How to Make an Easy and Simple Sourdough Starter at Home

Making your own sourdough starter is a fantastic way to save money and ensure your family has access to healthier, homemade bread. A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment, which is used to leaven bread naturally. Here’s a straightforward guide to help you get started.

Why Choose Sourdough?

Sourdough bread is not only delicious but also healthier compared to commercially produced bread. It contains no artificial additives or preservatives and has a lower glycemic index. The natural fermentation process breaks down gluten, making it easier to digest. Additionally, sourdough has a richer flavor profile due to the extended fermentation.

What You’ll Need:

A clean sanitised mason jar
Cheese cloth or napkin
Rubber Band
Bread Flour (Organic)
Filtered luke warm water

Step-by-Step Guide to Making Your Sourdough Starter

Day 1: The Beginning

Mix the Ingredients: In a clean glass jar, combine 100gr of bread flour (we use Eureka Mills bread flour) with 100gr cup of filtered luke warm water. Stir until fully combined, ensuring there are no dry flour pockets. It should have a paste-like consistency.
Cover and Rest: Cover the jar loosely with your cheese cloth or napkin and rubber band. This allows the mixture to breathe and wild yeast to enter. Let it sit at room temperature for 24 hours.

Day 2: The First Feeding

Check for Activity: You might not see much change, but that’s okay. Keep 20gr of the starter aside and discard the rest. Measure 100gr of bread flour and 100gr of filtered, luke warm water. Stir thoroughly. Add the starter and mix well.
Cover and Rest: Cover loosely again and let it sit at room temperature for another 24 hours.

Days 3-5: Building Strength

Repeat Feedings: Each day, measure out 20gr of your starter and mix 100gr bread flour with 100gr filtered, luke warm water and mix. Add your 20gr starter and mix well. You should start to notice bubbles and a tangy smell, indicating fermentation.
Monitor and Adjust: Depending on the temperature and humidity, your starter might need more or fewer feedings. If it doubles in size within 4-6 hours after feeding, it’s becoming active.

Day 6-7: Ready to Use

Final Test: By the end of the week, your sourdough starter should be bubbly and have a pleasant sour aroma. To test its readiness, drop a small spoonful of the starter into a glass of water. If it floats, it’s ready to use.
Maintaining the Starter: Refer to our post on how to feed your sourdough starter here.

Tips for Success

Consistency is Key: Feed your starter at the same time each day to establish a routine.
Quality of Ingredients: Using Eureka Mills Bread Flour is the best as it is free from preservatives and bleaches.
Temperature Matters: Sourdough starters thrive in a warm environment (21 – 25°C). If your kitchen is too cold, it might take longer to become active. We keep ours next to the stove, which we found is perfect.

Conclusion

Creating your own sourdough starter is a rewarding process that not only saves money but also provides your family with healthier, homemade bread. With just a bit of flour, water, and patience, you can cultivate a sourdough starter that will last indefinitely and enhance your baking endeavours.

Enjoy the journey of making your own sourdough and savor the benefits of homemade bread!