May 4, 2020
Being new to sourdough, I have quickly learned the do’s and do not’s! There are a lot of misconceptions, but in truth, making your own starter is not as daunting of a task as it seems.
How much time do I have to invest to make a sourdough starter?
- Feeding takes less than a minute a day! Just 2 tbsp of water and 3 tbsp of flour. (Or any amount in a 2:3 water to flour ratio.)
Do I need a kitchen scale?
- No! Just use the tablespoon measurement. If you make a mistake, your starter will be fairly forgiving.
How often do I feed it?
- On the countertop, once a day. In the fridge, one a week.
Do I need pineapple juice to kickstart growth?
- No, all you need is some sort of sugar-water. Honey, maple syrup, or any type of sugar will work.
When is my sourdough ready to use?
- After 5–7 days from when you first start, it will be ready to go. If a small amount floats in room temperature water, it has passed the “float test” and is ready to use.
Should I leave the cap off?
- No, you need to keep your starter safe from the outside environment. However, do leave the lid on loosely so CO2 can escape.
Should I throw away the discard?
- No, please don’t waste food! Your starter can be added straight into any baked good for a funky flavor. Or, if you want to develop a rise, let the dough rest before baking.
What if there is mold in my jar?
- You can carefully remove the mold, if it is not touching your starter. Worst case, you will have to start over.
Here is the easiest, most uncomplicated method I have found to make a successful starter:
Ingredients:
- flour
- water
- honey water / pineapple juice / any other sugar-water
Directions:
- Mix 2 tbsp honey water with 3 tbsp flour.
- The next day, mix 2 tbsp water with 3 tbsp flour to feed your starter.
- Feed daily until it behaves consistently.
- After 5–7 days, your starter is ready for use! Keep it in the fridge and feed weekly, or on the countertop and feed daily.
See my other stories for more details!
