How to make a sourdough starter at home? If you are a beginner and need to make your own homemade sourdough starter from scratch, it’s easiest to start with rye flour (and water).
Later, when you have a mature starter, you can transform it into any kind of starter by simply feeding it with a different kind of flour of your choice.
How to Make Sourdough Starter without Yeast (Rye Starter at 100% Hydration)
- Organic Whole-grain Rye Flour
- Filtered Water (not tap water)
How to make a sourdough starter:
- 50 gr Rye flour
- 50 ml Water
Mix flour and water until smooth. Cover and leave it on top of your fridge.
Day 2, 3, 4, and 5:
Repeat day 1.
Your starter should have some bubbling and a nice aroma.
How to Store Sourdough Starter
♦ Feed your starter every day with equal amounts of flour and water and keep the jar/bowl with the starter on top of your fridge.
♦ If you don’t bake often, you can store your starter in the fridge for up to two weeks without feeding it.
♦ When you want to make bread take your homemade starter out of the fridge 8-12 hours before you need it. Feed it with whatever amount you are going to take out.
Example: If your recipe calls for a 140-gr sourdough starter, feed your starter with 70 gr of flour and 70 ml of water. After feeding your starter leave it at room temperature for 8-12 hours. Use 140 gr of your starter to bake. Make sure you always have about 500 gr of Mother Starter without having to feed and discard.
♦ You can also freeze some starter in case the Mother Starter goes off. Defrost, feed, and use after 8-12 hours at room temperature.
Sourdough Starter in Recipes
You can use this starter in any recipe.
If you want a white starter, take 25 gr of your Rye starter, and feed it with 25 gr of Organic all-purpose flour and 25 ml of water. After 12-24 hours feed it again with 50 gr of all-purpose flour and 50 ml of water. Repeat until you have a little over the quantity of starter you require for your recipe.
Sourdough Starter Troubleshooting
If your starter starts smelling too strongly or your bread tastes sourer than you want, discard your starter keeping 50 gr of it. Refresh it by feeding 50 gr rye flour and 50 ml water until you are back to 500 gr of sourdough starter again.