Sourdough Starter

A sourdough starter is the basis of sourdough breads.  It is not difficult to make but it does require maintenance.  Only two ingredients are required:  flour (unbleached, whole, rye) and non-chlorinated water.  Nothing else should be added!  The vessel used needs to be large enough to allow the starter to double in size without overflowing.  A kitchen scale is highly recommended.

I have two sourdough starters on the go, both in 500 ml mason jars.  To the right in the older Crown mason jar, is my whole wheat starter.   I began with 50 g whole wheat and 50 g water (1:1) plus the weight of the jar (important when feeding).  The next day, I removed all but 25 g and fed with a 1:1 giving a final result of 1:2:2.  By Day 4 the discard can be used for other baking and I switched to a 1:3:3.  When the starter doubles in size 4 - 5 hrs after feeding it is ready to use for sourdough breads.  The discard can be used anytime.  

To the left, is a white flour starter made using sourdough starter I dehydrated circa 1999.  This demonstrates an important part of sourdough making.  Once you get a good starter going, always dehydrate some just in case the starter dies.  That way, you always have a backup source.  I currently have 454 g of the 1999 rejuvenated starter and 386 g of the whole wheat starter dried dehydrated for future use.

The fermentation process for making sourdough starter relies on wild yeast in the flour.  Rye flour has the highest wild yeast content followed by whole wheat.  White flours have the lowest wild yeast content.  You can always start with one flour then slowly shift it over to another if desired.  The liquid that forms on sourdough is the hooch.  It will have an alcohol smell and is a normal part of the process.  Simply stir it back into the starter and continue your feeding schedule.  If your starter develops a vinegar smell (also normal) it means the fermentation is occurring at too low of a temperature.  Feed the starter and move to a warmer location.  Whole wheat starters require higher maintenance.  While some put their starters and discard in the fridge if going on vacation, I don't.  A couple of days away won't hurt the starter and for longer periods of time (cottage, vacation home) I take my starter with me.  Worse case scenario, I can restart a starter from the dehydrated starter.