Making Your Own Sourdough Starter

As promised, here is a couple ways to make Sourdough Starter from scratch.  There are many more ways out there, I am limiting this to what has worked for me.

Also, there are a couple schools of thought as to where the wild yeasts come from that make sourdough.  One group says they are in the air, that is why you need to capture them using a flour/water mix in an open bowl (or covered with no more than cheesecloth).  The other group says the yeasts are already in the flour, that mixing with the water allows them to propagate.  My experience doesn't point definitively to either group.  So I'll leave that to the scientists, and just enjoy my bread.  :-)

One thing to remember is to use only glass, ceramic or plastic containers and only plastic or wood utensils with sourdough.  That natural acidity of sourdough starter will leach the metal and give a bad taste at the least and possibly poison the starter (and you!) at the worst. I generally only use glass for storage as I figure if it's strong enough to leach metal, it's strong enough to leach the plastic.  One mixed into a dough or batter, I think it is safe enough to use plastic due to the limited time it will be exposed to the material. Some have said that modern metals are safe to use, that is was the crude methods of refining metals in the past that lead to the problems.  I'll let others test that theory.

Starter Recipe

You need a 2 or 3 quart glass bowl, a cheesecloth, flour and water.

First of all, let me state I have had the best results getting a starter going using King Arthur brand Organic All-Purpose White Flour.  Your mileage may vary.  I also use only bottled spring water when making a starter.  If you aren't sure of the quality of your local water, buy a couple bottles of spring water to get your starter going, then test with your local water.

Now to get started.
Put 1 cup each of flour and water in the bowl and stir well to mix.

Cover with the cheesecloth. (Some will say to leave the bowl uncovered, I've read that cheesecloth will allow the yeast in the air to penetrate.  Since I have made starter this way, I think they are right)

In about 12 hours stir the mixture, add another cup each of flour and water and stir again to mix well.

Recover with cheesecloth.

12 hours later stir the mixture well and remove 1 cup and discard it.  To the remaining mixture add another cup each of flour and water. Recover with Cheesecloth.

12 hours later, do it all again.

Continue on that 12 hour cycle until you have a mixture that shows bubbles and has a sour, yeasty smell.  You may notice that liquid, referred to as "hooch" is separating and floating on the top.  These are good signs and indicate your starter is propagating itself with both lactobacillus and yeast. When this happens we say the starter is "working".

Once you have a working starter, you're ready to make bread, biscuits, pancakes and other treats.

When not being used it can be stored in the refrigerator.  Until you have a well established starter, you should try and use it every few days, if not every day.  This continual removal of some starter and replenishment of the flour and water will help the starter become established and stronger.

There you have it, probably the easiest way to make a starter.

Another easy way is pretty much the same, but in the initial set-up use 1 cup each of flour, water and plain yogurt.  Use the yogurt only in the initial set-up, after that use only flour and water as above.  I've made starter this way also.  I think the yeast in the yogurt gives it a jump start.

Now you've got your starter and are well on your way to enjoying sourdough cooking!

I referenced using bottled water above.  If that is what you did, here is how to test your local water.  When you've got an established starter going, split it in half.  In one half add flour and bottled water, as above.  To the other half, add flour and your local water.  If your starter ferments and works with you're local water, you're good to go.  If your local water kills your starter, then you should probably stick with bottled water.  Also, if your local water has a bad taste or smell, you should stick to bottled water as these tastes and smells will transfer to what you cook.