A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment, which ferment and cause the dough to rise. Here’s a basic guide to creating and maintaining a sourdough starter:
Creating a Sourdough Starter
Ingredients:
- Whole wheat flour (or rye flour for better initial activity)
- All-purpose flour
- Water (preferably filtered, without chlorine)
Equipment:
- A glass or plastic container
- A kitchen scale (optional, but precise)
- A stirring spoon or spatula
Steps:
1. Day 1: Initial Mix
- Mix 50 grams of whole wheat flour and 50 grams of water in your container. Stir well to combine into a thick batter.
- Cover the container loosely with a lid or cloth to allow air to circulate but prevent debris from falling in.
- Leave at room temperature (70-75°F or 21-24°C) for 24 hours.
2. Day 2: First Feeding
- Discard about half of the starter mixture.
- Add 50 grams of all-purpose flour and 50 grams of water to the remaining mixture. Stir to combine.
- Cover and let it sit at room temperature for another 24 hours.
3. Days 3-7: Daily Feedings
- Each day, discard half of the starter.
- Add 50 grams of all-purpose flour and 50 grams of water.
- Stir well, cover, and let it sit for 24 hours.
- After a few days, you should start seeing bubbles and notice a tangy aroma. This indicates fermentation.
Maintaining Your Sourdough Starter
Daily Feeding:
- Once the starter is active (bubbly and doubling in size within 4-6 hours after feeding), it needs regular feedings.
- Discard half of the starter and feed with equal parts flour and water (by weight).
Storage:
- Room Temperature: Feed daily.
- Refrigeration: If you’re not baking daily, you can store the starter in the fridge and feed it once a week. Before baking, bring it to room temperature and resume daily feedings to reactivate it.
Tips for Success
- Consistency: Keep the starter’s consistency like thick pancake batter.
- Water Quality: Use filtered or dechlorinated water to avoid inhibiting yeast growth.
- Flour Types: Start with whole wheat or rye for the initial few days, then switch to all-purpose flour.
A well-maintained sourdough starter can last indefinitely, providing a reliable source of natural leavening for your baking projects. Happy baking!