How to Make Sourdough Starter From Scratch

How to Make Sourdough Starter From Scratch: The Ultimate Beginner’s Guide

If you’ve ever enjoyed a slice of tangy, crispy sourdough bread, you know there’s something special about it. The depth of flavor, the chewy texture, and that iconic tang—all of this comes from the magic of sourdough starter. But what exactly is a sourdough starter, and how can you make one at home from scratch? Whether you’re a baking enthusiast or a complete beginner, this guide will show you how to create your very own sourdough starter from the ground up.

What Is a Sourdough Starter?

A sourdough starter is a mixture of flour and water that ferments over time, developing naturally occurring wild yeast and bacteria. This wild yeast and beneficial bacteria work together to leaven (or rise) the dough and give it that signature sourdough tang.

Unlike store-bought yeast, which is cultivated and added directly to bread dough, the yeast in sourdough comes from the environment. It’s naturally present in the air, on the flour itself, and in your kitchen. The wild yeast and lactic acid bacteria in the starter are what make sourdough bread so unique and flavorful.

Making a sourdough starter from scratch might take a little patience, but it’s a rewarding and fulfilling process. And once you have a healthy starter going, you’ll be able to bake sourdough bread (and other baked goods) whenever you want!

What You’ll Need to Make a Sourdough Starter

Ingredients:

Flour (preferably whole grain flour, such as whole wheat flour or rye flour, to kickstart the fermentation process)
Water (preferably filtered or non-chlorinated water, as chlorine can inhibit yeast growth)

Tools:

A large glass jar (a quart-sized mason jar works perfectly)
A spoon or spatula for mixing
A kitchen scale (optional, but recommended for accuracy)
A kitchen towel or cheesecloth to cover the jar

Step-by-Step Guide to Making Sourdough Starter From Scratch

Day 1: Mix the Flour and Water

Start by mixing your flour and water to create the base of your sourdough starter. You’ll need to use a whole grain flour like whole wheat or rye at first, as these flours contain more nutrients that wild yeast thrive on.

Add 50 grams (about 1/4 cup) of whole wheat flour or rye flour to your glass jar.
Add 50 grams (about 1/4 cup) of water to the jar. Stir the mixture thoroughly until it forms a thick, paste-like consistency. Use your spoon or spatula to mix everything together and make sure there are no dry spots of flour.

Tip: If you don’t have a kitchen scale, just use the same ratio of flour to water, which is roughly 1:1 by weight.

Cover the jar loosely with a kitchen towel or a piece of cheesecloth. You want the jar to be able to breathe, allowing wild yeast to enter, but don’t seal it tightly.
Place the jar in a warm spot in your kitchen—ideally somewhere between 70°F to 75°F (21°C to 24°C). The warmth will encourage fermentation. A countertop or a spot near a window is ideal.

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