easy sourdough starter recipe
i’ve been around the block when it comes to creating a healthy sourdough starter. i’ll admit, at the beginning
i was so confused, and so discouraged because i felt dumb for not comprehending measurements or even
things like how warm the environment should be.
a friend of mine sent me a video(i cant for the life of me find it, but i WILL figure it out and link it once it do)with
these measurements and i’ve NEVER had an issue with it.
T H I N G S T O N O T E :
sourdough starter loves warmth. i have had the most success with putting it in my oven with the light on overnight to get a good and healthy rise. granted, in the summer time when it’s consistently warm out, i can just leave it up on a shelf or on the ledge in my kitchen & it rises just as well! so keep in mind, if it’s not rising, it could just need to be in a warmer spot. try by a window(i don’t have a window ledge, but if i did i would def use that), on the fridge, next to the oven while you’re baking something, or inside the oven(off of course)with the light on to keep it warm.
you must use unbleached all-purpose flour if you’re going to be using all-purpose flour at all. i do use all-purpose, and my favorites are bobs red mills or king arthurs. a lot of people suggest using whole wheat instead, but i actually like to mix the two which adds higher protein contents which is amazing!
discard is important! i found a blog post of someone describing why you’d do it & i’m gonna quote her here
“when you discard starter you're also discarding the waste materials from the microorganisms in the starter. Some of those materials, like the lactic acid and acetic acid, you want. But others, you don't, because not all the bacteria in the flour are beneficial to the starter.
Starting a fresh culture every day (which is essentially what you're doing) helps keep those unwanted byproducts to a minimum, instead of overpowering the microorganisms you do want.”
something i’ve always done is save the previous day’s discard just in case(and this has happened countless times)something were to happen to my main starter! for instance, my lovely husband has, on several occassions, turned on the oven, not knowing my starter was in there, which burnt my starter completely & i was either left with nothing at all, or the tiniest bit that didn’t get ruined! he means well lol but that’s such a hard loss, so i always recommend saving a little bit just in case something were to happen to your main starter
things you'll need
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things you'll need -
unbleached all purpose flour- bobs red mill — king arthur
i always start the new feed in a clean jar & just hand wash the old one for the next morning. once it’s an established starter youre supposed to keep feeding in a new, clean jar, but i usually wait a few feeds before i switch jars & it’s always been just fine.
i have a whole series on tiktok showing you how to make a starter from scratch, i’ll link them by the Day if you’re more visual - so just click on the day and you’ll be directed to the video!
100g all purpose flour
150g water(anytime you add water make sure if it’s tap, it doesn’t smell like chloryne and that it’s between 80-
90 degree
70g starter
50g all purpose
50g whole wheat
115g water
50g starter
50g all purpose
50g whole wheat
100g water
25g starter
50g all purpose
50g whole wheat
100g water
if for some reason it’s not rising by day 7, that’s okay! it’s normal for it to take up to a month sometimes! i would recommend paying attention after day 7 to where you’re putting it, and try somewhere else that’s warm. sometimes to kickstart it, i put it next to the oven while i make dinner. also, make sure your water is the right temperature! that matters. you can keep discarding and feeding at the DAY 6-7 ratios until she begins to double in size and form those pretty holes! you should be able to smell that yummy fermented smell too :)
once your starter is doubled in size, smelling all yummy and fermented, and bubbly you’re ready to start making your loaves!! here’s my loaf recipe & here’s a video showing you how i make them for the more visual learners :)