How to Create and maintain a Sourdough Starter
Transparency Notice: This page may contain affiliate links. To learn more, please click here.
Step-by-Step Instructions.
Homemade Sourdough starter from scratch.
This homemade sourdough starter process uses a variation of the Jim Lahey method (his book, The Sullivan Street Bakery Cookbook, is what sparked my sourdough journey). I just use T85 flour in place of bread or all purpose flour.
The process can take anywhere from 4-8 days. Depending on temperature and humidity in your home and surrounding environment.
Alternatively, you can ask a friend or your local bakery for some starter!
1. First, measure 50g T85 flour.
2. Next, measure 100g filtered water.
3. Then mix the flour and water.
4. Transfer it to a clean container and loosely cover.
5. After about 12 hours, the water will rise to the top.
6. After about 24 hours, the water will have fallen to the bottom.
7. After about 36 hours, the water will have moved to the middle and will start to have a lovely sour smell.
8. After 48 hours (or in some cases longer), it’ll be ready to refresh. It’ll have a sweet, beautiful, sour aroma.
9. Stir and measure out 10g of the stinky starter.
10. Add another 50g of flour.
11. And another 100g of filtered water.
12. Then combine the starter, flour, and water.
13. Mix the starter, flour, and water.
14. Transfer the mixture to a clean container and let sit for another 24 hours.
15. For this next refresh (the 2nd refresh), we’ll change the amount of ingredients. We’ll do 50g starter, 50g flour, and 40g of filtered water. By only adding 40g of water, it will help the starter thicken.
16. 24 hours later, refresh for a 3rd time using the same amount of ingredients as the day before: 50g of starter, 50g of flour, and 40g of filtered water.
17. 24 hours after that 3rd refresh, you’ll be ready to bake!
You can either change to equal part refreshing ingredients, or keep a slightly stiffer starter like I do!
Here’s what your new starter does in a 48 hour time frame!
Notes:
– For this process to work, you refresh multiple times before your first bake to ensure it’s active and alive!
– Friendly tip: DO NOT dump the discarded sourdough down the sink or into the garbage disposal. Once it hardens, it may cause issues. Just toss it in the compost or trash! When cleaning containers, remove as much of the starter as you can and then wash/rinse as usual (a little bit is okay to go down the drain because it gets watered down).
– The difference between a stiff and equal part (50:50) hydration sourdough starter revolve around consistency and its effect on baking:
1. Hydration Level:
– Stiff Starter (Low Hydration): Stiff starters have a lower hydration level, typically around 50-60%. Meaning they contain less water relative to the flour. This results in a thicker, dough-like consistency.
– Equal Part Starter (50:50 Hydration): Equal part starters have a 1:1 ratio of flour to water, which means they have a higher hydration level. Typically around 100%. They are more liquid and batter-like in consistency.
2. Fermentation Speed:
– Stiff Starter: Stiff starters tend to ferment more slowly than equal part starters because they contain less water. Yeast and bacteria need water for mobility and quicker fermentation. This can be advantageous for those who want to prolong the fermentation process or have more control over it.
– Equal Part Starter: Equal part starters ferment more rapidly due to their higher hydration level. Making them suitable for quicker rises and potentially shorter overall bread-making times.
3. Flavor and Acidity:
– Stiff Starter: Stiff starters may produce a milder, less tangy sourdough flavor because of their slower fermentation. They can be a good choice if you prefer a less pronounced sourdough taste.
– Equal Part Starter: Equal part starters often lead to a stronger, more sour flavor in the final bread due to their quicker fermentation. Which can be desirable for those seeking a more pronounced sourdough taste.
4. Feeding Frequency:
– Stiff Starter: Stiff starters require less frequent feeding because they ferment more slowly and consume their food (flour) at a slower rate.
– Equal Part Starter: Equal part starters need more frequent feeding because they ferment faster and use up their resources more quickly.
5. Bread Texture:
– Stiff Starter: Stiff starters can contribute to a denser crumb texture in bread because they have less water. Potentially resulting in a tighter, more structured interior.
– Equal Part Starter: Equal part starters often lead to a more open and airy crumb due to their higher hydration. Which promotes greater gluten development and gas retention.
Ultimately, the choice between a stiff sourdough starter and an equal part starter depends on your personal preferences, baking style, and the type of sourdough bread you want to create. Some bakers even maintain both types to have more flexibility in their sourdough recipes.
Refreshing your starter.
1. Measure 50g old starter, 50g T85 flour, and 50g filtered water (or 40g filtered water for a stiffer starter).
2. Then mix it together.
3. Next, transfer it to a clean container and lightly cover.
4. This is what it will look like after 6-8 hours. When we’re baking, we will grab some starter from here around hour 4.
5. This is what it will look like 12-24 hours since the refresh. It will be quite bubbly and active and then it will reach a point where it won’t grow any further. At that time, 24-36 hours later, it’ll be time to feed! Swapping for a clean container every 3-4 days.
Here’s what your starter does in a 24 hour time frame!
Notes:
– After 24 hours, you can: repeat the refreshing process to keep it active, you can bake, or you can refresh and store immediately in the refrigerator for 7-14 days.
– For days when I bake (and depending on how many loaves I want to make), I may double or even triple the refreshing numbers to make sure I have enough for the bake and then enough left in reserve. Any leftover starter you can toss, or gift to a friend or family member!
– Friendly tip: DO NOT dump the discarded sourdough down the sink or into the garbage disposal. Once it hardens, it may cause issues. Just toss it in the compost or trash! When cleaning containers, remove as much of the starter as you can and then wash/rinse as usual (a little bit is okay to go down the drain because it gets watered down).
Storing your starter (short term).
1. Measure your refreshing ingredients.
2. Then combine.
3. Mix by hand!
4. Next, transfer it to a clean container, cover, and place it into the refrigerator.
Notes:
– Be sure to not put it too far in the back of your fridge, or it’ll freeze!
– Friendly tip: DO NOT dump the discarded sourdough down the sink or into the garbage disposal. Once it hardens, it may cause issues. Just toss it in the compost or trash! When cleaning containers, remove as much of the starter as you can and then wash/rinse as usual (a little bit is okay to go down the drain because it gets watered down).
Re-activating your starter (short term).
1. Remove your starter from the fridge and let it sit at room temperature for 24 hours. At first, it’ll look a little more grey and have some condensation, but that is completely normal. It just needs time to wake up!
2. After waiting 24 hours, you can refresh and keep it awake, or refresh and place it back in the fridge. Either way, just be sure to transfer it to a clean container.
Notes:
– I do this periodically so that I don’t always have to remember to refresh everyday!
Storing your starter (long term).
1. Thinly spread your refreshed starter onto a piece of parchment paper and put it in a cool, dry place. I place it in the oven (while it’s turned off & with a sticky note to remind me it’s there) for about 36-48 hours, until it’s completely dry.
2. Once it’s completely dried out, break it into pieces and put it in a jar. Sealing the lid so that it’s airtight. This will hold for 10-12 months.
Notes:
– Be sure that it’s completely dried out and void of moisture before transferring to the sealed jar, or else it may grow mold!
Re-activating your starter (from long term hibernation).
1. First, measure 20g of dried sourdough chips.
2. Then measure 40g of filtered water.
3. After that, combine the dried sourdough and water.
4. Take a mini spatula and mash the chips to combine them with the water. Let it sit for 24 hours.
5. Since we have 60g of the sourdough chips and water, we’ll add in 30g of new flour.
6. And 30g of filtered water.
7. Mix and let sit for 24 hours.
8. For this next refresh, we’ll do 50g starter, 50g flour, and 40g of water. By only adding 40g of water, it will help thicken the starter.
9. After that 3rd refresh, you’ll be ready to bake!
You can either change to equal parts refreshing ingredients, or keep a slightly stiffer starter like I do!
Notes:
– Friendly tip: DO NOT dump the discarded sourdough down the sink or into the garbage disposal. Once it hardens, it may cause issues. Just toss it in the compost or trash! When cleaning containers, remove as much of the starter as you can and then wash/rinse as usual (a little bit is okay to go down the drain because it gets watered down).
