How to Make Homemade Sourdough Starter
I’m loving being able to try so many “new” old recipes now that call for cups of homemade yeast. I’ve even branched out now and tried making a cake with my sourdough starter
Materials and Ingredients
- Quart-Sized Wide-Mouth Mason Jars – I’d definitely recommend getting wide-mouthed ones. They make stirring the starter so much easier.
- Water – For best results, the water should be filtered water or spring water. Chlorine will kill the good bacteria the starter needs to survive.
- Flour – I used an organic unbleached all-purpose flour. (Many people say that using whole wheat flour can give an “off” flavor to the starter.)
- Cheesecloth for covering the jar.
Method for Making Homemade Yeast with a Sourdough Starter
- Day 1: Put 1/2 cup flour and 1/2 cup water into the mason jar. Mix them thoroughly together. The mixture should feel like a thick pancake batter. If it’s too thick or thin, you can add more water or flour as needed. The consistency seems to be more important than the actual measurements. Once you’ve mixed the flour and water, cover the jar with cheese cloth.
- Day 2: About 24 hours later (it doesn’t have to be exact), feed the starter by giving it another 1/2 cup of flour and as much water as it needs to reach the proper consistency. The starter should have a few bubbles in it by this point. Stir and cover again.
- Day 3: By now, if not sooner, the starter should be looking quite a bit more bubbly, and the top might look almost frothy. Feed again the same as on Day 2, stir, and cover again.
- Day 4 and following: Keep feeding the starter about every 24 hours. It should look actively bubbly. By now, it might be ready to bake with. A lot really depends on the climate of where you live, the temperature inside your house, and the type of starter you have – each region has it’s own unique strains of bacteria so starters in different regions might act different from one another.