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Attention, Patience & Care

Making a sourdough starter from scratch is like nurturing a new pet. It requires attention, patience, and care, but the result is incredibly rewarding. If you don’t have an active sourdough starter, no worries! Here’s how you can cultivate your very own from scratch. Once you are done use your starter to make this sourdough pizza crust recipe!

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Recipe to Making Your Own Sourdough Starter From Scratch

Ingredients:

• Whole grain flour (like whole wheat or rye) – They contain more nutrients and wild yeasts than all-purpose flour, making them ideal for initiating a starter.
• Water – Ideally, use filtered water to avoid any chlorine which might hinder the growth of your yeast.

Instructions:

Day 1 – Initial Mix:

• In a clean glass or plastic container, mix 1 cup of whole-grain flour with 1/2 cup of water. Stir until all flour is hydrated.
• Cover the container loosely with a cloth or lid, allowing for air circulation.
• Let the mixture sit in a warm place, ideally between 68°F and 75°F (20°C to 24°C).

Day 2 – Check and Feed:

• Look for tiny bubbles on the surface or throughout the mixture. This indicates fermentation.
• Discard all but 1/2 cup of the mixture and add another cup of flour and 1/2 cup of water. Stir to combine.

Day 3 – Bubbling Away:

• By now, you should notice more bubbles and a slightly tangy aroma. This is a sign of active fermentation.
• Repeat the discard and feeding process: remove all but 1/2 cup of the mixture and feed with 1 cup flour and 1/2 cup water.

Day 4 – Almost There:

• The starter should be more bubbly and have a stronger aroma.
• Continue with the discard and feeding routine.

Day 5 – Active and Ready:

• By this day, your starter should at least double in volume within 4 to 6 hours of feeding. It should also pass the float test: a small spoonful of the starter should float in water.
• If it hasn’t reached this state yet, continue feeding daily until it does.

Maintaining Your Scratch Made Sourdough Starter:

• Once your starter is active (Smells tangy and a small bit floats when placed in water), you can switch to feeding it with all-purpose flour if desired.
• If baking frequently, feed your starter daily. If baking less often, store the starter in the refrigerator and feed it once a week. Always remember to let it come to room temperature and feed it at least once before using it in recipes.

Tips To Making The Best Sourdough Starter From Scratch:

• Always use clean utensils and containers to avoid introducing unwanted bacteria.
• If you notice any off or unpleasant smells, it might be a sign of unwanted bacterial growth. It’s best to start over in such cases.
• A dark liquid (hooch) forming on top indicates that your starter is hungry and needs feeding. Simply pour it off and feed your starter.
• With each discard, rather than throwing it away, you can use it in pancakes, waffles, or any recipe that doesn’t require a strong rise.

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Frequently Asked Questions: Making Sourdough Starter From Scratch

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Why is my starter not bubbling or showing activity?

A lack of bubbles or activity in your starter can result from various factors: the ambient temperature might be too cold, the water might have chlorine, or the flour might lack sufficient nutrients. It could also simply be that your starter needs more time. Ensure you’re using whole grain flour and filtered water and that the starter is kept in a warm spot. Give it a few more days and feed it consistently.

What is the liquid on top of my starter?

The dark liquid is known as “hooch,” a byproduct of fermentation. It’s an indicator that your starter is hungry and needs feeding. You can pour it off or mix it back in, then proceed to feed your starter as usual. If the hooch is consistently forming, you might need to feed your starter more frequently. Here is some more information about the sourdough hooch.

Can I use a different type of flour for my starter?

Yes, you can! Starters can be made from various flours. Whole grain flours like whole wheat or rye are often recommended because they have more nutrients and wild yeast. However, once established, you can maintain your starter with all-purpose flour or even experiment with gluten-free flours.

How often should I feed my starter?

A starter kept at room temperature should be fed daily. If you store it in the refrigerator, feeding once a week is sufficient. Remember, the frequency might increase if your environment is particularly warm, as the yeast will be more active and consume food faster.

Why does my starter smell like acetone/nail polish remover?

The acetone smell is a sign that your starter is very hungry. It’s a byproduct of the yeast running out of food. While it’s not harmful, you should feed your starter as soon as you notice this smell. If the scent persists, consider feeding it more frequently.

How can I tell if my starter has gone bad?

A healthy starter should have a tangy, pleasant aroma, similar to yogurt or ripe fruit. If your starter develops an off or rancid smell, mold, or an unusual color, it might be contaminated. In such cases, it’s best to discard and start fresh.

Can I use tap water to feed my starter?

Ideally, you should use filtered or dechlorinated water. Chlorine in tap water can hinder the growth of the natural yeast and bacteria in your starter. If you only have tap water, consider leaving it out for a few hours to allow the chlorine to evaporate before using.

How do I know when my starter is ready to bake with?

Your starter is ready to bake with when it can double in volume within 4 to 6 hours after feeding. The “float test” is another indicator: drop a small spoonful of the starter into a glass of water; if it floats, it’s ready to use.

Can I share or gift my sourdough starter that I made from scratch?

Of course! Sharing a starter is a wonderful tradition. Simply give a portion of your active starter to a friend along with feeding instructions. Your friend can then continue to feed and maintain their own starter, and perhaps even pass it on!

Remember, every sourdough starter is unique, developing flavors and characteristics based on its environment, the flours used, and how it’s cared for. Embrace the journey and enjoy the delicious rewards!

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Caring for Your Scratch Made Sourdough Starter When You’re Away

Life happens, and sometimes you might need to step away from your daily routines, including tending to your beloved sourdough starter that you made from scratch. Whether you’re jetting off on a vacation or simply have a busy schedule ahead, here’s how to ensure your starter remains viable during your absence.

Short-Term Absence (Up to a Week):

Feed It Well Before Leaving

A few hours before you leave, give your starter a fresh feeding. Make sure it’s well-mixed and has a thick, consistent texture.

Refrigerate

Once fed, place your starter in the refrigerator. The cold environment will slow down the yeast’s activity, reducing its feeding requirements.

Long-Term Absence (Several Weeks to a Few Months):

Thicken the Starter

By making your starter more dough-like (using less water during a feeding), you can reduce its feeding frequency. A thicker consistency means slower fermentation.

Refrigerate

Store the thickened starter in the fridge. In this dormant state, it can survive for several weeks without attention.

Optional – Dry the Starter

If you’re unsure about the duration of your absence, drying the starter can be a great option. Spread a thin layer of active starter on parchment paper and let it air dry. Once fully dried, break it into flakes and store it in an airtight container. When you return, you can rehydrate a portion of the flakes with water and feed with flour to revive your starter.

After Returning:

Check The Sourdough Starter for Signs of Life

Once back, check your starter. If there’s a layer of hooch (dark liquid), it’s a sign your starter is hungry. Pour it off or stir it back in.

Feed Your Starter

Feed your starter as you normally would – equal parts water and flour. For dried starters, add water to the flakes first and let them soak until they dissolve. Then, feed with flour.

Observe and Feed Again

Depending on how long you’ve been away, your starter might need a few feedings to regain its former vigor. Look for signs of activity like bubbling and doubling in volume.

Resume Baking

Once your starter is active and bubbly again, it’s ready to be used in your recipes!

Remember, sourdough starters are resilient. Even if your starter seems sluggish or weak after a long absence, with a bit of care and regular feeding, it can often bounce back to its bubbly self in no time! Making sourdough starter from scratch is fun and makes everything that much tastier.

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