Ingredients (Makes 4 cups)
All-purpose flour (or a mix of all-purpose and
whole grain flour)
Water, preferably filtered or set out overnight for chlorine to dissipate.
Water, preferably filtered or set out overnight for chlorine to dissipate.
Equipment
2-quart glass or plastic container (not metal)
Scale (highly recommended) or measuring cups
Mixing spoon
Plastic wrap or container lid
2-quart glass or plastic container (not metal)
Scale (highly recommended) or measuring cups
Mixing spoon
Plastic wrap or container lid
Instructions
Making
sourdough starter takes about 5 days. Each day you "feed" the starter
with equal amounts of fresh flour and water. As the wild yeast grows stronger,
the starter will become more frothy and sour-smelling. On average, this process
takes about 5 days, but it can take longer depending on the conditions in your
kitchen. As long as you see bubbles and sings of yeast activity, continue
feeding it regularly. If you see zero signs of bubbles after three days, take a
look at the Troubleshooting section below.
Day 1: Make the Initial Starter
4 ounces (3/4 cup
+ 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
4 ounces (1/2 cup) water
Weigh
the flour and water, and combine them in the container. Stir vigorously until
combined into a smooth batter. It will look like a sticky, thick dough. Scrape
down the sides and loosely cover the container with plastic wrap or the lid
(left ajar).
Put
the container somewhere with a consistent room temperature of 70°F to 75°F
(like the top of the refrigerator) and let sit for 24 hours.
Day
2: Feed the Starter: 4
ounces (3/4 cup + 2 tablespoons) all-purpose flour, 4 ounces (1/2 cup) water
If
you see a few small bubbles here and there this is good! The bubbles mean that
wild yeast have started making themselves at home in your starter. They will
eat the sugars in the the flour and release carbon dioxide (the bubbles) and
alcohol. They will also increase the acidity of the mixture, which helps fend
off any bad bacterias. At this point, the starter should smell fresh, mildly
sweet, and yeasty.
If
you don't see any bubbles yet, don't panic — depending on the conditions in
your kitchen, the average room temperature, and other factors, your starter might
just be slow to get going.
Weigh
the flour and water for today, and combine them in the container. Stir
vigorously until combined into a smooth batter. It will look like a sticky,
thick dough. Scrape down the sides and loosely cover the container with plastic
wrap or the lid (left ajar). Put the container somewhere with a consistent room
temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for
24 hours.
Day
3: Feed the Starter: 4
ounces (3/4 cup + 2 tablespoons) all-purpose flour, 4 ounces (1/2 cup) water
By
now, the surface of your starter should look dotted with bubbles and your
starter should look visibly larger in volume. If you stir the starter, it will
still feel thick and batter-like, but you'll hear bubbles popping. It should
also start smelling a little sour and musty.
Weigh
the flour and water for today, and combine them in the container. Stir
vigorously until combined into a smooth batter. It will look like a sticky,
thick dough. Scrape down the sides and loosely cover the container with plastic
wrap or the lid (left ajar). Put the container somewhere with a consistent room
temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for
24 hours.
Day
4: Feed the Starter:4
ounces (3/4 cup + 2 tablespoons) all-purpose flour , 4 ounces (1/2 cup)
water
By
now, the starter should be looking very bubbly with large and small bubbles,
and it will have doubled in volume. If you stir the starter, it will feel
looser than yesterday and honeycombed with bubbles. It should also be smelling
quite sour and pungent. You can taste a little too! It should taste sour and
somewhat vinegary.
When
I made my starter here, I didn't notice much visual change from Day 3 to Day 4,
but could tell things had progressed by the looseness of the starter and the
sourness of the aroma.
Weigh
the flour and water for today, and combine them in the container. Stir
vigorously until combined into a smooth batter. It will look like a sticky,
thick dough. Scrape down the sides and loosely cover the container with plastic
wrap or the lid (left ajar). Put the container somewhere with a consistent room
temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for
24 hours.
Day 5: Starter is Ready to Use
Check
your starter. It should have doubled in bulk since yesterday. By now, the
starter should also be looking very bubbly — even frothy. If you stir the
starter, it will feel looser than yesterday and be completely webbed with
bubbles. It should also be smelling quite sour and pungent. You can taste a
little too! It should taste even more sour and vinegary.
If
everything is looking, smelling, and tasting good, you can consider your
starter ripe and ready to use! If your starter is lagging behind a bit,
continue on with theDay 5 and Beyond instructions.
Day 5 and Beyond:
Maintaining Your Starter
4 ounces (3/4 cup
+ 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water
4 ounces (1/2 cup) water
Once
your starter is ripe (or even if it's not quite ripe yet), you no longer need
to bulk it up. To maintain the starter, discard (or use) about half of the
starter and then "feed" it with new flour and water: weigh the flour
and water, and combine them in the container with the starter. Stir vigorously
until combined into a smooth batter.
If
you're using the starter within the next few days, leave it out on the counter
and continue discarding half and "feeding" it daily. If it will be
longer before you use your starter, cover it tightly and place it in the
fridge. Remember to take it out and feed it at least once a week — I also
usually let the starter sit out overnight to give the yeast time to recuperate
before putting it back in the fridge.
How to Reduce
the Amount of Starter:
Maybe
you don't need all the starter we've made here on an ongoing basis. That's
fine! Discard half the starter as usual, but feed it with half the amount of
flour and water. Continue until you have whatever amount of starter works for
your baking habits.
How to Take a
Long Break from Your Starter:
If
you're taking a break from baking, but want to keep your starter, you can do
two things:
Make a Thick
Starter:
Feed your starter double the amount of flour to make a thicker dough-like
starter. This thicker batter will maintain the yeast better over long periods
of inactivity in the fridge.
Dry the
Starter: Smear
your starter on a Silpat and let it dry. Once completely dry, break it into
flakes and store it in an airtight container. Dried sourdough can be stored for
months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water,
and stir in 4 ounces of flour. Continue feeding the starter until it is active
again.
