Let me tell you what sourdough does not have to be… complicated. Keep reading to learn just how simple sourdough can truly be.

First lets discuss what a starter is.

When you make bread you need to have yeast in order to create air to allow the bread to rise. Sourdough starter is just that, a happy culture of yeast that you use to rise your bread. Unlike dry yeast granules you can buy at the grocery store, sourdough starter is an active biome of yeast and bacteria within flour and water that are constantly consuming and producing. This is key to understand so that you can grasp the fundamentals of creating and sustaining your starter.

Okay, so you understand what the starter is, so lets move on to making it.

You’ll need a few materials. A jar with a loose fitting lid or container to keep your starter in, unbleached flour, water.

Day 1: Mix two tablespoons of flour and two tablespoons of water together. Cover with a tea towel, cheesecloth or loose fitting lid.

Day 2: Remove half the flour and water mixture and discard it. Then add in 2 tablespoons of flour and two tablespoons of water.

Day 3-5: Repeat the same steps from day 2. You might see some bubbles on these day. If you don’t, its ok, just continue on feeding and discarding.

Day 6: Hopefully by this point, your starter is bubbling, rising double in height in 12 hours and smelling like, well.. sourdough!

What if its not?

This is not uncommon and can be caused by various factors such as the temperature in your house, preexisting bacteria and yeasts in the flour or chlorine in the water. No need to panic, just continue discarding and feeding, it can take up to two weeks.

At this point, you have an established starter, congratulations!

But, now what?

Click the link here to read all about keeping your sourdough starter pet happy, alive and well.

Happy Baking!

Lily