How I Made My Own Sourdough Starter in One Week
I have been watching sourdough videos for some time and last week decide it was time to just go for it. I had been given starter in the past, but I never really committed to learning and gave up the first time things didn’t go well. I thought I’d share it with you from start to finish…the good and the bad! haha!
Creating a sourdough starter with just all-purpose flour is simple and rewarding. In just one week, you can have a bubbly, active starter ready for baking. Here’s how I did it:
What You’ll Need:
Unbleached all-purpose flour
Filtered or bottled water (avoid chlorinated tap water)
A clean glass jar or container with a loose-fitting lid or cloth cover
Wooden or plastic spoon for mixing (avoid metal as it can react with the starter)
Day 1: The Initial Mixture
Mix Flour and Water: In a clean jar, combine 1 cup of all-purpose flour with a little less than 1 cup of filtered water. Stir well until the mixture is smooth and no dry flour remains. It should look like a wet pancake mix.
Cover Loosely: Place a loose-fitting lid or breathable cloth over the jar. This allows air to flow in, which is essential for capturing the wild yeast in your kitchen.
Find a Warm Spot: Leave the jar in a warm place (70-75°F is ideal). The warmth helps the wild yeast and bacteria start to grow.
Day 2-4: Checking for Activity + Daily Feedings
Look for Bubbles: After 24 hours, you may see small bubbles forming, which is a good sign that the starter is beginning to activate.
Stir the Mixture: Whether or not you see bubbles, give the mixture a good stir to keep everything evenly distributed.
Discard and Feed: On Day 2-4, discard half of the mixture . Then, add 1 cup of all-purpose flour and a little less than 1 cup of filtered water. Stir until fully combined.
Repeat the Process: Loosely cover the jar again and keep it in a warm spot. Repeat this process every 24 hours. By Day 4, you should start noticing more bubbles and some rise in the volume of the mixture. It may also begin to smell tangy.
Days 5-6: Building Strength
By Day 5, your starter should be consistently bubbly and start to rise and fall after each feeding. It should double in size within a few hours of feeding.
Feeding Twice a Day: For days 5-6 switch to feeding it twice daily (every 12 hours). Continue discarding half and adding 1 cup each of flour and water. This will help strengthen the yeast activity.
Day 7: Testing Your Starter
By Day 7, your starter should be rising and falling predictably, with lots of bubbles and a tangy, sour smell. To check if it’s ready for baking:
It should double in size within 4-6 hours of feeding.
The texture should be airy and spongy.
The smell should be pleasant and sour, not off-putting.
Drop a tablespoon into a cup of water and if it floats, it’s ready.
Maintaining Your Sourdough Starter
Room Temperature Storage: If you plan to bake frequently, you can keep your starter at room temperature and feed it daily.
Refrigerator Storage: If you bake less often, store your starter in the fridge and feed it once a week. Before baking, take it out, feed it, and let it activate for a few hours.
Troubleshooting Tips
No Bubbles or Rise: If your starter doesn’t bubble or rise, try moving it to a warmer spot and continue feeding twice daily to encourage growth.
Dark Liquid on Top: A dark liquid (hooch) may form if your starter is hungry. Simply pour it off and feed your starter as usual.
Long-Term Care
If your sourdough starter is ready but you’re not planning to bake right away, you have a couple of options for storing and maintaining it:
1. Refrigerator Storage (for Infrequent Baking):
Place in the Fridge: If you won’t be baking for a while, store your starter in the refrigerator. This slows down the yeast activity, so you only need to feed it about once a week.
Weekly Feeding:
Take the starter out of the fridge once a week.
Discard about half of the starter (or use the discard in a recipe).
Feed it with equal parts (by weight) all-purpose flour and filtered water (usually around 1 cup each).
Let it sit at room temperature for a few hours to become active again before returning it to the fridge.
2. Room Temperature Maintenance (for Frequent Baking):
If you prefer to keep your starter at room temperature for frequent baking, feed it once daily.
Discard half of the starter.
Feed with equal parts flour and water.
This method keeps your starter active and ready to use anytime you want to bake.
Once your starter is active, you can maintain it indefinitely. Just remember to discard and feed it regularly to keep it healthy and strong. When it’s time to bake, make sure your starter is well-fed and bubbly before incorporating it into your recipes.
That’s it! With just all-purpose flour, water, and a little patience, you can have your own sourdough starter in just one week. Stay tuned for more recipes and tips as I start using this starter I made!
XO
Sarah