Learn the art of creating your own sourdough starter the easy way. Our simple guide demystifies the process, providing you with all the essentials for a thriving starter.
A sourdough starter is a fermented mixture of flour, water, and wild yeast. Once you have this mixture, you can use it to make bread dough that has a slightly tangy flavor—the result of the bacteria in your starter.
A sourdough starter is like a pet: If you feed it regularly and keep it happy, it will continue to live for years – this is called sourdough starter maintenance.
There are two basic ways to create your own sourdough: – either buy some pre-made active dry sourdough – or create a liquid culture from scratch by combining flour with water in equal parts
– 1 large mason jar (min. 800ml) – 1 stainless steel spoon – kitchen scale with the metric system (grams)
– 100g whole rye flour or whole wheat flour – 100g of water (at 28° C)
After you have a mature sourdough starter of about 300g, it will be ready to be used in recipes. Take out the quantity you need for the recipes you want to make.
Then, take 100g of starter and put it in another clean jar, and feed it like I previously explained, using 100g flour and 100g water. Discard the rest of the sourdough or use it for other recipes.
Here’s the rule: You will always keep 100g of mature sourdough and use or discard the rest.