How to Make Your Own Sourdough Starter

Posted April 10, 2020

Twiddling your thumbs and looking for something to make use of your time?

Love sourdough bread?

Want to test your parenting skills?

Well make your own sourdough starter!

It takes around a week to ten days feeding and attention before you can use it or keep it going in your fridge for life!

And who doesn’t love soft fluffy sourdough bread?

 

Sourdough, sliced (deli style)

To make a Sourdough Starter there’s a few things you’ll need:

What I Need

To Begin My Starter

  • A container (glass or plastic tupperware tub) that can be sealed / covered
  • 1 cup (113g) of plain wheat flour
  • 1/2 cup (113g) water

For Feeding My Starter

  • 1 cup (113g) of plain wheat flour
  • 1/2 cup (113g) water

Starting the Feeding

Day 1:

Combine the flour with the water and make sure that the container is big enough to accommodate the growth of your soughdough baby! Give it at least twice the space of the mix you start with!

Next, stir all the flour and water together – making sure that there are no lumps of flour.

Cover the container (it doesn’t need to be airtight) and leave in a reasonably warm room for 24 hours.

Day 2:

Depending on the flour and environment of your home you may or may not see bubbles at this stage.

Regardless you will need to take your dough down to 4 ounces (113g) and discard the remaining mixture. It may seem wasteful but this will stop your starter from overgrowing and becoming a baby in need of too much food to maintain!

With the 4 ounces you have left, add 1 cup of plain flour and half a cup of water (if you have a cold room, use warm water!). Mix it thoroughly and leave with the lid on as before for another 24 hours.

Day 4:

Repeat what you did on Day 3: feeding your sourdough baby in the morning and evening – remembering to take it back down to 4 ounces before each feed! Discarding any leftover mixture each time.

Day 5:

Repeat what you did on Day 3 and 4: feeding your sourdough baby in the morning and evening – remembering to take it back down to 4 ounces before each feed! Discarding any leftover mixture each time.

Day 6:

Look at your sourdough starter in the morning. Has it doubled in volume? Is it full of bubbles? Does it have a acidic aroma?

If it’s not showing any of these signs then it’s going to need more feeding until it reaches the mature stage, this could be a 1-2 days or even up to a week more of twice feedings daily. Just as you’ve done previously.

When the Starter is Ready

When your starter has reached that mature stage as explained above, then remove however much you want for your sourdough bread recipe. Always make sure you have around 4 ounces left of your starter if you want to keep it going.

With the remaining starter left, put it in the fridge for its permanent home, and feed it 1 cup of plain flour and 1/2 cup of water every week!