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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better for You and How To Start One

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How To Start a Sourdough Starter

There are three main ways to start a sourdough starter: borrow, buy, or trap.

Borrow

My favorite method of acquiring sourdough is definitely from a friend. If you can find someone with a healthy, active sourdough starter who is willing to part with some then you can be baking as soon as the next day! Sourdough is a joyful and loving hobby and most sourdough bakers will be happy to share that passion with a beginner.

Buy

You can also purchase a dried starter from many different sources. My first starter was originally given to me as a gift from my husband before we were married. Little did he know how important that gift would be to our health! There are some really awesome choices for sourdough starter on the market and I will list a few below that I personally trust.


Trap

If you want to get super authentic you can start your own starter by trapping wild yeast off of wheat flour, fruits, herbs, or vegetables.

To start a starter with flour you will want to use organic, freshly milled flour if that is available. Flour that still has some of the hull will help you start a vigorous starter quickly.

Organic whole wheat or rye flour is a good choice for starting a vigorous starter. Rye flour tends to have plenty of wild yeast and bacteria and (in my case) makes a sweet-smelling ferment.

Again, any organic flour will work, but those that are milled with the hull start sourdough cultures faster.

A seven day old rye starter made with freshly milled organic flour.

A seven-day-old rye starter made with freshly milled organic flour.

Sourdough starter that is active and fresh makes wonderful artisan bread!

Homemade Sourdough Starter

Yield: 1 sourdough starter baby
Prep Time: 14 days
Total Time: 14 days

Easy instructions for trapping your own wild yeast and bacteria strains to make a 100% hydration sourdough starter. This process takes fourteen days to complete so plan accordingly. You will end up with a sourdough starter that can be used for baking breads, cakes, tortillas and more!

Ingredients

Instructions

Day 1

Mix 100g of flour (2/3c) and 100g (1/4c) of water into a paste. Store it in a clean locking lid jar with the rubber seal removed. Keep your jar in a draft-free place at room temperature. This is the beginning of your starter!

Day 2 -7, feed your starter once a day.

Remove 100g of starter (half) from the jar and replace it with 50g (1/3c) of flour and 50g (1/4) of water. Stir well and store it at room temperature.

  1. By day seven you should be seeing some signs of activity. The starter should be bubbling, smell fermented (slightly sweet, sour, or alcoholic). You may even see it rise after feeding. 
  2. If there is mold, off color, off smell and little to no activity do not continue the feedings and please see my troubleshooting guide in the body of this article.

Day 8-14, feed your starter twice a day.

  1. Morning: Remove 100g of starter (half) from the jar and replace it with 50g (1/3c) of flour and 50g (1/4) of water. Stir well and store it at room temperature.
  2. Evening: Remove 100g of starter (half) from the jar and replace it with 50g (1/3c) of flour and 50g (1/4c) of water. Stir well and store it at room temperature.

Day 15, your starter should be ready to bake with!

    Notes

    • Some people have found that their starter is ready to bake with by day 7. I add an extra 7 days of double feedings to insure that the starter is powerful, active and ready for all the baking projects! 
    • Keep in mind, Sourdough is as unique as you are. Results may vary!
    • To build your starter up prior to baking just add a larger amount of flour and water to the last feeding. If you need 250g of starter, add at least 125g each flour and water!
    • All cups and spoons measurements are approximate, please weight your ingredients for accuracy!

    Gluten-Free Sourdough Guides

    Whole New Mom – Super Easy Gluten-Free Sourdough Starter

    Fermenting For Foodies – Gluten-Free Sourdough Starter 

    Page Guide

    Page 1. Intro
    Page 2. What Is Sourdough?
    Page 3. Bread Terminology
    Page 4. Why Eat Sourdough?
    Page 5. Tools
    Page 6. Starter Recipe
    Page 7. Fresh Starter vs. Discard
    Page 8. Starter Hydration & Feeding
    Page 9. Favorite Recipes
    Page 10. Troubleshooting Sourdough
    Page 11.  Starter Insurance Policy
    Page 12. Using Stale Bread
    Page 13. Recipes You Don’t Want To Miss
     
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    Sweet and Buttery Sourdough Pie Crust – Traditionally Fermented for a Nourished Diet
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