How to Make a Sourdough Starter

When people ask how I first started my sourdough journey, they're quite befuddled when I tell them the answer is simple: flour and water. Now this may seem like a trick question, as there are many additional factors, such as temperature, time, and quality, that impact your sourdough starter. However, I want to demonstrate that the barrier to entry into the rabbit hole of the sourdough world is extremely low - you really just need flour, water, and the desire to dedicate part of your daily routine to this craft.

How does sourdough work?

Now I'm not going to get all lessons in chemistry on you, but it's important to know the basic science to sourdough in order to understand how to best create your starter and eventually your loaves. Each sourdough starter is unique based on the flour and water ratios, the time between feeding, and the temperature of the environment. There are extensive studies using thousands of samples of sourdough starters that show not one starter is the exact same. A sourdough starter creates an environment in which the bacteria in the flour and environment thrive. The wild yeast and bacteria feed on the sugar in the flour until the starter begins to acidify, producing lactic acid. The acid kills off the bad bacteria and after several days a more stable population of microorganisms is established that is capable of leavening a loaf of bread. This is when the starter is ready to be used for baking.

Having second thoughts? Here are some last-minute considerations before getting to work:

Time is definitely something to consider before getting started. You'll want to make sure you have a standing 5-10 minutes each day to feed your starter. It is important that you feed your starter at roughly the same time each day, especially in the crucial first week or two of conception. Once the starter is further into the fermentation process, there is more flexibility with your starter's feeding schedule and how you can store it when going away for trips. And if you're now worrying about needing to cancel your upcoming trip to Hawaii to keep your starter alive, don't fret! You can store your starter in the fridge for a week or two, or even in the freezer for longer if you are away (more details later on this). 

Another factor crucial to the baking process is your home's temperature. Sourdough doesn't thrive in cold environments. The fermentation process typically occurs anywhere between 70 to 80 degrees Fahrenheit.  If your kitchen is often below this temperature, it will be difficult for the starter to ferment and for the dough to rise. Higher altitudes may impact the duration of the rise process needed for the dough as well.

Now that you've made the life-changing decision to go for it, let's make your starter!

There are so many variations in the flour, ratios, and timing that go into a starter, so I will just share what worked best for me. The first decision to make is around what type of flour to use. I used a combination of all-purpose flour (60%) and rye flour (40%), because rye flour is supposed to jump start the yeast production process quicker. You can also use whole wheat or pumpernickel flour as well depending on how you want your bread to ultimately taste. I combined 100g of the flour (60g of all-purpose flour and 40g of rye flour) with 100g of room temperature, filtered water in a glass jar. The ratio of water to flour can differ depending on how quickly you want the starter ready. 

I waited 24 hours then fed my starter. Feeding the starter involves taking part of the starter discard out. You have to throw it out at this stage because the bacteria isn't healthy to use for other discard recipes yet. I left 100 g of the discard in the jar and added 100g of fresh flour and 100g of water. To have my starter ready in 5 days, I fed the starter this same ratio twice a day after the first feeding - once in the morning at 9 AM and in the afternoon at 5 PM. Once the starter begins to look bubbly and doubles in size 4-6 hours after feeding, you can test if it is ready to bake with by seeing if a piece of it will float in water. 

And now the last and most essential step: name your starter. Mine is named Merlin after King Arthur's wizard (King Arthur Flour feel free to sponsor me). Below is one of the first loaves I ever made with Merlin. Welcome to parenthood!