How To DIY Sourdough Starter
By Connie Gee
Note*** I posted this article almost a year ago and figured I would send it out once again for those who may have missed it. Enjoy!! ~ Rourke
Sourdough bread has a magical quality about it. Mixing just two ingredients, flour, and water, and allowing for time to ferment, a sourdough starter attracts wild yeast that’s present everywhere. Sourdough bread does not just belong in San Francisco but can be made anywhere.
Sourdough baking appeals to my self-sufficient mindset. No additional yeast is needed, nor is sugar required to bake a delicious loaf of bread. That can be handy if yeast or sugar becomes hard to find or, due to higher prices, become unaffordable.
The health benefits are many as well. Sourdough bread is easy to digest and promotes good gut bacteria. It can help manage blood sugar levels and is low on the glycemic index, making it ideal for diabetics to enjoy.
The starter can also be used for a multitude of baked goods, such as bread both plain or with added fruit, nuts or seeds, and made into pancakes and waffles. Pizza crust, muffins, the list of possibilities seems endless.
It’s quite easy to make your own starter. It takes a bit of time to mature, about 6-10 days, but then it’s just a matter of occasional feeding and maintenance.
It can accommodate any baker’s schedule by resting and cooling down in a refrigerator or reviving on a kitchen countertop. I have heard of the sourdough starter being passed down to other bakers, becoming almost a legacy.
That sort of homegrown goodness is important to me. Imagine baking a loaf of sourdough bread using a shared starter from Great Aunt Sally. Then imagine a bit being given to a friend who also shares your passion for baking. And then they share. What a beautiful idea!
Just like a lilac bush that grew from a start taken from Grandma’s garden, a sourdough starter can become a tangible reminder of the past.
Here is my method of making a starter, and then ways to keep it going and hints on how it can be used.
First, a roomy container is needed that can be covered. Not a tight fit, it can be a large quart jar and some cheesecloth and rubber band, or a little larger. I use a container that’s a gallon size with a loose lid.
You don’t want it tight for a couple of reasons, to attract the wild yeast and also so the container doesn’t break. While some like plastic, I do prefer glass. Either choice will be fine, but be sure to adjust the quantity of water and flour to accommodate the need for roominess.
Next, flour and water. The amount of each is dependent on weight, with a ratio of 1:1. This means due to weight differences, I have found 1/4 cup of water and 1/2 cup of flour works well.
The flour can be an all-purpose or bread flour. When it comes time to mix the dough, you can continue with the all-purpose or bread flour, or vary using rye, or another type to get another flavor. A blend of different types will yield a multi-grain bread. It’s so customizable!
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Mix the 1/2 cup flour and 1/4 cup water in your container and set aside in a warm area. I keep mine on the kitchen counter.
The next day (day two) remove half of the starter. This is called discard and can be discarded or used for other purposes such as making waffles or pancakes.
To the remaining half of the starter still in the container, add 1/4 cup water and 1/2 cup flour, stir to combine, then cover.
By day 3 you will probably see some bubbles forming. This is a good thing as it means the starter is beginning the fermentation process, gathering the yeast. If it’s not bubbling yet it means it’s probably a bit cold. No worries, it will catch up.
Now is when active feeding begins, where the removal of discard and feeding twice a day happens. Each time be sure to remove half, stir in 1/4 cup water and 1/2 cup flour and recover.
Between day 6-10 the starter is mature and can be used to bake your first loaf of from scratch sourdough bread.
Remove 1/2 cup of starter and place in a large bowl. Add enough flour to form a nice, smooth, silky dough.
I know that sounds vague, the quantity to add is reflected on how much humidity there is in the air. It could be 4 cups or more than 6, it all depends. Add a couple cups of flour, check then add another half cup, check. The aim is for a dough that isn’t too sticky. Once it is silky and smooth comes the next step, kneading.
Kneading and stretching the dough, imagine a compass. Starting at north, give the dough a quarter turn to East and knead several times. Turn the dough a quarter turn to south and knead again a few times, pulling the dough towards and then away from you. You may need to add a little more flour. Turn again, to the west. Return to north, and go through once or twice more.
Lightly grease a large bowl, bottom and sides then place the kneaded dough in it. Turn the ball over so the greased bottom faces up. Cover with a towel and allow to rise for about an hour or two. Then it’s on to the next step! This is exciting!
Grease a baking pan that has a cover. Be sure to grease the cover too. At first, I used a Pyrex baking dish and cover but I recently have gotten a small 2 quart lodge cast iron Dutch oven that I really like. I believe the cast iron heats evenly and traps steam making the crust nice and crispy.
Transfer your sourdough into the greased pan. Slash a cut into the top using a serrated knife or bread lame. This is a sharp tool that bakers like to use. I use a knife for now but will get a lame.
Cover and bake in the oven at 400F. After about 1/2 hour or when the bread is slightly golden brown, remove the cover and continue to bake until it’s a rich beautiful honey golden color.
Allow cooling slightly then remove to a wire rack to continue cooling. Don’t judge me as at this point I am unable to resist just a little piece, with lots of butter.
***Some hints and tips***
The discard each time can be used to make phenomenal cinnamon buns, spiced fruit bread, waffles, and pancakes. No need to waste it, just incorporate as part of the liquid needed in these recipes.
I like to do a balance when adding water. If it’s in a warm room I use cool water. If I am trying to slow down the activity such as placing the starter in the refrigerator, I will use slightly warm water.
A cloudy liquid can develop on the top almost resembling two layers with the starter below. This liquid is called hooch and can be stirred back in when the starter is being fed. Hooch is fine.
If dark red/brown streaks develop, dump out your starter and begin again. This is mold and definitely not wanted.
Temperature matters as to how long the starter takes to begin the fermentation process.
In a very warm room, between 82F-85F degrees, it will take 4-6 hours.
In a warm room, between 70F-75F it should take between 6-12 hours.
A cold area like the refrigerator at 35F-50F expect to take at least 12 and closer to 24 hours.
This can help to manipulate the starter and manage baking on your schedule. There are times when it’s not feasible to bake due to no time or because you already have plenty.
Just put the starter in time-out mode in the refrigerator. You can let it rest for a week before needing to feed it again. When it’s time to bake, bring it out to the counter, give it a feeding, and after a few hours, it should be ready to start forming the dough.
Connie
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John “Jack” was born in Boston, MA on November 15, 1925 and was the son of the late John Malden Tweedie and Helen Jane Sawyer Tweedie. He was
