Sourdough Starter From Scratch

If you’ve done any research into sourdough at all, you know that it all revolves around a starter. And many people are simply stumped by the question, “how do I even get a starter”.

Well, if you read my post on the basics of sourdough, you know that there are a few ways to acquire a sourdough starter. All options are good options, and whichever you think will work best for you is the option for you!

The first method is to purchase a starter online. I’ve never bought one myself, but I know there are many companies that sell sourdough starters and have options on flour types, ages, and even place of origin. None of these factors were of much interest to me, and I didn’t want to pay for one, but you might want to!

The second method, and I think the easiest, is to get a bit of starter from a friend or family member. If you know someone who bakes sourdough regularly, I’m sure they’d be more than happy to share. And you may even get some great tips and recipes from a seasoned baker!

The third option, and the one I’ll be sharing with you in this post is by making your own from scratch. I have done this successfully twice now (once for my own starter, and once for the purpose of teaching someone else), and I’ve also encountered a few problems and have learned from them as I went.

If making your own starter is something you’d like to try, I’ve compiled some common questions about sourdough starters and instructions on what I think is the easiest way to make your own.

Some Common Starter Questions

• How do I store my starter?
  • I keep my starter in a small glass jar with the lid placed on top without the ring. This allows the starter to release gasses as well as keep out bugs and prevent drying.
• Do I have to feed it every day for eternity?
  • I recommend feeding new, established starters daily for about a week to ensure it is happy in its new home. Once you have done this, you can move it to the refrigerator and feed about once a week or when baking. At this stage, your starter can be low-maintenance and work well with your routine.
• What is discard and what do I do with it?
  • Discard is exactly what it sounds like. After each feeding, your starter will double in size and fall back down. If you haven’t baked with it, you will need to remove some of the existing fermented grains before the next feeding (more on this later).
  • BUT do not fret! Discard doesn’t have to be discarded entirely! You can save it up and store it in the refrigerator to use in discard recipes! And yes, you can use your discard even if your starter is not yet established. It’s just flour and water and can be added to most things that include those ingredients.

Making Your Own starter From Scratch

Supplies

• Clear container with a loose-fitting lid. I suggest a small mason jar as you won’t need a large amount of flour or water to get your starter going.
• Food Scale. There are many bakers that will swear you don’t need a food scale for sourdough, but while that may be true for baking, I do believe a food scale is necessary when making your own starter from scratch. New starters can be a bit temperamental, so I’ve found it best to eliminate that guesswork.
• Non-metal stirring utensil. Personally, I’m not sure how much truth there is behind not using metal to stir your starter, but that’s another safety thing for me. I’d rather just eliminate a possible problem than have to start over. I recommend using a small flexible spatula so you can scrpe down to sides of your jar after feeding.
• Something to mark feeding levels. This can be a dry-erase marker, a rubber band, a piece of tape… really anything you can think of. You’ll just need to mark the level of your starter after feeding so you can see how much it has risen.
• Unbleached flour of your choice. For your first starter, I would recommend All-purpose or bread flour as they are the most accessible and least expensive. You can absolutely choose another flour, but chances are, they might be a little more difficult to get going.
• Filtered water. This is important because many of the things that end up in tap water can affect the rising of your starter. Always use filtered water for feeding your starter and baking.

Basic Instructions

Here is a quick run-down of how this process will go. The next section will teach you how to do a feeding, but let’s look at the big picture before we zoom in.

This entire process should take about two weeks, give or take depending on region, temperature, and a few other factors. Your first step will be to mix up your first bit of flour and water and let it rest for about 12 hours. You’ll come back for a feeding, then again every 12 hours for the first few days. I know, this seems like a bit much, but once you see significant bubbling, you can switch to feeding once a day. Once-a-day feedings should continue for about a week or until your starter begins to double in size. and BOOM, you have your own starter! I know that the itty-bitty, nitty-gritty steps seem daunting, but when you think of it in just a few phases, it seems less overwhelming.

1. Twelve-hour feedings
2. Twenty-four-hour feedings
3. Usable starter!

A Closer Look at The Process

I want to give you a heads-up that you’ll be working on your starter every 12 hours for the first little bit, so you’ll want to pick times that work for you. I chose 9am and 9pm, but choose a time that fits your schedule and is realistic for you.

1. Get set up! You’ll want to make this as easy as possible. Gather all of your supplies and find a good place for your starter to live. You’ll want to find somewhere a little warm, but also somewhere easily accessible. For me, I needed both my starter and my food scale to live on the kitchen counter or I would not do it.
2. Mix up your first bit of flour and water! This is simple, and will set you up for the rest of the process. Start with your clean, clear vessel on your food scale and turn it on. set your scale to grams (g), and make sure you have cleared it to zero grams (0g). Measure out about 1/4 cup of unbleached all-purpose flour into the glass. You should see that your scale has changed and has measured your flour in grams. With your vessel still on the scale, clear it out once more. Add the same weight in grams of filtered water – as a note, this will likely not be the same cup measurement as your flour. Mix your flour and water with a non-metal utensil, scrape down the sides, cover loosely, and let it rest in its warm place for 12 hours.
3. Return every 12 hours to discard and feed. This is extremely important in the first few days, especially if your house is warm. Waiting too long before feedings creates an environment in which bad bacteria loves to grow. Be sure to return for these feedings diligently to avoid ruining your efforts. Feeding your starter looks very similar to your initial mixing, but you just need to discard first. To Discard, remove all but about 2 tablespoons of the existing mixture. You can either save this in a jar in the fridge or you can throw it away. It’s really up to you. Place your vessel with that small amount on the food scale and turn it on. Weigh out your 1/4 cup of flour, then add the same weight of water and mix before allowing to sit for another 12 hours. Repeat these 12-hour feedings for at least 3-5 days or until you see significant bubbling in your starter.
4. Begin feeding every 24 hours. Once you see significant bubbling in your starter, you can switch to feeding every 24 hours. Within a few days, your starter might start doubling between feedings, but try to be patient. Continue feeding and letting it double for about a week before you bake with it. This will ensure the best results with your first recipes!

Troubleshooting

• Lack of bubbles: If you’ve been feeding diligently for about a week and still see no bubbles after 12 hours, you might try to find a warmer spot for your starter to live. Some common ideas include on top of your dryer or refrigerator, on a window sill, in the oven with the light on, or on the stove with a hood or microwave light on.
• Bubbling, but not doubling: This can be frustrating, but if you’re strugglin’ for the doublin’, you can give your starter a boost! I keep rye flour on hand for just this scenario. Do one feeding with rye, and you should see a significant change.
• Liquid layer on top of starter: As long as this layer is clear or maybe slightly grey, you’re all good! This means your starter is hungry, and you’re well on your way to an active starter. You can drain this off if you’d like, but I just stir it right in for a more sour flavor.
• Streaks of color: This happened to me, and it happens to plenty of people, so if it happens to you, don’t fear! Some colors like grey, brown, and black can be difficult to judge, be can be harmless. One thing is for sure, though. If you notice colors like orange, pink, or red, I would toss and restart in a clean vessel. These colors indicate the growth of bad bacteria, and that’s simply not something I want to mess with.
• Smell of sour milk: This is a great sign! It may be off-putting, but this is exactly how your starter should smell. Keep on going!

Get Started Today

I hope you found these instructions easy to follow and that it encourages you to start sourdough today! You can make sourdough as simple or complex as you’d like, and can absolutely make sourdough work for your family. If you have more questions about sourdough starters, I’d love to hear from you! If you’ve already made your starter and want to try my easy sourdough loaf recipe, you can find it here!

Happy baking, and until next time,

Rebekah