How To Make a Sourdough Starter From Scratch

Making a simple sourdough starter in your own kitchen is the first step to unlocking the world of fermented cooking and even better: the health benefits of these baked goods! With your new starter, you will be able to cook a host of different breads, muffins, rolls, desserts and so much more!

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What is Sourdough Starter?

Sourdough starter is an active culture made from a mixture of water, flour and natural wild yeast. You may have heard the term “SCOBY” which stands for a symbiotic colony of bacteria and yeast. The starter thrives because the wild yeast feeds off the flour and water creating a bubbly mixture that works to ferment the flours it’s added to.

The starter can be used to leaven (“rise”) bread instead of commercial yeast. It can also be used to ferment grains and make them more digestible.

Did you know this whole guide is offered as a FREE printable?

Why Sourdough Baking is Unique:

To understand why sourdough bread is so unique, you have to understand how sourdough starter is made and why baking bread like our ancestors did is SO beneficial to our health and wellness!

Sourdough baking starts with two simple ingredients: Water and flour.

Through the miracle of fermentation, this water and flour combined with the natural yeasts in the environment and the warmth of the family kitchen slowly transforms into a mixture that can act as a leavening agent in breads, rolls and more!

Not only does sourdough work to leaven (rise) breads, but even in its inactive state which we refer to as “discard” or “non-active starter”, it still contains fermenting properties if allowed to sit out over an amount of time.

Why Sourdough Is Beneficial for Health + Wellness

As a nurse, I’ve studied the human body extensively. Over the years I spent working in an abdominal transplant unit, I became accustomed to seeing severe gastric illnesses and became convinced of this one thing: Disease begins in the gut.

However, it wasn’t until years later when I began dealing with my own GERD symptoms that I began researching how inflammation and malabsorption can be caused by the way we consume our grains.

For centuries, our ancestors fermented grains to increase the bioavailability of minerals and make digestion easier… How did they know to do this without big scientific studies and gut biopsy? That will forever be a mystery. However, at some point in ancient civilization, it became common practice to ferment grains in a process we now call “sourdough”.

With the scientific information we now have at our fingertips, we understand that fermenting grains is beneficial because it breaks down the phytic acid contained in flours and grains.

Phytic acid is the major storage form of phosphorus in our foods. It occurs naturally in many grains but unfortunately, studies have found that it is also the major cause of food malabsorption in many individuals!Source

According to a 2015 study “Phytic acid binds to minerals and makes them unavailable due to its chelating property. It has been reported that phytic acid inhibits the absorption of iron, zinc calcium, magnesium, and manganese”. (source).

Fermenting grains helps to break down the phytic acid that contributes to abdominal inflammation and malabsorption.

Why You’ll Love Baking Sourdough

I hear all the time that baking sourdough is extremely time-consuming or difficult but that couldn’t be further from the truth. While it may require a bit more planning to make sourdough work with your lifestyle, the end result is well worth it! There are a million reasons to love sourdough but here are a few of mine:

• Baking sourdough is just plain FUN. Not only can you bake delicious, fancy-looking artisanal breads, you can also cook a variety of delicious baked goods like sourdough pop tarts, sourdough crackers and sourdough granola bars.
• Sourdough has numerous health benefits. As I explained above, sourdough naturally ferments grains, breaking down phytic acid and making grains more digestible.
• Baking sourdough connects you to tradition. Here at The Sourdough Artisan, we are big fans of doing things the old-fashioned way. Following ancestral methods of cooking brings us back to a time when things were done more simply, naturally and holistically.
• Sourdough connects you to a community of sourdough fanatics. There are no bakers like sourdough bakers. We bake our socks off and then bake some more and we love to share, and grow together! (If you want to join other like-minded sourdough bakers, join our Sourdough Artisan Community HERE!)

FAQ About Sourdough Starter:

Why isn’t my starter getting bubbly or rising?

There can be a variety of reasons start is not getting bubbly. First, it may just need more time. If you have been feeding your starter consistently for 2 weeks and it’s still not getting bubbly, consider the environment. Do you keep your home very cool? Try placing the starter in the oven to proof with a bowl of warm water to create some humidity. Secondly, make sure you are feeding your starter appropriately and at even increments. This is also key.

Do you have to discard sourdough starter every time you feed it?

This is a nuanced question. During the time you are creating your starter you should discard with every feeding. After your starter is well established, you should still discard but you may choose not to discard every single time. If you only have about 50-100 grams of starter, it’s ok to NOT discard and simply feed equal parts of flour and water. If you have a larger amount to discard, NEVER throw it away! Discard can be used for SO many delicious recipes like sourdough granola bars, sourdough pop tarts or sourdough crackers!

What should I do with the liquid that forms on the top of my starter?

This clear liquid is called “hooch” and is natural. You can drain it out or just stir it back in!

When can I store my starter in the fridge?

It is advisable when creating a new starter to leave it out on the counter for the first month or two. I know that sounds like a long time. However, this ensures your starter is very well established before you put it on “pause” by placing it in the fridge. You can space your feedings out to every 24 hours if you have more discard than you can deal with!

How do I know if my starter is at peak activity after a feed?

There are a variety of ways to assess starter activity. The general guidelines are that the starter should be bubbly and double in size. I like to place a rubber band around the jar right after a feeding to mark where the starter was at the beginning. This gives me a clear indication of when the starter has doubled in size. Typically, I find this to be around the 6 hour post-feed mark.

Easy Sourdough Starter Recipe:

There are 2 ways to get started making sourdough bread. The first is to get some starter from a friend who bakes sourdough regularly. This method is the fastest as you can just resume feedings in your kitchen like usual. (You can also buy a powdered form of starter that you can activate like THIS).

The second is to make your own sourdough starter using the following process. I made my own starter and I think it is kind of cool to think of 20-something me making the sourdough starter in my little kitchen and hopefully passing it down to my kids and grandkids!

Follow these steps to make your own sourdough starter:

Ingredients:

• 1 cup all-purpose flour – Any kind of flour is fine. Make sure it is unbleached. I prefer milling my own flour or using an organic, unbleached flour.
• 1 cup filtered water (ideally around 75-80°F or 24-27°C)- Tap water contains chemicals that kill off bacteria, so make sure your water is clean and filtered.
• A medium-sized glass with a loose-fitting lid- I prefer to use weck jars for my sourdough. You can find more of my recommended products HERE.
• Tea Towels
• Stirring utensil– Wooden or plastic, avoid metal.

Instructions:

Day 1: Initial Mixing
Combine 1 cup of flour with an equal amount of filtered water in a bowl. Stir vigorously,
making sure to scrape down the sides and incorporate all ingredients. The mixture should
form a thick batter.

Cover and Allow Rest:
Place a clean tea towel over the bowl and set it aside. Allow the mixture to sit undisturbed for
a period of 24 hours.

Day 2: Discard + Repeat
Discard half of the mixture and follow the same procedure. Add one cup of flour and one cup
of water, stirring vigorously to achieve a smooth consistency.

Cover and Rest:
Cover the bowl with the tea towel and let it rest for another 24 hours.

Day 3-5:Repeat Day 2 Instructions
Continue following the day 2 instructions for days three, four, and five. Discard half of the
mixture, add one cup of flour, one cup of water, stir vigorously, cover the bowl, and let it rest
for 24 hours each day.

Day 6-7: Increased Feeding Frequency
On days six and seven, repeat the same process as day two but feed the starter every 12
hours instead of every 24. Discard half of the mixture, add one cup of flour, one cup of water,
stir vigorously, and cover. Repeat every 12 hours.

Day 7: Assess Fermentation
By day seven, many sourdough starters should show sufficient beneficial bacteria and yeast
presence, evidenced by bubbling and doubling in size 4-8 hours after each feeding. However, some starters will require continued feeding for a few more days. If you attempt to bake with your starter before it is truly active, your bread won’t turn out. That’s ok! Always reserve at least 1/4 cup of starter and continue feeding it just like before.

Note: Sourdough Takes Time

I personally noticed my starter was bubbling by day 7 but it didn’t have a very strong yeast smell, nor did it double in size until day 10. I simply kept feeding it on the 12-hour feed schedule. Don’t get discouraged if your starter isn’t activating as quickly as you want it to. Just keep feeding and wait to see it come alive.

Day 7-10: Ready for Baking
At this stage, your starter is prepared for use in baking sourdough bread or other fermented
treats like pancakes and English muffins.

You Have a Healthy, Bubbly Sourdough Starter, What’s Next?!

After you have a well-established, bubbly starter you can begin baking loads of delicious foods. If you want more information on how to maintain your starter, check out this guide where I explain the best ways to feed and store an established starter.

Start Baking! Check Out My Top Sourdough Recipes!

• Sourdough Crackers
• Sourdough Discard Granola Bars
• Sourdough Pop Tarts

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