Because the pandemic has ushered in a back-to-the-kitchen movement, social media is filled with gorgeous, professional-looking loaves of sourdough bread. Is it easy to make a sourdough starter? Should you jump on the sourdough bandwagon? Here’s what you need to know about making a sourdough starter.
Making sourdough starter has one big advantage. It only requires two ingredients: flour and water. It’s like magic, how these two ingredients, plus time, can produce yeast. Really, it’s more like science. As it says on the King Arthur Flour website, “Wild yeast is in the air around us. It settles on kitchen work surfaces and in your ingredients, including flour. Add liquid to flour, and this wild yeast is activated and starts to produce carbon dioxide bubbles. This growing army of gas bubbles, effectively trapped by gluten within the dough, are what ultimately make sourdough bread rise.”
Together, the yeast and lactobacilli form a harmonious symbiotic relationship right on your countertop. Making your own yeast out of thin air is especially popular now, since the yeast supply chain has dried up as the pandemic turns us into a nation of home bakers.
But as I read online guidance about how to create my starter, I had some reservations. First, I don’t have filtered water. I drink good ol’ Oregon tap water that has some small amount of chlorine, which isn’t good for sourdough starter. Second, my online sources advised keeping the starter at room temperature, which they claimed was 70 degrees. Not in my house, which currently ranges between the upper 50s and low 60s. My third reservation was that you must constantly “feed” the starter with flour, each time discarding much of the starter.
In the name of science (and this article), I endeavored to persevere. The starter would just have to deal with my water. Next, the temperature. The King Arthur Flour website advised those living in cooler houses to “try setting the starter atop your water heater, refrigerator or another appliance that might generate ambient heat. Your turned-off oven — with the light turned on — is also a good choice.”
It was just too creepy to put the starter on the water heater in my dungeon-like basement, and no way am I leaving my oven light on for a week. We’re also trying to conserve energy, here! So the fridge it was. Unfortunately, the top of my fridge doesn’t seem any warmer than the rest of the house.
How to make your own sourdough starter
The process for making sourdough starter is quite simple. It is also perfect for sheltering in place, because starter likes a regular schedule. Though I consulted many websites, I decided to go with King Arthur as my guru. It has a five-day program to turn your flour and water into sourdough starter.
On day one, you combine one cup of pumpernickel or whole wheat flour with one-half cup water in a non-reactive container with at least one-quart capacity. This means crockery, glass, stainless steel or food-grade plastic. I used a blue plastic mixing bowl. Unfortunately, I only had all-purpose flour, so I used that. This isn’t the time to be running out to the shop for one ingredient, right? You mix your flour and water until you can’t see any flour. Use cool water if your house is warm or warm water if your house is cool. Cover loosely with a kitchen cloth and set the starter somewhere warm.
On day two, discard half the starter (or save that for a recipe to reduce food waste). Add a cup of all-purpose flour and one-half cup of water to the remainder. Stir well, re-cover and return the starter to its warm spot.
By day three, your starter is supposed to start bubbling and increasing in size. Its appetite soars, and it demands two flour feedings a day, spaced 12 hours apart. Each time you feed, you must reduce the starter to about one-half cup before adding the new flour and water.
Sometime after day five, the starter is supposed to be very lively and will have doubled in size. “You’ll see lots of bubbles; there may be some little ‘rivulets’ on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering,” according to King Arthur.
Now, your starter is ready to become sourdough bread. You’ll use some in the bread recipe and keep the rest in your fridge, where it needs to be fed once a week and used for future loaves. You might want to name your starter — it could be around for a long time. The famous Boudin Bakery in San Francisco is still using the yeast Isidore Boudin collected in 1849. Hardcore bread lover Seamus Blackley, with the help of an Egyptologist and a microbiologist, managed to collect 4,500-year-old yeast off ancient Egyptian pottery for his loaves. So treat your starter well.
Cooking with sourdough starter discard
What is the reality of joining this long line of sourdough bakers? Is it as romantic as it sounds? You might spend a lot of time asking yourself if your sourdough is really bubbling yet, whether it’s supposed to smell this way and what on earth are you going to do with all the discarded starter, especially as you move onto feeding and discarding twice a day.
Related: Bakers yeast and sourdough starter — it looks alive to me!
The first day, I added some starter discard to a regular cornbread recipe, pretending it was just more flour. It was a little hard to stir in, but for the most part, it worked out okay. My most successful dish was vegan sourdough pancakes, which involved following this recipe from Food52 and stirring in a ripe banana. They tasted more like delicious flat donuts than pancakes.
My low point came when I tried to fashion a flatbread out of starter. The stomachache-inducing flatbreads wouldn’t cook all the way through. As I made my fifth attempt, my back aching, smoke alarm screeching and my husband and quarantine-mate sniping at my starter — “That (bleep) is like (bleeping) glue!” — I realized it was not the lifestyle moment those Instagram bakers had promised.
The main event: sourdough bread
All this feeding the starter eventually leads to making delicious sourdough bread. Theoretically. “When your starter has doubled in size, you see bubbles breaking on the surface, and it feels somewhat elastic to the touch, it’s ready to bake with,” King Arthur explained. But woe to us in cold houses. As I read down to the comments section, another cool-home dweller said his took two weeks to bubble sufficiently! Meanwhile, my starter has eaten nearly all of my flour, so there won’t even be enough to bake a loaf with. At press time, I’m trying to decide between A) trying my luck with my prepubescent starter and remaining flour to make a mini loaf, B) aborting the mission and turning all the starter into pancakes or C) throwing it all in the compost. A more persistent soul could add option D) going to the store and buying more flour to see the process through. Another option? Try making a “mini starter”, which requires much less flour but also takes longer to yield enough discard to make anything.
But let’s assume you’re in a warmer house and have a bubbly, delightful starter. Now you’re in for a long process of kneading, folding, autolyzing (letting your dough rest), watching like a hawk for sufficient rising and eventually baking a delicious loaf. Best of luck to you. Here’s the Clever Carrot’s guide to that multistep process.
I was not sufficiently committed to sacrificing all my flour to the voracious starter, nor did I have the right container. I thought all those upright glass vessels that look like vases were just for show on social media. As it turns out, they help you watch the starter. Maybe mine doubled in size and dropped back down when I wasn’t looking. Who knows? It’s in an opaque bowl atop the fridge covered with a tea towel.
This experiment will also tell you more about what kind of person you are, if you don’t already know. Good candidates for making starter include people who love being in the kitchen, who take pride in their cooking or who have kids at home that enjoy culinary science experiments. If you cannot commit to your sourdough starter, it could just lead to a lot of food waste. Some of us lack the patience and interest. For the last 15 years, whenever I wanted a quick bread fix, I’ve made baking powder biscuits from a recipe in PETA’s The Compassionate Cook. The whole process takes about 20 minutes. My slightly more ambitious bread-making friend swears by this no-knead bread recipe. These might be better options if you don’t feel confident in working on a sourdough starter.
The biggest thing I learned from making my own starter is how lucky I am that Trader Joe’s sells sourdough loaves for $3.99. Even my neighborhood boutique bakery that charges $7 or $8 a loaf seems like a bargain now. If you’re like me, you can consider making sourdough starter an exercise in bread appreciation.
Images via Teresa Bergen / Inhabitat, Tommaso Urli, Thomas Bock, Oscar S, Richard Klasovsky
Just in-- advice from an expert! I just got an email from Dr. Tim Clarke with helpful sourdough tips. Here it is: As an award winning home baker (First prize for a UK summer fair home baking competition with a selection of worldwide artisanal breads) I found your article interesting. I would like to demystify a couple of things that might be helpful in future articles or attempts to bake sourdough breads successfully. 1. More important than room temperature is humidity and avoiding draughts. A good place to 'grow' sourdough is a bath or shower room. It likes steam and the absence of open doors and currents of air. I sometimes place the container in the grill section or top oven when the other main oven is in use. 2. Rye flour is by far and away the best flour to use and it blends well with other plain or bread flours, particularly stone ground wholemeal or seeded flours. 3. Re cost of good flours. It is not commonly known that the Asian community use a standard whole wheat flour for making chapatis. This is extremely cheap as a rule. In the UK it costs around $4 for a 2lb bag of strong plain breadmaking flour. However I can buy an 8kg - about 15 lb - bag of chapati flour in the international or ethnic foods section of most supermarkets for around $6. That's more like 30 cents a pound, really good value. In the UK it is made for a number of supermarket brands by a traditional stone grinding mill in Dorset who only use organic grains, so brilliant quality. 4. A china mixing bowl is excellent and you can cover it with a large saucepan or frying pan lid. One key element is to avoid using metal utensils. A wooden spoon is best. This is mainly due to it not shocking the mix with a cold surface. 5. Finally re chlorinated water. Chlorine in municipal water is not like household liquid bleach. It is in fact a gas. It is added to municipal supplies to keep it safe from infection in the pipes. Once it is delivered to your house you don't need the chlorine. It isn't like the fluoride they used to claim was good for your teeth. If you boil tap water the chlorine dissipates. You can try tasting it from the tap or a kettle after boiling and letting it cool down. The difference is amazing. Most cities add chlorine to the water supply in the morning and so you can often smell it when running the kitchen tap before the midday meal. The other thing is that snow melt and rain water is distilled water. At home we always bottle our own 'mineral' water from what we don't use when boiling a kettle for tea or coffee. That is then our healthy drinking water. Thanks for all your hard work. We have read a number of your articles. Interesting and first class. Best wishes, Dr Tim Clarke