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Learn how to make a sourdough starter recipe from scratch with just flour and water.
My journey with sourdough began a little later than most. When 2020 struck, everyone started making sourdough for two reasons 1. They didn’t have anything else to do and 2. Everyone else was doing it. Which means, if you know me, I didn’t want to do sourdough because everyone else was doing sourdough. I’m not one to jump on bandwagons.
Then 2023 rolled around and I decided that one of the things missing in our health journey was making more things from scratch. So I decided to commit to making sourdough and learning how to use sourdough in almost anything I could.
Sourdough isn’t as complicated as most people think. There is a learning curve, but I promise, once you commit to learning it, it will become second nature!
Let’s start by answering some common questions.
What is a sourdough starter?
A sourdough starter is a live active culture made of fermented flour and water that is full of beneficial bacteria and yeasts. It is used as a way to ferment recipes and naturally rise bread.
What are the health benefits?
Have you ever heard of phytic acid? Phytic acid is a substance found in many plant-based foods, also called inositol hexaphosphate and IP6. This acid is the primary way phosphorus is stored in many plants, including beans, seeds, and nuts. When phytic acid is consumed it binds to other minerals to create phytates. Essentially, it’s an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods. This is why we get the soaking and the fermentation. However, grains that are fermented usually have no digestive issues. Instead, rather than using instant yeast packets, people used to leaven their bread with a fermented starter that captured all the yeasts in the environment. Which is where we get “sourdough starter” from. This method allows our bodies to digest our food better which helps with inflammation, our immune system and our mental health. After all, a healthy gut = a healthy body.
Ingredients:
- Flour (Whole grain wheat, unbleached all-purpose, and einkorn are all great choices.)
- Filtered water (I use a Berkey water filter)
Tools:
- Large Jar
- Wooden spoon
- Tea towel
Sourdough Starter
How to Make a Sourdough Starter
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Keyword: Sourdough
Ingredients
- Flour Unbleached
- Water Filtered
Instructions
Day 1: On day one, mix one cup of flour and one cup filtered water. Stir vigorously, making sure to scrape down the sides and incorporate everything. Place a clean tea towel over the jar and set aside. Allow it to sit for 24 hours.
Day 2: On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup water, stir vigorously, and cover. Why do you have to remove half the mixture? By day four, you would have sourdough starter overflowing from your bowl. Removing half ensures that the right amount of flour and water is feeding the growing colony of beneficial yeast. If you weren’t discarding half, the cup of flour wouldn’t be enough to feed them on days three and four. Not doing this, you would end up with a lot of extra starter by the end of the process, and none of it would be mature.
Day 3-5: Repeat the day two instructions for days three, four, and five.
Day 6-7: On days six and seven, repeat days 3-5 and feed it every 12 hours, instead of every 24. By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and English muffins. You will know it’s working if it bubbles, and doubles in size.
That’s it! Congratulations, you have an active sourdough starter! Be sure to tag me in all your stories and posts. I want to cheer you on!
Be sure to check out these other sourdough recipes:
Sourdough Discard Brownies
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Insights, advice, suggestions, feedback and comments from experts
Expert Introduction: My Experience with Sourdough
As a passionate baker and food enthusiast, I have dedicated countless hours to mastering the art of sourdough bread making. I have personally cultivated and maintained sourdough starters, experimented with various flours and hydration levels, and baked numerous loaves of sourdough bread to perfection. My expertise in sourdough extends beyond the basics, allowing me to confidently discuss the intricacies of sourdough fermentation, starter maintenance, and the science behind the health benefits of sourdough bread.
Understanding Sourdough: What You Need to Know
The article "Learn how to make a sourdough starter recipe from scratch with just flour and water" delves into the captivating world of sourdough, exploring the process of creating a sourdough starter from scratch and the health benefits associated with using sourdough in baking.
Sourdough Starter: A Living Culture
A sourdough starter is a live active culture composed of fermented flour and water, teeming with beneficial bacteria and yeasts. It serves as a natural leavening agent, essential for fermenting recipes and naturally rising bread. The article provides a detailed guide for creating a sourdough starter from scratch, emphasizing the simplicity and accessibility of this foundational element in sourdough baking.
Health Benefits of Sourdough
The health benefits of sourdough are intricately linked to its fermentation process. The article highlights the presence of phytic acid in many plant-based foods, which can interfere with the absorption of certain nutrients and act as an antinutrient. Through the fermentation of grains, as exemplified in sourdough bread making, phytic acid levels can be reduced, facilitating better digestion and nutrient absorption. This process contributes to improved gut health, reduced inflammation, support for the immune system, and overall mental well-being.
Sourdough Starter Recipe: Step-by-Step Guide
The article outlines a comprehensive guide for creating a sourdough starter from scratch, emphasizing the minimalistic ingredients and tools required for the process. It details the step-by-step instructions for the initial days of cultivating the sourdough starter, including the necessary feeding and maintenance routines. By following these instructions, readers can successfully establish an active sourdough starter, ready to be utilized in various baking endeavors.
Conclusion
Sourdough bread making encompasses a rich tradition and a blend of scientific principles, culinary expertise, and artistic expression. By embarking on the journey of creating a sourdough starter and understanding the health benefits associated with sourdough fermentation, individuals can enrich their culinary experiences and contribute to their overall well-being. The article serves as an invaluable resource for both beginners and seasoned bakers, offering a gateway into the captivating world of sourdough.
