Learn how to make a sourdough starter from scratch in your kitchen without yeast bought from the store and no scales required!
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Tune in to the podcast episode about how to make a sourdough starter or read on to learn more!
How to Make Sourdough Starter From Scratch Without Yeast
You don’t have to make bread using yeast bought from the store and much like an heirloom seed collection, a sourdough starter can become a family heirloom handed down through generations!
If you think you need special equipment to make a sourdough starter, think again! You don’t need special tools to make your sourdough starter other than a large container to keep your starter culture in. You can make it with a large bowl and a spoon to mix the ingredients and air together.
How does a sourdough starter work?
Yeast and bacteria are everywhere. They are tiny microorganisms that can be floating around in the air. Now before you panic, freak out and start dousing the air with disinfectant spray, know that most microorganisms in the air are harmless.
Now when you are making sourdough, you are trying to capture some of these wild yeasts and bacteria and make them a nice home in your starter so they will convert flour and water into that holey, crusty deliciousness we know as sourdough bread. Yeasts and bacteria need a food source, water, and warmth to grow which is how the sourdough starter begins.
How to make a sourdough starter
A sourdough starter is a fermenting dough or batter which is then used in making bread. To make it, you will need whole wheat flour or rye flour. Avoid the bleached flour, these take too long to get started!
In a large bowl, mix together 1 cup non-chlorinated water and 1 cup of flour and mix together for about 10 minutes. Use a kitchen stand mixer
Pour your starter into a container that will allow for lots of frothing. A quart size mason jar works fine, I use half gallon wide-mouth mason jars
Place your sourdough starter somewhere warm to begin fermenting.
Feeding your sourdough starter
Check your starter every 12 hours or so for bubbles – a clear sign of fermentation! When you see it has bubbles and cue the corny horror movies: it’s ALIVE!!!! You will need to feed your new sourdough starter.
To feed your sourdough starter, pour it into a bowl and whisk in 1 cup of non-chlorinated water and 1 cup of flour (remember to use whole wheat or rye flour). Pour your sourdough starter back into the container, replace the lid and put it back somewhere warm.
The Smell of Sourdough
Sourdough starters will change their scent as fermentation progresses. Here are some ways you might describe your sourdough starter:
- sickly sweet
- sickly sour
- vinegar
- yogurt
- rotten apples
- cider
- spoiled milk
- brandy
These are all normal and depend on the flour used and the wild yeasts and bacteria in your area.
Continuing to feed your sourdough starter
For the first week, every day, you will want to feed your sourdough starter.
Tip our about half of the starter and throw it away in the garbage (I know, it’s painful! It will be ok!). Now after you have recovered from the shock of that, whisk in 1 cup non-chlorinated water and 1 cup of flour. Pour the sourdough starter back into its container and replace the lid.
When the smell of your sourdough has become established and has stopped changing and your starter is showing lots of signs of vigorous fermentation then you are ready to use your starter in baking!
What if you can only bake occasionally? how often should I feed my sourdough starter?
For irregular bakers, make your starter stiffer with more flour and keep it in the fridge. It can go a week without being fed.
Plan your baking days and move the sourdough starter out of the fridge and start feeding it daily to encourage that vigorous fermentation to bake!
If you want a faster rustic homestead bread recipe, check out Homemade 9 Grain Bread Recipe.
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