7 Days to a Sourdough Starter
Sourdough is a healthier option for all my bread loving friends. It is oddly satisfying to make it completely from scratch as well. Bonus it’s really not hard- lol!
Contrary to popular belief, starting your own sourdough is relatively easy.
First select a high protein flour, around 12 grams of protein is a good number. I personally use King Arthur unbleached, unbrominated, non-GMO flour. It has 11 grams of protein and none of the yuck!
You will also want good water. I use reverse osmosis water but you could use distilled or Berkey water too.
Then grab a kitchen scale. Weighing out your ingredients is the best way to have the perfect amount of everything you need and get the best sourdough starter started.
Day 1 is simple
Measure out 4 oz of water and 4 oz of flour.
Mix them together in a 1/2 gallon mason jar covered.
Store above the refrigerator.
Allow to sit undisturbed until day 2
Day 2
Grab your mason jar!
Is yours starting to bubble?
You might not notice too much yet but you will!
Today you will be adding:
4 oz water & 4 oz flour
Mix it well.
Cover and store above the refrigerator.
Day 3
Here we go again!
Add:
4 oz of water & 4 oz of flour
Mix together, cover and store above the fridge
Day 4
Add:
4 oz water
4 oz flour
Mix well, cover, and store above the fridge.
How is your starter looking? Do you see some growth?
Day 5
Grab your scale!
Add:
4 oz water
4 oz flour
Mix it up, cover it, and place it above the fridge or warm area fermentation.
Day 6
Add:
4 oz water
4 oz flour
Mix it up, cover it and store it in a warm area (above the fridge works well)
You should be noticing some growth and lots of bubbles!!
Day 7
Add:
4 oz water
4 oz flour
Mix it up, cover it and store it in a warm area for another 6-12 hours.
It is now ready to use!! You can take some out for your first batch of goodies or put in the fridge to store until you are ready to use it.
When you are ready to make something, remove from the refrigerator, allow to sit at room temperature for a minimum of 4-6 hours(sometimes longer depending on the recipe)
Every week you will take your sourdough starter out and feed it. This is a super simple- add 4 oz of water and 4 oz of flour. I like to take mine out for a few hours before and after feeding it to allow it to ferment a bit as well.
What are you going to make first?
Do you want, in my honest opinion, the best Sourdough Bread recipe ever? Click here and check it out!
God Bless!
Amanda
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