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Talking all things sourdough starter today. Start your sourdough starter in just one week.

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What is Sourdough Starter?

Sourdough is first, a mixture of fermented water and flour which contains helpful yeasts and bacteria. It is used as a leavening agent to make baked goods rise. It is regularly maintained with “feedings” to not only leaven but add flavor.

Benefits of sourdough bread

• Easy to digest

The bacteria and yeast combined start to break down before the food gets to your stomach, so there is not as much work that needs to be done. 

• Nutritious

There are many vitamins and minerals in sourdough that are beneficial to your health. Much more than compared to other types of bread. 

• Fewer preservatives 

Since sourdough contains acetic acid, it naturally preserves the bread. There is no need for additional toxic preservatives to make the food last. 

• Good bacteria and Less Yeast

The long fermentation times of sourdough bread yield more beneficial bacteria for your body. This healthy bacteria also works to reduce yeast populations in your body. 

• Easier on gluten sensitivities

The long fermentation time works in your body’s favor. This time breaks down the protein gluten into amino acids before you eat it. This helps those with gluten sensitivities.

• Lower glycemic index 

Your blood sugar won’t excessively rise with sourdough bread because the fermentation time decreases bad starches. 

• Good acid

There is a bacteria found in sourdough when compared to other types of bread. This bacteria creates more lactic acid, as opposed to phytic acid. Phytic acid affects the body’s ability to absorb nutrients and some minerals. Lactic acid, when consumed in larger amounts, makes foods easier to digest.

• Flavor

There is no doubt the taste of sourdough doesn’t even compare to other bread! This point speaks for itself. 

Tools for Success

Ready to give sourdough a try? These are the items you will need to start your sourdough starter:

• Unbleached all-purpose flour
• Filtered water 
• Jar 
• Kitchen scale
• Mixing utensils (I use a wooden spoon)

How To Make Sourdough Starter

•  Day One: Mix one cup of unbleached all-purpose flour (113 grams) and ½ cup of water (113 grams). Set out at room temperature for 24 hours. 
• Day Two: Discard ½ of the mixture (approx. 113g or 1/2 cup) Add to the rest 1 cup of flour (113 g) and ½ cup (113 g) water. Mix well and leave out at room temperature for 24 hours. You may or may not start to see some bubbles or activity. Don’t worry if you don’t. 
• Day Three: More activity should be taking place. You will now begin feeding twice a day, 12 hours apart. Weigh out about 113 grams (1/2 cup), and discard the rest. Then add 1 cup of flour (113 g) and ½ cup (113 g) of water. Then repeat about 12 hours later. Continue leaving out at room temperature. 
• Day Four: Weigh out about 113 grams and repeat the steps on day three. 
• Day Five: Repeat the same process as day four. At the end of day five, you should begin to see your starter doubling in size with lots of bubbles and activity. Once this happens your starter is ready to start using. If not keep following the same steps on days six and seven.

How to Store Your Starter

• On the counter: You can keep your starter out on the counter, but you must continue feeding it every 12-24 hours. This will ensure that it stays healthy. If you plan to use it every day this might be the method for you. 
• In the fridge: If you keep the starter in the fridge, you need to feed it at least once a week, although you can push it a little longer. 
• In the freezer: You can place the sourdough starter in a freezer-safe container and put it in the freezer for up to a year.

How to Care for Your Starter

You can follow the process from creating your sourdough starter to continue caring for it. Discard 1/2 of the starter. Then add 113 g flour + 113 g water and mix. I found myself with a large amount of discard following this method. I opted for another alternative that worked better for me.

I like to start with 25 grams of starter and discard the rest. Make sure to save the discard because there are many sourdough discard recipes out there, like my chocolate chip cookies with sourdough discard recipe. Once I have my 25 grams of starter, measure 50 grams of water and mix well. Then add 50 grams of flour. This is when a scale will be helpful, especially in finding exact measurements.

Mostly you want to ensure you are feeding it with equal parts flour and water. Once you get going you will find what works best for you.

How to Rehydrate Sourdough Starter

I have started dehydrating my sourdough starter to sell and share with friends. If you come across a dehydrated sourdough starter it is very simple to rehydrate it.

• Day One: mix ½ tablespoon of the dehydrated starter with 1 ½ tablespoons of water. Let this sit covered for 24 hours.
• Day Two: add 1 tablespoon of all purpose unbleached flour and ½ tablespoon of water. Mix well, cover, and allow to sit for 24 hours.
• Day Three: add 50 grams of flour and 50 grams of water. Mix well, cover, and allow to sit for 24 hours. 
• Day Four: there should be a lot more activity now, more bubbles, and close to doubling in size. Add 50 grams of flour and 50 grams of water. Mix well, cover, and allow to sit for 24 hours.
• Day Five: the starter should be doubling, active with bubbles, and ready to use. 

Now you can follow the steps above for feeding regularly. 

I hope this helps as you embark on your sourdough journey. If you are interested in my dehydrated  Arlo the Sourdough let me know.  I’d love to help you get started so you too can start enjoying your own sourdough creations.

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