There’s nothing quite like the aroma of freshly baked sourdough wafting through your home. But before we get to those mouth-watering loaves, we need our rising agent: a sourdough starter. If you’ve been hesitant about diving into the world of sourdough because of the seemingly complex process of creating a starter, don’t worry! Today, we’re going on a whirlwind ride through the wonderland of fermentation, with a wonderful sourdough starter recipe!
Why Sourdough, You Ask?
Sourdough bread is ancient, and its charm lies in fermentation, a natural process where microorganisms transform simple ingredients into something utterly delicious. The wild yeast and lactic acid bacteria in a sourdough starter work together to break down sugars and produce carbon dioxide. This carbon dioxide is what makes sourdough rise, and gives bread it’s bubbly texture. As an added bonus, this process also imparts flavor to the dough, often providing delicious tangy notes.
However, capturing wild yeast from the environment can be a tad unpredictable, and lead to mold growth and ruined starters. That’s where our secret ingredient, commercial yeast, comes into play!
Ingredients for an Easy Sourdough Starter Recipe
- 2 g commercial or store-bought yeast
- 30 grams non-bleached bread flour or all-purpose flour
- 5 grams sugar
- 20 grams filtered water (Avoid tap water; we want to protect our yeast from any unwanted chlorine!)
Essential Equipment
1. Quart Sized Jar
There are two essential items that you will need to start your sourdough journey: a quart size glass jar, and a food scale. Any quart size glass jar with a lid will do, but the Ball Quart Wide Mouth Jars on Amazon have great reviews and are solid quality.
2. Food Scale
A good quality food scale will ensure that you get consistent results every time, however you can totally eyeball how you feed your starter. Personally I use the Jennings CJ-4000 scale. It is a great scale that will last for years (I’ve had mine for over 5 years)! But! If you want to go with the “eyeball-method”, make sure you get the texture of your starter right, and don’t make it too watery!
You’ll also need something to stir your starter with, but a chopstick will work just fine.
Instructions for Easy Sourdough Starter:
Day One:
In a glass or plastic container, combine your flour, sugar, and commercial yeast. Slowly add the filtered water while stirring until you have the consistency of a thick batter. Cover loosely with the jar lid. Do NOT use a cloth covering. Cloth coverings attract moisture and mold and will quickly ruin your starter (especially if you live in a humid environment).
Let the Magic Happen: Place your container in a warm spot in your kitchen. Within hours, thanks to our trusty commercial yeast, you’ll begin to see bubbles – signs of fermentation in action! Do NOT put your starter in your oven. You WILL forget that it is in there, and kill it. If you need a warmer place to put your starter than the counter, try in the microwave. That way, you are forced to take the starter out before you use it!
Day Two:
The second day, do not feed or discard any of your starter. Simply take a chopstick and stir your starter vigorously.
Day Three – Seven:
For days 3-7 “discard” half of your starter and feed it with 30 grams flour, and 20 grams filtered water. Stir well and return to its warm spot. Regular feeding keeps our yeast happy, active, and strong. Instead of just throwing away your “discard”, you can save it and use it to make pancakes, sourdough brownies, or even sourdough pasta (recipes coming soon)!
Day Seven – Onward:
Once your starter is consistently doubling in size about 3-4 hours after you feed it, you can use it in regular sourdough recipes like Pym Particle Bread, or Joshua Wiessman’s Sourdough Pizza Crust! After the 7 day mark you do not have to discard any of your starter before you feed it. Just feed it like normal and when the jar is full (or when you feel like it), bake! If you aren’t going to be baking often, or just want to bake once a week, keep your starter in the fridge and pull it out the day before you want to use it.
You’ll have a bubbly, lively sourdough starter that’s ready to elevate your bread-making game!
The Science Simplified
At its core, fermentation is all about tiny microbes consuming sugars and producing carbon dioxide. In the case of our starter, the commercial yeast is our primary microbe. It acts faster than wild yeast, making it a great choice for beginners. With each feeding, we’re ensuring our microbial community has enough food, ensuring a robust and active starter.
As the days go by, you’ll notice the starter becoming tangier, a sign of lactic acid bacteria joining the party. This bacteria not only contributes to flavor but also aids in creating a well-structured loaf. If a clear liquid ever accumulates on top of your starter, fear not! This is completely normal and is just your starter telling you that it is hungry (the liquid is called hooch, and can either be mixed in or poured off depending on your preference). However, if your starter ever turns pink or orange . . . that is mold. If mold ever forms you will need to throw out your starter, sanitize your jar and utensils, and start over.
Ready to Embark on Your Bread-making Adventure?
Now that you’ve harnessed the power of fermentation with a touch of modern convenience, the world of sourdough bread is at your fingertips. So, put on your baker’s hat, roll up those sleeves, and let’s get baking!
Buckle up, because with this starter, our Roller Coaster Kitchen is about to take on the thrilling peaks and valleys of sourdough bread making. Is your starter ready to go? Check out our recipe for Pym Particle Bread from Avengers Campus! Do you have more questions about how to make sourdough? Check out our complete guide here!
