Learn how to make a beginner sourdough starter at home. All you need is flour, water and a little bit of patience.😊 Before you know it, you’ll have your very own bubbly, active starter ready to make incredible sourdough bread. 😉
A sourdough starter can be kept alive for months or even years with proper care. Remember, yeast is a living organism, and this starter certainly has a life of its own.😊
The overall process takes about 4 - 7 days from start to finish.
👆 Day 1
👆Day 2
👆 Day 3
👆 Day 4
👆 Day 4
MAKE THE STARTER:
▶Day1
Water 100g + Bread flour 100g
1. Combine all ingredients in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with a lid, and let it rest in a warm spot, about 12 hour.
2. After 12hr, add in below ingredients:
+Water 50g + Bread flour 50g, mix well and let rest for 24 hour.
▶Day2
1. You will see small and big bubbles have appeared on the surface. Bubbles indicate fermentation, which is what you want! It’s okay if you don’t see anything; the bubbles might have appeared and dissolved overnight while you were sleeping. 😉
2. Add in below ingredients and mix well, covered and rest for 24 hour.
+Water 50g + Bread flour 50g
▶Day3
1. Discard approximately half of your starter from the jar or just scoop out 100g sourdough into a clean jar. The texture will be very stretchy. Add in below ingredients and mix with a fork until smooth.
+Water 50g +Bread flour 50g
2. Cover loosely, and let rest in a warm spot for another 24 hours.
▶Day4
1. Scoop out 100g sourdough into a clean jar (Repeat the feeding process outlined on Day 3). Add in below ingredients and mix with a fork until smooth.
+Water 50g +Bread flour 50g
2. Cover loosely, and let rest in a warm spot for another 24 hours.
3. By now, your sourdough starter should have doubled in size.You should see plenty of bubbles, both large and small.
*After day 4, you can feed the sourdough starter regularly and use it for sourdough bread! 😊
▶Day5,6,7 If you continue to feed it up to day 7
1. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface. At this point, the texture will now be spongy and fluffy. It should also smell pleasant. If these conditions are met, your starter is now active.
2. So you’ve created a sourdough starter! ✌😘
3. If you are not to use it for baking now, (Repeat the feeding process outlined on Day 3). Begin by removing and discarding about half of your starter. Replenish what’s left in the jar with bread flour or all purpose flour and water. Cover loosely, and let it rise at room temperature until bubbly and double in size. Or store it in the refrigerator.
4. Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
5. when the starter falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed it again.
Notes:
1. During the creation process, and even after your starter has been established, a dark liquid might appear on the starter, it’s usually found on the surface.
2. This liquid is called “hooch” and is an indication that your starter needs to be fed.
3. It also has a very stinky smell, it’s gross! This is normal.😅 Any time you see this liquid, it’s best to pour it off, along with any discolored starter present.
4. If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
Happy Making!
▶Day1
Water 100g + Bread flour 100g
1. Combine all ingredients in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with a lid, and let it rest in a warm spot, about 12 hour.
2. After 12hr, add in below ingredients:
+Water 50g + Bread flour 50g, mix well and let rest for 24 hour.
▶Day2
1. You will see small and big bubbles have appeared on the surface. Bubbles indicate fermentation, which is what you want! It’s okay if you don’t see anything; the bubbles might have appeared and dissolved overnight while you were sleeping. 😉
2. Add in below ingredients and mix well, covered and rest for 24 hour.
+Water 50g + Bread flour 50g
▶Day3
1. Discard approximately half of your starter from the jar or just scoop out 100g sourdough into a clean jar. The texture will be very stretchy. Add in below ingredients and mix with a fork until smooth.
+Water 50g +Bread flour 50g
2. Cover loosely, and let rest in a warm spot for another 24 hours.
▶Day4
1. Scoop out 100g sourdough into a clean jar (Repeat the feeding process outlined on Day 3). Add in below ingredients and mix with a fork until smooth.
+Water 50g +Bread flour 50g
2. Cover loosely, and let rest in a warm spot for another 24 hours.
3. By now, your sourdough starter should have doubled in size.You should see plenty of bubbles, both large and small.
*After day 4, you can feed the sourdough starter regularly and use it for sourdough bread! 😊
▶Day5,6,7 If you continue to feed it up to day 7
1. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface. At this point, the texture will now be spongy and fluffy. It should also smell pleasant. If these conditions are met, your starter is now active.
2. So you’ve created a sourdough starter! ✌😘
3. If you are not to use it for baking now, (Repeat the feeding process outlined on Day 3). Begin by removing and discarding about half of your starter. Replenish what’s left in the jar with bread flour or all purpose flour and water. Cover loosely, and let it rise at room temperature until bubbly and double in size. Or store it in the refrigerator.
4. Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
5. when the starter falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed it again.
Notes:
1. During the creation process, and even after your starter has been established, a dark liquid might appear on the starter, it’s usually found on the surface.
2. This liquid is called “hooch” and is an indication that your starter needs to be fed.
3. It also has a very stinky smell, it’s gross! This is normal.😅 Any time you see this liquid, it’s best to pour it off, along with any discolored starter present.
4. If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
Happy Making!
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