Sourdough came into our home after I realized that my Chron's made processing extra gluten harder on my body. In search for an easier way to still be able to eat the food I loved, I found sourdough. Sourdough is magical stuff. The lactic-acid bacteria consume a lot of the glucose in the wheat, which lowers the glycemic load of the bread (amazing for diabetic-prone people like mean). When you bake the bread and cook all those friendly bacteria away, their remnants, called postbiotics, are still very healthy! Postbiotics are as healthy to the body as prebiotics and probiotics! So even though sourdough is cooked and therefore not a probiotic food, it is a postbiotic food, which offers many similar benefits to the body.
I will be honest it hasn't been an overnight experience, it took me 40 days to get my starter to a point where I liked it, but learn from me and all my mistakes. Follow this guide and have a starter ready in as little as 10 days.
Don’t overthink it.
There’s a lot of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps.
Beginner Sourdough Starter Recipe
You will Need: Supplies and Ingredient shop by clicking on the photo below.
To create the starter:
60 g (1/2 cup) whole wheat flour
60 g (1/4 cup) water
To feed the starter each day (Day 3-7):
60 g (1/2 cup) unbleached all purpose or bread flour
60 g (1/4 cup) water
Day 1: Make the Starter
Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar.
Mix with a fork until smooth; the consistency will be thick and pasty like thick pancake batter. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
Day 2: Check and Rest.
Check your starter for bubbles, often you will notice nothing but some liquid. if you see a liquid ring at the top it is just called hooch and it is normal. You do not have to do anything else right now. It does not need any flour or water. Just rest the starter in your warm spot for another 24 hours.
Day 3 -6 : Feed Your Starter
Rather you see change or not, it is time to feed your baby ! I suggest giving her a name at this point, just for fun!
Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of warm water. Mix with a fork until smooth.
The texture should resemble thick pancake batter or plain yogurt (not Greek) at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
Day 7 : Feed Your Starter & Use if Ready
Once you notice your starter doubling in size, bubbling, peaking and making moves she/he is ready to use! You should see plenty of bubbles, both large and small, doubling in size, the texture will now be spongy, fluffy, and not smell of strong gym socks see above photo for active starter look (aged starter yours might not look as developed. If the stinky hooch smell is there , the dough is not ruined it just needs fed again!
Ready to start your sourdough journey? My favorite sourdough products are linked below.