p>\n
\n
\n
\nYour starter will give off gas as it eats the flour and water, so you don\u2019t want to put a tight lid on it. <\/strong>The gas needs to escape somehow! That\u2019s why I recommend covering your mason jar with cheesecloth, a coffee filter, or a paper towel. Don\u2019t<\/em> use the lid of the mason jar.<\/li>\nMark the side of your mason jar with a permanent marker<\/strong>, or use a rubber band to measure how much your mix has grown.<\/li>\nStarters thrive in warm conditions, with 75\u201380 degrees F being ideal.<\/strong> Usually, the kitchen is a good place. It\u2019s okay if your house isn\u2019t 75-80 degrees warm, but it just might take a little longer for you to see those beautiful bubbles form. Be patient, it\u2019ll work!<\/li>\nIf possible, feed at a similar time each day. <\/strong>This will allow you to monitor how well it rises and falls after each feed (which is a good indicator that it\u2019s active!)<\/li>\nScrape down the sides. <\/strong>As your starter becomes more active, it will rise and fall after each feed. I like to scrape down the sides of my jar as needed to keep it clean. You can also transfer your starter to a new, clean sanitized jar if you want to wash the one it\u2019s currently in.<\/li>\nKeep your jar in a safe spot away from any potential contaminants<\/strong> like bugs, mold, unwanted food particles, etc. Keep it covered when not in use.<\/li>\n<\/ol>\n<\/div>\n<\/svg><\/span><\/div>\nStoring & Maintaining your Sourdough Starter<\/h2>\n If you want to keep your starter active, you must feed it with flour and water on a regular basis. If you\u2019re baking every couple of days (or every day, lucky you!), you should keep your jar on the countertop. You want to feed it twice a day, ideally. If you miss a feeding, it\u2019s okay. Just keep an eye on it and make sure you still see bubbles. If it gets any brownish liquid on top (known as \u201chooch\u201d), it\u2019s hungry and needs feeding. Drain that liquid off and feed it!<\/p>\n
If you\u2019re baking only once a week or once a month, you\u2019ll want to keep your jar in the refrigerator. You can feed it once a week, and it\u2019ll survive! The fridge is a handy piece of kitchen equipment in this situation because the temperature-controlled cold air slows the rate that the starter eats the flour and water after being fed. This means it can survive a lot longer between feedings once a week.<\/p>\n\n
\n
This recipe for sourdough starter is truly so easy and beginner-friendly, but like any living thing, it can have a mind of its own sometimes! If yours isn\u2019t doing as you expected, don\u2019t panic! I\u2019ve been there, and I promise there\u2019s almost always a simple fix.<\/p>\n
Below are a few common questions and troubleshooting tips to help you feel confident and in control of the process:<\/p>\n
\u2013There were lots of bubbles in the first few days, but not anymore. Why is that?<\/strong><\/strong><\/p>\nEveryone\u2019s starters are different, and I really can\u2019t emphasize this enough! Your home may be warmer than mine, or your flour might have more naturally occurring yeast than the kind I use. All of these factors can change how your starter behaves from day to day. If you saw bubbles in the first few days and now it\u2019s gone quiet, it doesn\u2019t mean it\u2019s dead. Any visible bubbles that early on are likely caused by a certain type of bacteria. As those early bacteria die off (they\u2019re not the ones we want long-term), the wild yeast and beneficial (good for you) bacteria start to take over. During that shift, things can get quiet.<\/p>\n
Continue with the process as described, and by Day 7 (up to Day 14), you\u2019ll see it perk back up again!<\/p>\n
-Why do I have to discard<\/strong> before feeding?<\/strong><\/p>\nRemoving some of your starter before feeding helps keep it at a manageable size. When you feed it, you\u2019ll be working on a 1:1:1 basis (starter, flour, and water). The more you have in your jar, the more flour and water you need to add during feeding\u2026and the bigger the total amount will become! Discarding some keeps the amount small and sustainable, especially in the beginning when you\u2019re feeding it daily.<\/p>\n
Once it\u2019s active (visible bubbles, rise and falls predictably, smells pleasantly yeasty), you can keep the discard in the fridge for 1-2 weeks and use it in any sourdough discard recipe you like.<\/p>\n
-I let my sourdough sit too long without feeding it! There\u2019s a brownish liquid on top now\u2026do I have to throw it out and start over?<\/strong><\/p>\nNo, you don\u2019t have to start over, but your starter is HUNGRY. Drain off the liquid (the hooch) and feed it!<\/p>\n
-I\u2019m ready to bake some bread, but I don\u2019t have enough starter?<\/strong><\/p>\nBy Day 7 (possibly up to Day 14), you should have more than enough to begin baking. You\u2019re officially ready to bake when you have at least 50-200g of starter and it\u2019s visibly active. (Remember, you need to save some in the jar so you can replenish it over and over again!)<\/p>\n
-I kept my starter in the fridge, but I want to bake with it now. How do I wake it up?<\/strong><\/p>\nYou\u2019ll want to feed your starter at least 3 times before baking with it so the yeast and (good) bacteria are super active, which will yield fluffy, chewy, delicious sourdough bread! You should do this whether it is kept in the fridge or<\/em> on the counter.<\/p>\nSo, if you\u2019re planning to bake on Sunday, you\u2019ll want to store your jar on the countertop and feed it on Saturday morning, Saturday afternoon, and before bed on Saturday night. Listen, I know sourdough takes a little work and advanced planning, but it\u2019s a great skill to learn. Nothing brings the cozy vibes like baking sourdough from scratch.<\/p>\n
-How do I know if it\u2019s gone bad?<\/strong><\/p>\nIf you see any green or black fuzzy spots, or if the mixture turns a funny color like pink or orange, you\u2019ll need to toss it and start the process over again.<\/p>\n
-How long will my sourdough bread starter last for?<\/strong><\/p>\nSo long as there are no signs of mold or unusual smells and you feed it as needed (whether it\u2019s kept in the fridge or at room temperature)\u2026it can last forever<\/em>. Seriously! The different microbes continue to feed and thrive each time it is fed, creating an infinite cycle of fermentation. There are starters out there that have even been passed down through generations!<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"People have worked with sourdough for thousands of years, long before there were little packets of sourdough starter available for sale in stores. (The oldest known sourdough bread dates back to 3700 BC!) So, fear not! I promise that making an active sourdough starter from scratch is much easier than you\u2019d think! I\u2019ve tested just […]<\/p>\n","protected":false},"author":1,"featured_media":159309,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[32653,4995,15622,16673,2526],"dealstore":[],"offerexpiration":[],"class_list":["post-159308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budget-food","tag-all-purpose-flour","tag-budget","tag-bytes","tag-sourdough","tag-starter"],"yoast_head":"\n
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