Sourdough Starter

Name: Sourdough Starter
Prep time: 168 h
Total time: 10080 min
Yield: 2
Ingredients: 1/2 cup warm water; 1/2 cup flour

by Michaell

2 Cups

168 hr

I used to think making bread was sooooo hard. And unhealthy. Things have changed a lot since I started making my own bread--it's just 2 ingredients you already have in your kitchen. How ever did bread get so complicated?

By sticking with "sour" foods my gut health has been amazing and I've been impressing people with my easy homemade bread for years. You can find the recipe for my bread here: https://www.thevanillaplum.com/nourishment/homemade-sourdough-bread-recipe-with-starter/

But before you start making bread, you need a starter. This takes about a week to get going and a month to really see that high rise similar to bakery bread. Be patient with yourself. Sourdough starters are just like a plant. Water it, give it some warmth, and you'll grow a beautiful living creature in your kitchen just waiting to be baked.

Bubbly ripe starter ready for baking.

This simple starter yields big results.

This starter hasn't been fed all day. You can tell it's hungry because it's not super bubbly.

Sourdough Starter

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Recipe details

Yield 2 Cups
Time spent: Prep time: 168 Hours Cook time: 0 Hours Total time: 168 hr

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Instructions

Stir ingredients together and put in a covered jar (quart mason jar to start). I use a metal table knife to stir.
"Feed" the ingredients (flour and water) 2x a day till bubbly and ready for use--it should double in size. I use tape to mark where it was when I stirred so I can see it rise. One feeding a day will do in an ideal environment, however, it make take longer to bubble. Feed 2x daily until you see it double in size; also the day before baking with it for best rise results. With each feed, you have a choice: To keep your starter the same size, you will DISCARD 1/2 cup of your starter with every feeding. If you want to GROW your starter: See article notes on the purpose of discard. You do not need to discard, but you do need to keep equal proportions of your starter/flour/water blend, especially during the first week.
Store in fridge if not using. I like to take a small portion (about 1/4 cup) and freeze for future use in case you need to start over.

Tips

Follow "tricks" instructions if your starter does not bubble within a week: https://www.thevanillaplum.com/nourishment/how-to-make-a-sourdough-starter/
For the water: You can use tap water--I use filtered to keep it as pure as possible. For the flour: I personally alternate my feedings with Einkorn wheat flour and white flour

Comments

Kara Wurtzel on Jul 29, 2020

Wow! That loaf looks amazing!

1 Reply
- Michaell on Nov 20, 2020
  
  Thank you so much! It's all thanks to my starter. :)
  
  Like
Maxine on Nov 20, 2020

I have never done this before. What do you mean by “feed” 2x a day??

1 Reply
- Michaell on Nov 20, 2020
  
  Hi Maxine, "feed" means just like a plant that you have to water regularly. This is a living organism that you have to give water/flour to regularly.
  
  More on feeding: Really do treat this like a plant. Get to know it's likes (warm environment, etc.) and dislikes (cold climates slow the hunger and too much heat will make it extra hungry, which you'll know because a layer of water will rise to the top).
  
  If you need any help at all, please feel free to DM my Instagram @thevanillaplum or continue to ask questions here. At some point I plan to do a video and show all of this.
  
  Like

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