Craving the tangy magic of homemade sourdough bread? Look no further than your own bubbly sourdough starter!
This recipe guides you through creating a 100% hydration starter, where equal parts flour and water nurture a vibrant colony of wild yeast and tangy lactobacillus bacteria.
Sourdough Starter Tips
- Use filtered or bottled water to avoid chlorine, which can hinder fermentation.
- Maintain consistent room temperature. Warmer temperatures encourage faster activity, while cooler temperatures slow it down.
- Don’t be discouraged if your starter takes longer than expected to become active. Patience is key!
- Once your starter is mature, you can store it in the refrigerator and feed it once a week. Before baking, revive it by feeding it daily for 3-5 days until it’s doubled in size and bubbly.
Science Behind The Starter
Think of your sourdough starter as a tiny, delicious ecosystem teeming with life! Here’s the science behind its magic:
Lactic Acid Bacteria (LAB): These tiny heroes dominate the starter, feasting on sugars in flour and producing lactic acid. This acid gives sourdough its signature tang, inhibits bad bacteria, and aids in digestion (hello, gut health!).
Yeast: While LAB rule the flavor, yeast takes charge of rise. It munches on sugars too, but releases carbon dioxide as a byproduct. These bubbles puff up your dough, creating that airy, light crumb we love.
Fermentation: This magical dance between LAB and yeast is called fermentation. It’s a slow and steady process, but it unlocks the unique flavors and textures of sourdough bread.
Sourdough Recipes
Sourdough Bread Recipe for a New Starter
The Best Sourdough Zucchini Bread
Now that you have your very own sourdough starter, a world of tangy sourdough bread awaits! From crusty baguettes to fluffy boules, explore the endless possibilities of baking with this natural leavening agent. Remember, patience and care are your keys to success. Happy sourdough baking!
I want to know what YOU think, Please review the recipe card!
Simple Sourdough Starter Recipe
Ingredients
- 50 grams or 1/2 cup flour white or wheat
- 50 grams or 1/2 cup unchlorinated filtered or bottled water
- Equipment:
- Glass jar around 16 oz
- Wood or plastic Spoon
- Kitchen scale optional
Instructions
- Day 1: In your glass jar, Whisk together equal parts flour and water, conjuring a thick batter-like mixture.
- Cover the jar gently with a clean paper towel, tea towel, a lid or cheesecloth secured with a band, letting air whisper through.
- Days 2-5: Twice a day, morning and night, discard half the starter (or save it in a separate jar to mix into bakes). Then, nourish it with equal weights of flour and water. Stir coaxing down any stragglers clinging to the jar’s walls.
- Let it rest again, at room temperature (ideally 70-75°F).
- Day 6 and Beyond: Tiny bubbles might erupt, the starter might rise, showing life within. Continue the twice-daily feedings, discarding and nurturing in equal measure.
- Day 7-10: Your starter should double in size within 4-6 hours after feedings. A delightful tangy aroma will fill the air, accompanied by bubbles. This is your happy starter, brimming with potential!
Notes
- Use organic or unbleached flour for optimal results.
- Filtered or bottled water is preferred.
- Consistent feeding times create a happy starter.
- Don't be discouraged by slow progress, every starter has its own rhythm.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
