Making sourdough starter from scratch doesn’t have to be intimidating! All you need is unbleached flour and distilled water; it couldn’t get any easier than that!
I will admit, it took me years to gain confidence in making a sourdough starter, and I’m still practicing my bread making skills. The first time I tried making a starter, I mixed whole wheat flour with tap water straight from the sink. I used a recipe that was very vague: just mix together flour and water! It didn’t specify what kind of water, though, therefore it became moldy within 24 hours. ☹️
I’m so thankful my stubborn, I mean, persistent attitude didn’t allow me to give up on this skill. It has paid off not only with saving on the grocery budget, but it is healthier than conventional bread products. The fermentation process produces byproducts of acids and alcohols that break down the gluten in the flour. This makes it easier to digest for those with non-celiac gluten sensitivity. I was recently diagnosed with an autoimmune condition that affects the thyroid gland, Grave’s disease. One of my triggers was gluten, and ever since switching from conventional bread products to sourdough, I not only feel better physically, but the brain fog I was experiencing before has left almost entirely. (Well, I have four kids and stay busy, so the brain fog is still there to some degree 😂). The gut-brain connection is real, so incorporating sourdough baked goods instead of the usual bread I was eating has helped my body with the healing process. Of course, this is not medical advice; always talk to your doctor before making dietary changes if you have a medical condition.
Upon making sourdough starter, it is relatively easy to maintain. Simply store the starter in your refrigerator for up to a week between feedings. If you bake often, you can leave it out on your kitchen counter, but be prepared to discard and feed it at least once a day. I use my starter 2-3 times a week. When I’m ready to use my starter, I pull it out of the fridge. Depending on the recipe, I either pull directly from the starter and use it, or I feed it and wait 4 hours for it to be bubbly and active before using it. This is all about trial and error. There are many factors that can contribute to varying textures of sourdough products. You can follow a recipe perfectly, but if your kitchen is too warm or too cool, it can affect the end product.
To make sourdough starter, you need to use filtered water. Distilled water will work just fine, but you can also boil water in a kettle or small saucepan on the stove and use it after it cools completely. Make sure you DO NOT use chlorinated water. The chlorine will kill any beneficial bacteria and promote mold growth. Another factor for mold growth is using bleached flour. You must use unbleached flour for sourdough starter, or mix bleached flour with whole wheat flour before adding water. Bleached flour alone lacks the bacteria and wild yeast necessary for fermentation. For me, it is easier to just use unbleached all purpose flour. I don’t have to worry about whether or not my starter will ferment, and all purpose flour, as stated, can be used for various baked goods. Sometimes you will find unbleached organic all purpose flour. This is great and preferable to use for sourdough starter, but organic is not required. I order my flour in bulk from Azure Standard. I believe in their mission and their prices beat competitors most of the time.
Printable instructions for homemade sourdough starter can be found here:
https://drive.google.com/file/d/1hHN39x1q7QTEco1RNF6sAfGPgIHj6sHd/view?usp=drivesdk
If you have been intimidated to make sourdough starter in the past, this article will help you overcome that fear. Creating a sourdough starter does not have to be complicated. For more sourdough inspiration, check out my pizza crust recipe: https://theresourcefulhousewife.com/2023/08/23/sourdough-pizza-crust/
I wish you many sourdough baking successes!
The Resourceful Housewife 