Easy Sourdough Starter from Scratch Guide

Picture this: You’re enjoying a quiet Sunday afternoon, and your home smells like fresh bread. You want to bake bread, but find most recipes too hard. Our guide will help you make your own sourdough starter easily. We also started with excitement to create something special from scratch. If you dream of baking the perfect sourdough loaf, this guide is for you.

Starting sourdough from scratch may seem tough, but it’s really easy and rewarding. Watching your sourdough starter come to life is a true joy. With flour, water, some patience, and our guide, you’ll be making delicious bread in no time.

The love for bread baking, especially sourdough, grew a lot in 2020 during the pandemic. Many enjoyed making their own bread. Sourdough is great because you only need a few ingredients but get a lot of satisfaction¹. Our guide will show you that in about 7 days, your sourdough starter will be ready for baking¹. This is the first step in your sourdough baking journey.

Let’s start this wonderful journey now! You’ll be amazed how simple it is to grow a sourdough starter with just flour and water.

Our guide is a great start, but it’s smart to seek expert advice for more help. For more info and a disclaimer, please check our resource page here. Happy baking!

Ingredients and Supplies You Will Need

To start a sourdough starter, you need some specific ingredients and supplies. Let’s look at what you’ll need to make amazing homemade sourdough.

Key Ingredients

The basic ingredients you’ll need are vital for your success:

Whole Wheat Flour: This gives the natural yeast and bacteria a good start.
All-Purpose or Bread Flour: You’ll use this for daily feedings to keep your starter going.
Water: It’s best to use filtered or chlorine-free water to protect the fermentation process.

Starting with whole wheat flour helps begin the fermentation. Later, all-purpose or bread flour keeps it going. Use quality brands like King Arthur Flour, Trader Joe’s, or Whole Foods.

Essential Supplies

There are also some key supplies you’ll need for your starter:

3/4 L Glass Jar: Perfect for holding the starter and watching it grow.
Digital Scale: Important for exact measurements for feeding.
Small Rubber Spatula: Helps mix the starter safely.

Getting the measurements right is crucial for your starter’s health. Start with 60g of whole wheat flour and 60g of water for the fermentation. Keep feeding it daily with all-purpose or bread flour and water. Using wild yeast in sourdough is like picking heirloom tomatoes over regular ones for their richness and depth²³..

How to Make Sourdough Starter from Scratch

Making a sourdough starter from scratch is both fun and rewarding. It involves simple steps over less than two weeks. Just follow our guide to have your sourdough starter ready for baking.

Day 1: Starting Your Starter

Start by mixing equal amounts of whole grain flour and filtered water in a clean jar. Stir them until they’re well combined. Then leave it uncovered in a warm place, around 75°F is best. This warmth helps start the fermentation fast⁴. By the 24-hour mark, you’ll likely see bubbles. This means your starter is alive and fermenting⁴.

Days 2-7: Feeding Your Starter

Over the next six days, feed your starter daily. You do this by removing half and adding new flour and water in equal weights⁵. Using a scale for this ensures accuracy and keeps the mix perfectly hydrated⁵. If the starter gets busier, you might need to feed it twice a day. This keeps up with its growing activity⁴. Also, whole wheat flour is great because it’s full of nutrients that help microbes grow faster⁵.

Temperature Tips

Temperature plays a big role in making sourdough starter from scratch. Keeping things warm, between 80°F and 86°F, speeds up fermentation⁴⁵. A warm spot, like above a fridge or in a proofing box, works well. During cold months, a seed heating pad can keep the warmth steady. Stable temperatures are key for a successful starter.

Signs Your Sourdough Starter is Ready

To tell if your sourdough starter is ready, look for a few key signs. First, it should double or triple in size after you feed it. This shows it’s healthy and fermenting well⁶. Also, you should see bubbles and a spongy feel, meaning it’s active enough for baking⁷.

The smell of your starter is important too. It should have a nice, slightly tangy smell. This shows it’s matured. If you’re not sure it’s ready, try the “float test”. If a bit of your starter floats in water, it’s active and has the right consistency⁷.

Being patient with your starter is crucial. It might seem ready after a few days, but it usually takes around 14 days, sometimes up to 6 weeks, to be strong enough for baking⁷. Feeding it every 12 hours really helps boost its activity⁶.

Knowing how your starter behaves is key. Each one reacts differently to how you feed it, like using rye flour or pineapple juice to help it ferment⁶. Don’t put your starter in the fridge until it’s fully grown. This could slow its growth⁷.

For a deeper understanding of sourdough baking, check out guides on The Perfect Loaf. They offer lots of information on creating and caring for a healthy starter⁶. Such resources are very helpful for a vibrant sourdough starter.

Caring for Your Sourdough Starter

Maintaining your sourdough starter is quite easy. With the right steps, it will remain healthy for many great bakes. If you bake often, keep it at room temperature. Feed it every 12-24 hours, depending on the warmth of your house⁸. For those who bake less, the fridge is perfect for storing it. Then, you only need to feed it once a week⁸.

Before using it to bake, refresh the starter. Let it spend 12 hours sitting out, getting equal parts of flour and water. You may need to do this 2-3 times⁸.

It’s key to know about feeding ratios for your starter’s health. One common mix is equal weights of flour and water⁹. In the first week, throw out half to help it ferment well⁸. Your starter should be as thick as pancake mix. Adjust the water for the flour type to make your starter care better⁸.

How you store your starter changes with how much you bake. Not baking often? Put it in the fridge and feed it every 2-3 weeks to keep it strong¹⁰. But, if you bake a lot, a weekly feeding is best regular weekly feedings⁸. Starters can last for years, even with changes in measurement or storage.

Don’t see throwing out starter as wasting. Use the extra for pancakes, waffles, or pizza dough⁹. This guide aims to help you grow a lively baking friend. It rewards you with tasty sourdough treats.

FAQ

What ingredients do I need for starting sourdough from scratch?

Start with whole wheat flour, add either all-purpose or bread flour, and use fresh water that’s filtered or chlorine-free.

What supplies are essential for making a homemade sourdough starter?

You’ll need a 3/4 L glass jar, a precise digital scale, and a small rubber spatula for mixing everything together.

How do I start my sourdough starter from scratch on Day 1?

Mix 60g of whole wheat flour and 60g of water in your jar. Then, let it sit somewhere warm, around 75°F.

What should I expect to see during the first few days of creating my sourdough starter?

Keep an eye out for bubbles. These bubbles mean fermentation is happening. You’ll need to take out half the starter and feed it with new flour and water every day.

How important is temperature in the sourdough starter process?

Temperature matters a lot. A warm place around 75°F, or using a special proofing box, will help your starter ferment well and become active.

How can I tell when my sourdough starter is ready to use?

Look for bubbles on the surface, and check if the size has doubled. It should feel spongy and smell nice. If it floats in water, it’s good to go.

How do I maintain my sourdough starter?

Keep feeding your starter regularly. If you bake often, leave it out and feed it every day. If you don’t bake much, keep it in the fridge and warm it up a bit before you use it.

Can I adjust feeding ratios and schedules for my sourdough starter?

Absolutely, you can change how much and how often you feed your starter depending on how much you bake and how your starter behaves. This keeps it ready for baking.

What brands of flour are recommended for the best results in making a sourdough starter?

For top results, use flour from brands like King Arthur Flour (KAF), Trader Joe’s, and Whole Foods.