Sourdough Starter Creation

Sourdough Starter Creation

Creating and maintaining a sourdough starter involves cultivating wild yeast and bacteria in a mixture of flour and water. Here’s a detailed guide, supplemented by insights from peer-reviewed sources:

Sourdough Starter Creation

Day 1: Initial Mix

  1. Ingredients: Combine 100g whole wheat flour with 100g lukewarm water in a jar or container. Whole wheat flour is recommended for its nutrient content, which aids yeast and bacterial growth.
  2. Mixing: Stir vigorously to incorporate air. This helps to capture wild yeast and bacteria present in the environment.
  3. Covering: Cover the container loosely to allow air in but keep pests out.
  4. Resting: Leave the mixture at room temperature (around 20-25°C or 68-77°F) for 24 hours.

Days 2-5: Daily Feedings

    1. Feeding Routine: Each day, discard about half of the starter (around 100g) and add 100g each of flour and lukewarm water.

    By day 5 or 6, your starter should be bubbly and have a pleasant, slightly sour smell. It's ready when it doubles in volume within 4 to 6 hours after feeding.

    Sourdough Starter Maintenance

    Regular Feedings

    1. Feeding Ratio: Maintain the starter with daily feedings if kept at room temperature. The feeding ratio is typically 1:1:1 (starter:flour:water by weight).
    2. Flour Type: All-purpose or bread flour is usually used for maintenance feedings.

    Refrigeration for Less Frequent Use

    1. Refrigeration: If not baking daily, store the starter in the refrigerator and feed it once a week.
    2. Reviving: Before baking, take the starter out of the fridge, let it reach room temperature, and feed it. It might take a couple of feedings to become active again.


    Hooch Formation: A layer of liquid, known as ‘hooch’, might form on top. This indicates hunger and can be stirred back in or poured off.
    Mold and Odors: Discard the starter if it shows any signs of mold or unpleasant odors.

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