Baking is a precise science, and weighing your ingredients is much more accurate than using measuring cups. My cup may be packed tighter than yours, so the amount and final product would be totally different. Using a scale is the best way to ensure you are keeping your accuracy and repeatable results consistent. I measure everything in grams because it’s the easiest for percentages.
You have something to measure ingredients, and something to put them in, but what are they? This is a 100% Hydration Starter. In its simplest form, starter is made up of two ingredients-flour and water. Be careful though, not all flour will work. My first attempt at a starter, I accidentally used bleached all purpose flour. That didn’t work out very well. The very next day, I had blue spots all over my precious starter. All purpose flour is fine, but I realized that when flour is bleached…it kills off the naturally occurring yeast. Aside from bleached flour, you can use pretty much any type of flour or combination of them. I kept with all-purpose because it’s readily available.
Take two: I got some Unbleached All Purpose Flour. For water, I used room temperature, bottled, filtered water. You can use tap water if you have to, just leave it out on the counter for an hour or so, to let the chlorine evaporate (don’t want to bleach our little buddies again.)
Day 1:
In a clean container, add 100 grams of unbleached AP flour and 100 grams of filtered room temperature water and stir vigorously. Lightly put a lid on it (I say lightly because if you close it tightly, it could explode) and mark the level using a rubber band (like I did) so you can watch for rising.
Day 2:
Discard all except 100 grams of the starter. Add 100 grams of Unbleached AP Flour and 100 grams of filtered room temperature water and stir vigorously. Just like the day before, mark the level on the container.
Day 3:
Discard all except for 100 grams of the starter. Add 100 grams of Unbleached AP Flour and 100 grams of filtered room temperature water and stir vigorously. Just like the day before, mark the level on the container. You should start to smell the funkiness of the sourdough getting stronger. You should also start to notice that the starter is starting to loosen up. You may see some yellow liquid towards the top when you go to feed your starter. It’s ok, that liquid is called “hooch.” It’s the alcohol created by the yeast eating the sugar in the flour. Just mix it in and you’ll be fine.
Day 4:
I think you’re seeing a pattern here. Complete all of the steps from the previous couple days and continue the same steps from now until the end of days. This discard is great to use in Sourdough Pancakes like the recipe I posted, and other fun things.
Around day 7 or later, you should be seeing the starter roughly doubling in size within around 6 hours after you feed it. You should also notice the consistency is much looser and bubblier at feeding; almost web-like. Now you’re starter should be close to ripe enough to use. A great way I’ve seen to test if your starter is ready to us is the “Float Test.” Fill a bowl or glass with water, scoop a spoon full of your starter and pour it into the water. If it floats, the starter is ready to use. If it sinks, it needs a little more time.
Feeding frequency and storage
You can leave your starter at room temperature indefinitely, as long as you feed it daily. It’s kind of like taking care of a pet. If you don’t have time to feed it constantly, you can slow down the activity of the yeast by putting it in the refrigerator. Refrigerated starter only needs to be fed once a week. When you’re ready to use the refrigerated starter, pull it out of the refrigerator the night before you want to use it and you’re good to go in the morning. When you’re done, just put it right back in the refrigerator and go back to the once per week feedings.
Making your own starter is a fun adventure that pays off with tasty treats. Like I said, “I’m no sourdough expert.” I do my homework, and I’ve gotten some great advice. This is what worked for me. I’m sure it will work for you too.
FAQs
Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.
How to make the best tasting sourdough starter? ›
By discarding a portion of the starter and feeding it fresh flour and water, you help keep the bacteria and yeast balanced. It also helps maintain a milder flavor profile and prevents the starter from becoming overly sour. TIP: Collect the discard in a separate container in your fridge when you feed your starter.
Why is sourdough starter so difficult? ›
Essentially making a sourdough starter is not an overly difficult process, but it does require a commitment of time and patience, as well as some dedicated equipment. Sometimes there are factors which mean making sourdough starter could be difficult. Perhaps you're working long hours or go out of town regularly.
Should I feed my starter if it didn't rise? ›
It's usually best to wait until your sourdough starter has doubled in size before feeding it. This indicates that the yeast and bacteria are active and healthy. If it hasn't doubled yet, give it a bit more time and then feed it.
How do you fix an underfed sourdough starter? ›
Feed with flour and water
Feed the 113g saved starter with equal parts (by weight) unbleached all-purpose flour (56g) and water (56g). Usually, you'd feed with cool or room temperature water. But since your starter has been in the fridge, warm (not hot) tap water will help get things going.
How do you fix a weak sourdough starter? ›
Changing the feeding interval, or frequency, is the single most important tool in strengthening a starter. By simply catching your starter near its peak and refeeding at that time, you can significantly strengthen a weak starter.
What are three top tips when making sourdough starter? ›
Tip No.
- only feed your starter after it is ripened. ...
- keep your feeding ratio small. ...
- if you don't wanna feed your starter everyday, you can keep it in the refrigerator.
For more tang: Incorporate some rye flour and/or whole wheat flour early in the bread-making process, such as when feeding the mother culture and the preferment. Rye flour in particular will help your culture produce some acetic acid.
Should I stir my sourdough starter before using? ›
No you do not have to stir sourdough starter before you use it. You measure the sourdough starter by weight, not volume, so stirring it or not makes absolutely no difference. What does "fed" sourdough starter mean? Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight).
Why is my starter bubbling but not rising? ›
If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.
You can perform a float test to check if your starter is ready. Take a small spoonful of the starter and drop it into a glass of water. If it floats, it indicates that the starter is sufficiently active and ready for use.
Does sourdough starter get stronger with age? ›
For most bakers, the answer is a clear no. Maurizio Leo, author of the award-winning bread cookbook The Perfect Loaf, still uses the first starter he ever made; it's now 12 years old. And while he's sentimental about that starter, he says its age doesn't really impact his bread.
How to get big bubbles in sourdough starter? ›
Feed your sourdough starter with a high protein bread flour, rather than all purpose flour. Add some rye flour to your sourdough starter - this is a great way to strengthen your sourdough starter and introduce some whole grains into your wild yeast colony. Rye starters will often produce those big, mousse like bubbles.
Can I overfeed my starter? ›
Premature discarding and overfeeding will weaken your starter and elongate the process. Don't discard and re-feed a weak starter before it shows increasing bubble activity or height from the previous feeding. If you don't see more bubbles or a faster rise each day, skip a feeding, and give it more time.
Can I leave the starter out overnight? ›
If you bake couple of times a week or once a week, best to move the starter in the fridge. You would then remove it from the fridge for feeding ahead of preparing the dough. Can I leave my starter out overnight after feeding it? Yes, if you have just fed it.
How do you activate a sluggish sourdough starter? ›
If you're like me and have neglected your starter for a little too long — perhaps you've been out of town or simply forgot it in the back of the fridge — you can use a little whole grain flour (such as pumpernickel or whole wheat flour) to feed your starter and give it a boost.
How do you increase sourdough strength? ›
Increasing the bread flour will help add strength as well because of the added protein. And during this period is where you really want to start keeping tabs on your starter (if you weren't already). When the starter peaks and falls, you want to feed it.
How to fix a runny sourdough starter? ›
If your starter is too runny, it maybe that you need to increase the ratio. A ratio of 1:2:2 can work - so you'd double the flour and water. Alternatively, if your starter is very runny, a 1:2:1 ratio could be used. This would mean that for 50g of starter, you'd feed it 100g of flour and 50g of water.
