How to Make Sourdough Starter (Organic)

How to Make Sourdough Starter (Organic)

Create your own organic sourdough starter from scratch with just a few simple ingredients. This all-natural and homemade starter will become the heart of your sourdough bread baking adventures, infusing your loaves with that distinctive tangy flavor. Embrace the art of traditional breadmaking using organic flour and water, and watch your starter come to life. Get ready to embark on a delicious journey into the world of organic sourdough baking!

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EQUIPMENT:

• 1 4+ Cup Jar/Bowl

INGREDIENTS:

• 1/4 cup Organic Whole Wheat Flour
• 2½ cup Organic All-Purpose Flour, divided
• 1½ cups Room Temperature Spring Water, divided

INSTRUCTIONS:

Day 1:

1. In a 4+ cup jar/bowl, add ¼ cup whole wheat flour and ¼ all-purpose flour. Whisk together to combine.
2. Add ¼ cup room temperature spring water and stir with a fork until you don’t see any dry flour.
3. Cover with a breathable lid or covering and store in a warm spot in the kitchen (I put mine on top of the refrigerator or on top of the hutch).
4. Leave for 24 hours.

Day 2:

• You probably won’t see much happening on day 2. Maybe a few bubbles. Leave covered for another 24 hours.

Day 3:

• By day 3 you should be seeing plenty of bubbles and some expansion in your starter.
• Remove half of the starter and set aside in a separate container in the fridge for a future discard recipe. The Pantry Mama has a good list of discard recipes here.
• Feed your starter: add ¼ cup all-purpose flour and ¼ room temperature spring water. Stir until no dry flour is visible.
• Cover starter again and put it back in its warm place for another 24 hours.

Days 4-5 (but maybe 4-7):

• From this point on you should see lots of activity from your starter (lots of bubbling and expansion).
• Every 24 hours, remove half of the starter and feed the original jar (¼ flour + ¼ water) and stir.

Float Testing:

• Starting on day 5, given there is plenty of activity in your starter, you should be checking to see if it is ready to use.
• To perform a float test, fill a cup with water and drop a small dollop of starter in. If the starter floats, it’s ready. If it doesn’t float, feed again and check again in 24 hours.

Troubleshooting Tips:

• If by day 3 you’re not seeing lots of bubbly activity in your starter, feed it twice a day to give it an oomph.

Maintenance:

• Your starter will keep well in the fridge with weekly feedings until you’re ready to use it.

Congratulations! You’ve successfully created your own organic sourdough starter, the heart and soul of sourdough bread baking. Your journey into the world of organic sourdough promises loaves bursting with flavor and character. The path to perfect homemade bread is yours to explore. Happy baking!

Recipe Rating and Feedback: We invite you to try this recipe and share your experiences and feedback in the comments below. Your insights and discoveries can inspire others on their sourdough journey!