Sourdough Starter Recipe (beginner guide, tips, FAQs)

Today, I am presenting a comprehensive beginner's manual on sourdough, featuring a simple sourdough starter recipe, helpful tips, and responses to commonly asked questions.

This comprehensive guide is filled with a wealth of information and addresses all the queries I had during my learning process.

I have made extensive use of headings to make it easier for you to navigate to the specific information you are looking for.

Being new to sourdough, much like many people nowadays, my solid experience in cooking and a sharp intuition for picking up new culinary skills have allowed me to rapidly grasp and master new techniques.

Furthermore, I enjoy sharing my knowledge on creating delicious meals for loved ones. This is why I have chosen to create this guide, even though I am still a novice in the world of sourdough.

As I embarked on the journey of mastering the art of creating a sourdough starter, I made sure to keep track of the questions that came up and the valuable insights I acquired during the process. I believe you will find this information useful.

What is sourdough?

Sourdough is a homemade leavening agent used for various baked goods, aiding in the rising of bread.

In the past, it was the primary method for bread-making, but nowadays, modern leavening agents like dry yeast, baking soda, and baking powder have become more prevalent.

Dry yeast, a contemporary counterpart to sourdough, involves isolating yeast and incorporating it into dough for a rapid rise. Currently, there is a shortage of dry yeast in stores. But I digress.

Baking soda and baking powder trigger a chemical reaction that releases gases, leading to the rising of baked goods with a texture different from traditional wheat, resulting in a more delicate and crumbly texture akin to cakes, muffins, or biscuits.

Sourdough utilizes natural yeast present in the environment, which may seem a bit gross and astonishing, yet true. Creating a starter involves essentially establishing a suitable environment for yeast to thrive in a mixture of flour and water.

Sourdough starter gets better over time

According to most online sources, it typically takes around 5 days to establish a starter. In my case, it took a bit longer, about 8 days, but I'll delve into that shortly.

You can maintain a starter for years with minimal effort, particularly with the help of refrigeration once it's well-established. While many suggest feeding it weekly, some sources indicate that starters are more robust than commonly believed. 

To rejuvenate a week-old starter from the fridge, simply feed it again. This method is quicker than starting afresh. Similarly, an underfed starter might develop an unpleasant odor or a layer of hooch on top. You can discard this or mix it in and feed the starter, and it will bounce back. It almost seems magical.

In the past, families would pass down starters like heirlooms, keeping them for decades. This tradition will likely resonate with you once you've maintained a starter for a while. I intend to keep mine for the long haul. 

Isn’t sourdough starter a lot of work for a beginner?

Until now, I had refrained from starting this, to be honest. I felt it was too much hassle. However, with everyone being stuck at home lately and having plenty of free time, I decided to give it a shot.

It turns out my initial assumption was wrong. The most demanding part is creating the starter from scratch. Once you have your starter ready, the rest becomes quite simple.

Bread baking is a slow process, requiring some time. However, most of this time is hands-off, especially if you use a mixer with a dough hook. The majority of the time involves rising and resting. With a reliable timer on your iPhone and a weekend at home, you are all set.

Thankfully, if you are currently reading this (April 2020), we all have a lot of time at home ahead of us. There is no better time than now to give sourdough a try!

Benefits of sourdough

Using sourdough reduces the necessity to purchase commercial yeast, especially in times when it is unavailable, and stores are out of baked essentials. Sourdough empowers you to create your own bread.

Sourdough offers various health advantages, mainly due to the presence of wild yeast. These natural yeasts enhance the breakdown of wheat components, making sourdough products gentler on the digestive system compared to commercially baked goods.

If you're interested in the scientific details explaining the nutritional benefits of sourdough, you can delve deeper. To summarize, sourdough is rich in folate, antioxidants, promotes gut health, and aids in mineral absorption.

Additionally, sourdough boasts excellent flavor versatility. You can choose between sweet or savory recipes and opt for either a hard or soft crust. The starter opens up a world of culinary possibilities.

Moreover, another significant advantage is the ability to create a variety of baked goods using a single starter. We have successfully prepared pizza dough, pancakes, English muffins, and various types of loaf bread.

How to make sourdough starter

Making sourdough starter is extremely simple! All you require is a container with a loose lid or cloth, some unbleached flour, and filtered (chlorine-free) water.

I have to confess that a digital food scale is incredibly useful for this process. Unfortunately, mine stopped working on day 4. I had owned that scale for years, but in a moment of distraction, I accidentally rinsed it under the faucet. I realized my mistake immediately.

From then on, I had to measure without it, which wasn't a big deal. However, I promptly ordered a new scale!

Essential items to have before starting

1. Ensure you have a digital food scale OR measuring cups and spoons.

2. It's recommended to have non-metal spoons and containers for your starter. Wooden spoons and glass or Tupperware type containers work well.

3. Use a towel, cloth, or a loose-fitting lid to cover your container during fermentation. Avoid tight lids as gas is released during the process and the lid should allow room for expansion.

TIP: If you opt for a food scale (which is highly recommended), remember to note down the weight of your container in both grams and ounces. This will save you time later on. I personally kept this information in a note on my phone.

TIP 2: Consider having extra containers on hand. Over time, the edges may become dry and crusty. In case you forget to weigh your containers, simply place the new container on the food scale, zero it out, and weigh your ingredients accordingly.

Choosing the Right Flour

When it comes to selecting flour, there are numerous options available. The key consideration is to steer clear of bleached varieties and opt for unbleached instead. The rationale behind this preference is that bleaching can hinder the growth of beneficial bacteria and yeast, which are essential for the fermentation process. This caution is sensible, given that bleach is primarily a disinfectant.

After thorough reading and research, along with utilizing the ingredients at hand, I made the decision to initiate my sourdough starter with regular whole wheat flour. Whole grain flours typically contain higher levels of natural yeast, which greatly aids in establishing a robust starter culture. Here are some excellent flour choices to consider:

• Regular whole wheat

• Unbleached all-purpose

• Whole meal rye – a preferred option among numerous artisan bread makers

• Whole wheat pastry

• Gluten-free flour (1:1 blend is recommended)

• Buckwheat

• Kamut

• Einkorn

What type of water to use

It is important to steer clear of chlorine, commonly found in city tap water, as it inhibits the growth of yeast and good bacteria. Opt for bottled water instead.

Filtered water, particularly from a filter or a reverse osmosis system, is also effective as they remove chlorine. Personally, I use reverse osmosis water.

Feeding sourdough starter

To feed a sourdough starter, there are two main approaches: (1) Feeding for the creation of a new starter and (2) Feeding to sustain an existing starter. I will explain both methods!

Feeding for initiating a new sourdough starter

Initially, I used whole wheat for the first two feedings as it was the only option available. It's important to note that whole wheat starters tend to be thicker and drier in appearance compared to those made with white flour. However, this is normal!

Upon acquiring unbleached all-purpose flour, I transitioned to feeding my starter with this type of flour. I found it provided a better texture and consistency, making the process much easier.

Below is the feeding routine I adopted (after watching numerous YouTube tutorials) starting from day 5, transitioning to twice-daily feedings to accelerate the process.

• Day 0: Combine 1/2 cup water (113 grams) with slightly less than a cup (3/4 cup + 2 Tablespoons or 113 grams) of flour, mix well, and cover

• Day 1 to 4: Feed once a day by discarding all but 4 ounces of the starter and adding 113 grams each of flour and water, stirring thoroughly

• Day 5 to 8 (or beyond *refer to the following section): I switched to twice-daily feedings. On the morning of day 5, I noticed an unpleasant smell, prompting me to research. I discovered that my starter was simply "hungry," so increasing the feedings resolved the issue!

• On day 8, I found my starter significantly bubbly and doubled in size, indicating it was ready for baking. 🙌🏻

How long does it take to make well-established sourdough starter?

This topic is rarely discussed on the internet. Your starter does not adhere to personal preferences or deadlines; it will take the time it needs.

For some individuals, this process may take around 5 days, while for me it took 8 days. Just be prepared for it to possibly take 11, 12, or even 13 days. Keep feeding it until it becomes very bubbly and doubles in size. As mentioned, starters improve with time.

To monitor the starter's progress, I used a clear jar with a rubber band around it. This method made it easy to observe how much it bubbled and rose after each feeding.

How temperature affects your sourdough starter?

In essence, warmth accelerates the fermentation process, while coolness slows it down. I believe this is what happened to mine when the temperature dropped to 68 degrees in my house on several cool days.

Once I realized this, I started adjusting my starter gently. There are two ways to do this: place it in a warmer spot to rise and/or gently heat the water to lukewarm (not hot!). I opted for both methods.

For cooler days, I heated my water in the microwave for about 12 seconds. I always checked the temperature with my finger before adding it to ensure it was lukewarm, not hot.

On the other hand, during hot summer days, the starter may become more active quickly. To slow it down, you can use cool water or refrigerate the water briefly.

Once your starter is well-established, it's advisable to transfer it to the refrigerator. This significantly reduces the feeding frequency. You can take some out the night before baking, feed it, and leave it on the counter to reactivate.

Established sourdough starters can be kept in the fridge and fed once a week, according to most sources. This routine is manageable, and I plan to make sourdough pancakes at least once a week. If you want to bake more frequently, you can leave the starter at room temperature.

If you forget to feed your starter for over a week, it is still salvageable. Discard most of it, leaving only 4 ounces, and feed it at room temperature until it becomes bubbly and doubles in size again.

To feed a refrigerated, well-established starter, remove it from the fridge, discard most of it, add flour and water, let it revive for 6 to 8 hours until it becomes bubbly, and then return it to the fridge.

Sourdough Starter Recipe

Prep Time 8 days

Total Time 8 days

Ingredients

Making starter for the first time

• 50 grams unbleached, all-purpose flour

• 50 grams water, filtered or bottled (I am using filtered from my reverse osmosis, which filters out the chlorine that is present in most city tap water)

Feeding your starter

• 50 grams starter (discard the rest)

• 50 grams unbleached, all-purpose flour

• 50 grams water

Instructions

1. Day 0: Mix flour and water, stir and cover with a loose lid or cloth.

2. Day 1 through 4: Feed once a day by discarding all but 50 ounces of starter and adding that 50 grams each of flour and water, stirring to combine, cover.

3. Day 5 through 8 (or more, until bubbly and starter doubles in size): Begin twice a day feeding, keeping the same 50 ounces of starter, adding 50 grams of flour and water and stirring to combine, cover.

4. Maintenance - transfer a bubbly starter (a few hours after feeding) to your refrigerator, and take out to feed once a week, using the same process as above. Keep 50 ounces of starter, discard the rest, stir together 50 grams each of flour and water.

Recipe Notes

If you notice a brownish liquid on the top of your starter, it is called "hooch," indicating that it's time to feed it. You can either discard it or mix it in before feeding the starter.

During the initial stages, your starter might have a slightly off smell. Ensure you feed it regularly, and the scent should improve over time. I encountered an unusual smell around day 5, but it disappeared when I switched to feeding it twice a day.

Here are some alternative flour options for starting or feeding your starter:

• Regular whole wheat

• Unbleached all-purpose

• Whole meal rye - a preferred choice for many artisans' bread makers

• Whole wheat pastry

• Gluten-free flour (1:1 blend work well)

• Buckwheat

• Kamut

• Einkorn