How to Start Your Own Sourdough Starter: A Step-by-Step Guide

Let’s face it: there’s something magic about a fresh loaf of sourdough. But before you can bake your way to tangy, crusty glory, you need a sourdough starter—a bubbling mix of flour and water that’ll become your baking buddy for life.

Creating your own starter is like adopting a low-maintenance pet that doesn’t bark, eat your shoes, or expect belly rubs. All it needs is flour, water, and a little patience to come to life. Let’s dive into how to make your own and keep it happy.

What You’ll Need

• Flour: Whole wheat flour is ideal for starting the process because it has more natural yeast, but all-purpose flour works too.
  
• Water: Filtered or bottled water is ideal, but if tap is all you’ve got, let it sit out overnight so chlorine can evaporate. Chlorine in tap water can hinder the growth of natural yeast.
  
• Equipment
  • A glass or plastic container (a 16 oz jar works well)
    
  • Measuring cups or scale
    
  • Plastic or wooden spoon for stirring
    
  • Cloth or paper towel and a rubber band to cover the jar

Step-by-Step Guide

Day 1

1. Mix: Combine ½ cup of flour (about 60 grams) and ¼ cup of water (60 grams) in your container. Stir well to form a thick, pasty mixture.
   
2. Cover: Loosely cover the container with a cloth or paper towel and secure it with a rubber band.
   
3. Store: Leave the mixture at room temperature (around 70 °F or 20 °C) for 24 hours.

Note: On day one, you won’t notice much change, but you’re setting up an environment for natural yeasts and bacteria to thrive.

Day 2 - Are We Bubbling Yet?

1. Check for Bubbles: You might see a few small bubbles on the surface. This means natural yeast is starting to develop.
   
2. Feed the Starter: Discard half of the mixture (about ½ cup), then add another ½ cup of flour and ¼ cup of water. Stir to combine.
   
3. Store Again: Cover the mixture and let it sit at room temperature for another 24 hours.

Days 3 to 6 - The Bubbly Routine

1. Repeat the Feeding Process: Discard half of the starter and feed it with ½ cup of flour and ¼ cup of water.
   
2. Look for Signs of Life: By Day 3 or 4, the starter should start to smell tangy and have more bubbles. The mixture should rise and fall between feedings, indicating active fermentation.

Tip: Stick a rubber band around the jar at the starter’s level. So you can track how much it’s rising each day. (and makes you feel like a real scientist)

Day 7 (Ready to Use)

1. Check Activity: The starter should double in size within about 4-6 hours after feeding and have a strong, tangy aroma. It should look bubbly and feel light and airy.
   
2. Final Feed Before Baking: For the best results in bread baking, give it one final feed and wait 4-6 hours before using.

Tip: If your starter hasn’t doubled by Day 7, continue feeding it daily. Sometimes, it can take up to two weeks for a starter to reach its full potential.

Keeping Your Starter Happy

• 1. Storing: Place the starter in the fridge, loosely covered.
  
• 2. Weekly Feeding: Take it out once a week, discard half, and feed it with ½ cup of flour and ¼ cup of water. Let it sit at room temperature for a few hours, then return it to the fridge.

Common Starter Questions

(aka Starter Troubleshooting)

• No Bubbles: Try switching to whole wheat flour or using filtered water.
  
• Bad Smell: A healthy starter should smell tangy, fruity, or slightly vinegary—not unpleasant. If it smells like spoiled milk or rotten, discard and start fresh.
  
• Liquid on Top: This “hooch” (yes, really) is natural and signals that your starter is hungry. Just pour it off and feed as usual.

A sourdough starter isn’t just a recipe ingredient; it’s your new kitchen friend. It takes time to grow, but once you’ve got an active starter, the possibilities are endless. And if sourdough isn’t your style, why not try no-knead bread for an easy and delicious alternative?

Happy baking! 🥖