How to Make a Sourdough Starter

Learn how to make a sourdough starter from scratch with our easy-to-follow, step-by-step guide. It’s perfect for beginners and experienced bakers alike.

Sourdough starters have been a fundamental component of bread making for centuries, providing both flavor and leavening to baked goods. Unlike commercial yeast, a sourdough starter is a natural leavening agent made from just flour and water, harnessing wild yeast and beneficial bacteria from the environment. This simple mixture ferments over time, developing a complex flavor profile that gives sourdough bread its distinctive tangy taste and chewy texture.

The process of creating and maintaining a sourdough starter might seem daunting, but it is an incredibly rewarding and sustainable way to bake. By cultivating your own starter at home, you gain control over the ingredients, ensuring a healthier and more natural product. Additionally, the practice of maintaining a starter connects you to a long tradition of artisanal breadmaking, enriching your baking experience with a sense of history and craftsmanship.

In this guide, we will walk you through the step-by-step process of making your own sourdough starter, explaining its importance in bread making and providing tips to ensure your starter thrives. Whether you are an experienced baker or a novice, creating a sourdough starter is a fulfilling journey that enhances your understanding and appreciation of this timeless culinary art.

What is a Sourdough Starter?

A sourdough starter is a mixture of flour and water that captures and cultivates wild yeast and beneficial bacteria from the environment. This combination forms a natural leavening agent that is essential for baking sourdough bread. Unlike commercial yeast, which is a single strain of yeast, a sourdough starter contains a diverse community of microorganisms that work together to ferment the dough.

The process of creating a sourdough starter involves allowing the flour and water mixture to sit at room temperature, where it attracts wild yeast and bacteria from the air and flour itself. Over time, these microorganisms feed on the sugars in the flour, producing carbon dioxide gas and lactic acid. The carbon dioxide helps the dough rise, while the lactic acid gives sourdough its characteristic tangy flavor.

Maintaining a sourdough starter requires regular feedings of flour and water to keep the microorganisms active and healthy. This ongoing process of feeding and discarding a portion of the starter ensures that it remains lively and potent, ready to leaven bread dough whenever needed.

A well-cared-for sourdough starter can last indefinitely and can be shared or passed down through generations, making it a treasured component of many baking traditions. Its unique blend of wild yeast and bacteria not only contributes to the flavor and texture of the bread but also adds a personal touch to each loaf, reflecting the local environment.

The local environment plays into the flavor of the bread baked from that starter. For instance, San Francisco’s unique climate and microbial population, including Lactobacillus sanfranciscensis, create a distinct flavor profile in sourdough bread that is difficult to replicate elsewhere.

French sourdough starters, or “levain,” benefit from the local wild yeasts and bacteria and the country’s rich tradition of artisanal baking, resulting in bread with unique textures and flavors. The local water in New York City is often cited as a key factor in the distinctive taste and texture of its bagels and bread, with its specific mineral composition influencing fermentation.

Why Make Your Own Sourdough Starter?

As previously mentioned, homemade sourdough starters develop a unique flavor profile influenced by the local environment and the specific strains of wild yeast and bacteria that populate it. This results in bread with a distinctive tangy taste and complex aromas that are unmatched by store-bought yeast. Further, sourdough bread made with a natural starter typically has the sought-after chewy crust, moist crumb, and airy structure, thanks to the natural fermentation process.

In terms of economics, making your own starter is inexpensive, requiring only flour and water. This can save you money in the long run, especially if you bake frequently. Maintaining a sourdough starter can also help you reduce food waste. The discard portion can be used in various recipes like pancakes, waffles, and crackers, minimizing waste.

What Can You Make With a Sourdough Starter?

Truly, the possibilities are endless! A sourdough starter is a form of leavening that relies on wild yeast and lactic acid bacteria naturally present in the environment and on the grains of the flour used. This combination creates a complex and robust flavor that is not available with commercial yeast, baking soda, or baking powder.

As such, it can be used for traditional sourdough bread recipes. However, you might also consider making Sourdough Focaccia.

And use the sourdough that you discard at every feeding for Sourdough Discard Pizza Dough, Sourdough Discard Tortillas, or Sourdough Discard Cheese Crackers. Using the discard not only adds flavor to these baked goods but also makes your kitchen even more economical!

What Do You Need to Make a Sourdough Starter

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In terms of ingredients, it doesn’t get much easier!

• Flour and water are all that are needed to make a sourdough starter.

• Since we weigh the ingredients, a scale is also a necessity.

• A glass jar with a lid is also needed. I tend to use the same jar for months before I wash it. As I mentioned in the recipe, I write the weight (in grams) of the empty glass jar on the outside of the jar with a Sharpie. It eventually rubs off, which is my sign that it is time to wash the jar! I alternate between using this jar with a hinged lid and this Weck jar (but I don’t use the rubber gasket when I use either jars)

Different Flour Options for Sourdough Starter

Choosing the right type of flour for your sourdough starter can significantly impact its activity, flavor, and nutritional profile. You can choose any of the following, as well as a combination of two, as long as you choose unbleached. Here are some common and beneficial flour types to consider when creating and maintaining a sourdough starter:

1. Unbleached All-Purpose Flour:
   • Pros: Widely available, affordable, and consistent in quality. It has a balanced protein content that works well for maintaining a starter.
   • Cons: All-purpose flour may lack some of the nutrients found in whole-grain flour, which can slow down the fermentation process.
2. Whole Wheat Flour:
   • Pros: It is high in nutrients, including fiber, vitamins, and minerals, which can promote vigorous microbial activity and a robust starter. It also adds a rich, nutty flavor to the starter.
   • Cons: Can produce a denser starter, which might need more frequent feedings due to faster fermentation.
3. Rye Flour:
   • Pros: Rye is rich in nutrients and enzymes that facilitate fermentation, making it highly effective for developing an active starter. Rye starters often have a unique, complex flavor profile.
   • Cons: Can create a sticky and dense starter, which some bakers find more challenging to manage.
4. Bread Flour:
   • Pros: It has a higher protein content than all-purpose flour, which can strengthen the starter and improve its rise. It is good for creating a robust and elastic dough.
   • Cons: More expensive than all-purpose flour and may be less readily available.

Mixing Flours: Combining different types of flour can create a well-balanced starter with the desired characteristics of each flour. For example, mixing whole wheat or rye with all-purpose flour can provide both nutrients and a manageable texture. I use a mixture of 70% all-purpose (11.7% protein) and 30% rye flour for my sourdough starter.

Gradual Transition: If you decide to change the type of flour you use for your starter, do so gradually by mixing the new flour with the old flour over several feedings. This helps the microorganisms adapt to the new environment.

About Water Used for Sourdough Starter

The quality and type of water you use for your sourdough starter can significantly influence its activity, health, and overall performance. Here are some common water sources and their potential impacts:

Water Sources

1. Tap Water:
   • Pros: Readily available and convenient. Often contains minerals that can be beneficial for yeast and bacteria.
   • Cons: It may contain chlorine or chloramines, which can inhibit microbial activity and negatively affect the starter’s health. If using tap water, it’s best to let it sit out for 24 hours to allow chlorine to dissipate, or use a water filter to remove these chemicals.
2. Filtered Water:
   • Pros: Removes chlorine, chloramines, and other potential contaminants while retaining beneficial minerals. Provides a balanced environment for the starter.
   • Cons: Requires a water filter or purchasing filtered water, which can be an added expense.
3. Bottled Spring Water:
   • Pros: Typically free of chlorine and other harmful chemicals. Contains natural minerals that can support healthy fermentation.
   • Cons: More expensive than tap or filtered water. Environmental impact due to plastic waste.
4. Distilled Water:
   • Pros: Free of impurities, chemicals, and minerals, providing a very neutral base for your starter.
   • Cons: Lack of minerals can be detrimental to the starter’s health, potentially slowing down fermentation and weakening the microbial activity.
5. Well Water:
   • Pros: Often rich in minerals, which can be beneficial for the starter’s microbial community. Free of chlorine and chloramines.
   • Cons: Depending on the well’s quality, it can contain high levels of other contaminants ( like heavy metals and bacteria). Testing may be necessary to ensure it’s safe for baking use.

In a nutshell, if your starter is sluggish with your chosen water source, try another. We have Reverse Osmosis water, which everyone will tell you is detrimental to a healthy starter. But I have been feeding my starter and baking my bread with that water for two years now. From time to time, I will add a pinch of sea salt to the RO water or purchase some spring water if it seems sluggish, but most of the time, I use the RO water.

I’ve read of some sourdough enthusiasts who bring back water from their travels, which introduces a variety of microorganisms to their starter. I’ve not done that yet, but don’t rule it out!

Water Temperature

Warm water ( 75°F – 85°F / 24°C – 29°C) is optimal for promoting yeast and bacterial activity, ensuring a healthy fermentation process. Using water within this range can help your starter become active and bubbly more quickly. Use a kitchen thermometer to check the temperature, or mix hot and cold water until you reach the desired warmth. Warm to the touch but not hot is a good rule of thumb.

Below that temperature, fermentation will occur more slowly. Water that is too hot, above 90°F (32°C), risks killing the necessary microorganisms required for fermentation.

Step-by-Step Instructions on How to Make a Sourdough Starter

Day One

• Weigh your empty glass jar (in grams) and note the weight. I wrote the weight in grams on the jar with a Sharpie.

• Add 100 grams of flour (rye or whole wheat) and 125 grams of warm water to the jar and mix until combined.
• Cover the jar (not airtight) and let it sit for 24 hours in a warm spot (75°F+/24°C+).

Day Two

• On day two, there is no need to do anything but check on the starter. You should start to see some air bubbles forming.

Day Three

• Air bubbles should be throughout and present on top of the starter. If not, then let it continue to rest for one more day.

• If air bubbles are present, remove all but 75 grams of the starter and discard the rest.
• Add 100 grams of flour and 115 grams of warm water, mix, cover, and place in a warm spot for 24 hours. Note that at this point, we switch from all whole wheat to all-purpose or an all-purpose blend. As previously mentioned, I use 70% all-purpose and 30% rye which I mix up in bulk in advance.

Days Four through Six (or up to day thirteen if possible or needed):

If you can wait for two weeks, you will have a more stable and stronger starter
which will help ensure better sourdough.

This is what you want to see on Day 4, twenty-four hours after you added the flour and water on Day 3. See all those gorgeous bubbles! 😍

• Repeat steps from Day 3 daily: remove all but 75 grams of the starter, discard the rest, add 100 grams of flour and 115 grams of water, mix, and cover.

• Stirring the starter 2-3 times a day to aerate it helps to speed up the fermentation process. This is especially helpful if you feel your starter becomes sluggish at any point in time.

Day 7 (or 14) and Going Forward – Starter Maintenance:

Feeding An Established Starter

Once your starter is established, if you plan to use it frequently, you must feed it with equal parts flour and water daily.

Feeding takes less than 5 minutes a day and helps keep your starter active and alive. To do this, remove a portion of the starter and discard it, then add flour and water equally.

My Starter Daily Feeding is this:

• I discard all but 10 grams of the starter
• Then, I add 50 grams of each rye/all-purpose flour mix and 50 grams of water.
• Mix until combined and repeat daily if frequently used.

Storing your Starter in the Refrigerator

If you don’t want to or need to feed your starter on a regular basis, or if you are going on vacation, you can give your starter a bit of a vacation as well. Simply pop it into the refrigerator!

You can refrigerate your starter for up to 3 weeks, knowing that the longer it is refrigerated, the longer it will take to get back up to speed. After refrigerating your starter, plan to feed it at least 3 times before you can use it in your baking.

Dehydrating Your Starter

You can also store sourdough by drying it out or dehydrating it. I keep dehydrated starter in my pantry in case of an emergency. While I’ve kept my starter going for two years, I fear the day something unfortunate happens. Having a dehydrated starter on hand is a bit of an insurance policy.

Dehydrating Sourdough Starter is done by spreading a thin layer of the starter on parchment and leaving it out to dry (this may take a day or two) or in a dehydrator set at 90°F/32°C or lower. The time it takes to dehydrate is very much dependent on the humidity. And be warned that dehydrating on the counter can attract fruitflies, as this is a fermenting product.

Once dried, break up the dried pieces and keep them in an airtight container. The container can be stored in your pantry or the freezer. Once you are ready to use the starter again rehydrate the dried pieces by dissolving them in warm water and feeding the starter in regular intervals as normal.

How to Tell When Your Starter is Ready to Use?

You can tell your starter is ready to use when it doubles within 4-8 hours. A well-fermented, ready-to-use starter will smell fermented, like yeast or bread, possibly tangy. It will be bubbly, make a pop and squish sound as you stir it, and feel fluffy and sticky.

You can track the amount doubled by using a dry-erase marker or a rubber band to mark the amount you have to begin with after stirring and feeding.

Common Sourdough Starter Issues and Solutions

Creating and maintaining a sourdough starter can sometimes present challenges. Here are some common issues you might encounter and their solutions:

Your Starter Not Bubbling or Rising

Problem: Your starter appears inactive with little to no bubbles and no rise.

Solutions:

• Warm Environment: Ensure the starter is kept in a warm place (75°F – 85°F). Cooler temperatures can slow down activity.
• Feeding Schedule: Feed the starter regularly, at least once a day. If the starter is very sluggish, feed it twice a day.
• Quality of Ingredients: Use unbleached flour and filtered or spring water to avoid chemicals that can inhibit microbial growth.
• Stir It: As mentioned earlier, stirring your sluggish starter several times a day can help aerate and encourage fermentation.
• Rye Flour: Rye is rich in nutrients and enzymes that facilitate fermentation. If you aren’t already using rye flour when feeding your starter, consider adding some rye flour to the flour you are using.

Hooch Formation (Liquid Layer on Top)

Problem: A layer of liquid, often grey or brown, forms on top of the starter.

Solutions:

• Stir and Feed: Stir the hooch back into the starter and feed it. Hooch forms when the starter is hungry, so increase the frequency of feedings.
• Consistent Hydration: Ensure you are using the correct water-to-flour ratio. Too little flour can cause excess liquid formation.

Starter Smells Unpleasant (like Acetone or Rot)

Problem: The starter has developed an off-putting smell.

Solutions:

• Regular Feeding: Feed the starter regularly. A neglected starter can develop unpleasant odors.
• Proper Hydration: Ensure a balanced hydration level. An overly wet starter can produce undesirable smells.
• Healthy Environment: Keep the starter in a clean jar and avoid contamination.

Mold or Discoloration

Problem: Mold appears on the starter, or it develops unusual colors (pink, orange, or black).

Solutions:

• Discard and Restart: If mold appears, it’s best to discard the starter and begin anew to avoid health risks.
• Cleanliness: Ensure all equipment and containers are thoroughly cleaned and sanitized.

Starter Too Thick or Too Runny

Problem: The starter has an inconsistent texture, either too thick or too runny.

Solutions:

• Adjust Hydration: For a thick starter, add a bit more water during feedings. For a runny starter, add more flour. Aim for a consistency similar to pancake batter.
• Measure Accurately: Use precise measurements for flour and water to maintain consistency.

Slow Fermentation or Rise in Dough

Problem: The dough made with the starter takes too long to rise or doesn’t rise enough.

Solutions:

• Active Starter: Ensure the starter is active and bubbly before using it in dough. Feed it a few hours before baking to ensure it’s at peak activity.
• Warm Environment: Proof the dough in a warm, draft-free place to encourage proper fermentation.

Starter Developing a Crust on Top

Problem: A hard crust forms on the surface of the starter.

Solutions:

• Cover Loosely: Cover the starter with a breathable lid (e.g., a cloth or loose-fitting lid) to prevent drying out while allowing gases to escape.
• Regular Stirring: Stir the starter occasionally to keep the surface moist.

Thanks for making my day by SHARING!!