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Creating a Sourdough Starter from Scratch: A New Life


Ingredients

Scale

Day 1, creating a sourdough starter from scratch:

 

6g Bread Flour

6g Rye flour or wholemeal flour

16g water at 40-50C or 104122F

 

Day 2, repeat day 1:

 

6g Bread Flour

6g Rye flour or wholemeal flour

16g water at 40-50C or 104122F

 

Day 3:

 

6g Bread Flour

6g Rye flour or wholemeal flour

16g water at 40-50C or 104122F

 

Day 4:

 

12g bread flour

12g rye or wholemeal flour

 

32g water 26C

 

Day 5:
12g bread flour
12g rye or wholemeal flour
32g water 26C

 


Instructions

Day 1, creating a sourdough starter from scratch:

  • Start by adding your water to the jar.  Next add your flour. 

    Mix until well combined and then scrape all the flour into the corner of the jar. 

  • Place in a warm spot in for 24 hours.

Day 2, repeat day 1:

  • Start by adding your water to the jar.  Next add your flour. 

    Mix until well combined and then scrape all the flour into the corner of the jar. 

  • Check the temperature of your starter.  With using warm water we should end up with around 29-31C or 84-86F which is a great temperature for fermentation. 

  • Place in a warm spot in for 24 hours.

Day 3, repeat day 1 and 2:

  • Start by adding your water to the jar.  Next add your flour. 

    Mix until well combined and then scrape all the flour into the corner of the jar. 

  • Place in a warm spot in for 24 hours.

Day 4, now we will use day 4 ingredients. 

  • Start by adding your water to the jar.  Next add your flour. 

    Mix until well combined and then scrape all the flour into the corner of the jar. 

  • Place in a warm spot in for 24 hours.

Day 5, repeat day 4:

  • Start by adding your water to the jar.  Next add your flour. 

    Mix until well combined and then scrape all the flour into the corner of the jar. 

  • Place in a warm spot in for 24 hours.

Day 6 and beyond:

  • At this point your starter should be ripe and active.  If it is not repeat day 4 and 5 until you see a significant rise and the starter is active. 


Notes

  • To keep your starter alive and thriving we need to continue to feed the wild yeasts. 

  •  I like to feed my starter with whole wheat and bread flour for maintenance.  Rye will develop more acetic acid and while this can work and be used for a wide variety of breads I keep a 50/50 starter.
  • If you want to bake often you should feed your starter daily.  Many guides call for 2-3 times a day but I find this a bit excessive and unnecessary for my baking goals.
  • If you don’t bake often you can store your starter in the fridge will will slow down your fermentation.  If storing in the fridge, before using you can take it out, feed it once and let it grow before using.