Create your own Sourdough Starter, it is really very easy. During the COVID Lockdown we are all spending much more time at home, and its isn’t always possible to go out daily to find fresh bread, or to find yeast in the supermarket. Luckily most small shops and supermarkets still have flour, and that is all we need to get a sourdough starter going.
The experts have been saying is good for our mental health during this lockdown to be taking care of something and watching it grow, plants are great, pets too, and this sourdough starter is ALIVE. So enjoy the wonder of nature enjoy taking care of the lovely microbes to create your very own starter.
By the way, everyone’s starter is unique and that is because the set of microbes in the air in my home will be different to the microbes in your home, and that is what makes each starter different. So different in fact all bakers give names to their starters when they are ‘Born’, so don’t forget to label your jar and have fun coming up with a good name to suit your very own sourdough starter!
What Flour should I use for the Sourdough Starter?
ANY flour – don’t worry about the bread snobbery out there that says only hand milled fresh flour will work. ANY regular or gluten free flour will work fine. What we are doing here is creating an environment best suited to let the lovely microbes grow, these guys already exist in the air and on the surfaces of plants and all around us. Wea re basically just providing a clean, warm and wet environment for the wild yeast to grow in, that is all!
Of course if you only have super processed white flour that has been bleached, there will be less microbes in this flour than you would find on say a wholegrain non-bleached, even organic flour. But microbes are also in the air around us and not just in the flour so it is still possible to make any type of flour work.
What do I need to create the Sourdough Starter?
Clean Glass Jar
How long does it take to create the Sourdough Starter?
6 days and on the 7th day you will be ready to bake.
Note: During the first 7 days the starter must always be kept at room temperature overnight
If you are ready to start follow on with my videos below, one for each day 1 – 7.
Day 1: Place 50g water and 50g flour into a glass jar, mix, cover and leave overnight.
Day 2: Add 50g water and 50g flour into the glass jar, mix, cover and leave overnight.
Day 3: Throw away 100g of starter. Then add 100g water and 100g flour into the glass jar, mix, cover and leave overnight. NOTE: To use up the 100g of starter you threw away, simply add two eggs and 50g flour, mix well and it makes a perfect batter for crepes.
Day 4: Throw away 150g of the starter. Then add 100g water and 100g flour into the glass jar, mix cover and leave overnight. The starter should start to smell pleasantly sour with small bubbles appearing on the surface.
NOTE: To use up the 150g of starter you threw away, simply add two eggs, mix well and it makes a perfect batter for crepes.
Day 5: Throw away 200g of the starter. Then add 150g water and 150g flour into the glass jar, mix and leave. The starter should appear active and full of bubbles.
NOTE: To use up the 200g of starter you threw away, simply add two eggs, mix well and it makes a perfect batter for crepes.
Day 6: Throw away 250g of the starter. Then add 200g water and 200g flour into the glass jar, mix and leave overnight.
NOTE: To use up the 250g of starter you threw away, simply add two eggs and a little water or milk, mix well and it makes a perfect batter for crepes.
Remember when making your sourdough bread to always retain some sourdough starter which will be fed refreshed ensuring you have some sourdough starter for the next dough.
Once you have your sourdough starter ready, check out my post on How to take care of your Sourdough Starter.
For further reading about Sourdough Starters and the lovely microbes that live in them read this article “Sourdough Hands – How bakers and bread are a microbial match” from NPR.com.