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I’ve been diving deep into old-school skills and traditions lately, and I’m amazed at how much we’ve lost. It seems like everything used to be better – tastier, healthier, and more enjoyable. Of course, we traded it all for convenience, and now we’re paying the price.

But if you’re here, you’re probably curious about the old ways too! I’m happy to share what I’ve learned and help you on your journey to a more wholesome lifestyle.

Want to bake bread like your grandma used to? Sourdough is the key! It’s a fundamental skill for a “from scratch” kitchen. Learn how to make a sourdough starter from scratch and once you’ve got a happy, bubbly starter, you can whip up all sorts of delicious treats. Let’s get started on your sourdough adventure together. It’s fun, rewarding, and I can’t wait to see what you bake! If you would like to try out a basic sourdough recipe, consider trying out mine. Simple Beginner Sourdough Artisan Loaf

What Is Sourdough?

Sourdough is a type of bread made with natural wild yeast aka your Sourdough starter. This starter is a mixture of flour and water that has been fermented with wild yeast and bacteria. The long fermentation process gives sourdough bread its distinctive tangy flavor, complex aroma, and chewy texture. Unlike bread made with commercial yeast, sourdough is often considered more digestible due to the breakdown of gluten during the fermentation process.

Benefits of Eating Sourdough?

Fun Fact: Fleischmann’s developed active dry yeast during World War II to meet the military’s need for a quick-acting, shelf-stable yeast. While it revolutionized breadmaking, it also led to a decline in the use of sourdough starters. Sourdough, with its natural fermentation process, offers numerous health benefits when compared to traditional yeast risen bread.

Improved Gut Health: The fermentation process in sourdough bread involves lactic acid bacteria and yeast, which can contribute to a healthier gut microbiome. These beneficial bacteria can aid in digestion, nutrient absorption, and immune function.

Better Gluten Tolerance: Some people find that sourdough bread is easier to digest than traditional bread, even if they have gluten sensitivity or celiac disease. The fermentation process can break down gluten proteins, making them less likely to trigger a reaction.

Slower Rise in Blood Sugar: Sourdough bread tends to have a lower glycemic index than regular bread. This means it releases glucose into the bloodstream more slowly, helping to stabilize blood sugar levels and reduce the risk of insulin resistance.

Increased Nutrient Content: The fermentation process can increase the bioavailability of certain nutrients in sourdough bread, such as iron and zinc.

Natural Preservative: Sourdough’s natural acidity acts as a preservative, extending its shelf life without the need for artificial additives.

What Is A Feeding Ratio?

A feeding ratio in sourdough refers to the proportion of starter, flour, and water used to feed and maintain your starter. Common ratios include 1:1:1 (equal parts of each) or 1:2:2 (one part starter to two parts flour and water). Choosing the right ratio depends on factors like the desired activity level of your starter and your baking schedule.

Most Important Factor, Consistency

So many folks talk about feed ratios, and yes ratios definitely have a place in this process, in fact I use ratios in my instructions below. But the truth is, I dont weigh or measure or try to follow an exact ratio when I feed my starter. Rather I go by constistency, and it has been my tried and true method for as long as I have had my starter. The constsitency you want is something that resembles thick pancake batter. I usually achieve this by using around half (maybe just slightly more than half) of the amount of water as I did flour. Once you have an active starter you can play around with consistency, and get a feel for what works.

What Type Of Flour To Use?

I use only organic unbleached all purpose flour in my starter and sourdough bread. Though, a combination of organic whole wheat or rye is a fantastic way to go aswell. The rye and whole wheat flours have more vitamins and minerals than regular all purpose so it gives the bacteria more to feed on and it will give your bread a more complex flavor. Feel free to go that route and just substitute half and half. Otherwise, I am proof that it can be done simply with all purpose alone.

What Does An Active Starter Look Like?

Visual: it should be bubbly and frothy on the surface, indicating fermentation is taking place. 

Scent: The dough should have a pleasant sourdough aroma, slightly tangy and yeasty. It should also have a loose, airy texture. 

Rise: It should have doubled in size during the fermentation process.

If you’re unsure, a simple float test can confirm ripeness. Drop a small piece of starter into a glass of water; if it floats, it’s ready to use.

Sourdough Best Practices

Flour: Use Unbleached All-purpose flour. You can also experiment with other flours like rye. I steer clear of bleached AP flour. 

Regular Feeding: Feed your starter regularly, typically every 12-24 hours. A common feeding ratio is 1:1:1, meaning equal parts flour, water, and starter. Though I like to focus more on consistency rather than feed ratio. See explanation above.

Temperature Control: Maintain a consistent temperature between 70-80°F (21-27°C) for optimal fermentation.

Discard Regularly: Periodically discard a portion of your starter to prevent it from becoming too thick and sluggish. This helps maintain a healthy balance of bacteria and yeast. There are a ton of sourdough discard recipes out there!

Cleanliness: Use clean utensils and containers to avoid introducing unwanted bacteria or mold. I like to replace my jar with a clean one every 1-2 weeks. Use clean filtered water

Patience: Building and maintaining a strong sourdough starter takes time and patience. Don’t rush the process and allow your starter to develop its unique flavor profile. 

Keep a backup: Keep a small jar of starter/discard in your fridge. Life happens, and should something bad happen to your main jar it is always nice to keep some stored in the back of your refrigerator. Be sure to refresh it every 2 weeks or so.

Common Questions

• Do I have to Discard: Yes, you must discard into the trash until your starter is active. 
• What is a normal smell: It is normal for your starter to smell funky during the first few days (baby diapers, vomit, wet flour) and it’s normal for it to have a very strong alcohol smell as it ferments. When it is activated and strong it should smell sour with notes of yogurt or buttermilk
• Consistency: Ideally you want your starter to be the consistency of pancake batter. It should be on the thicker side rather than thin and watery.
• What is the dark liquid on top of my start: Hooch is a liquid byproduct of fermentation in sourdough starter. It’s a sign that your starter is hungry and needs to be fed. While some people believe hooch can add tang to sourdough, it’s generally best to discard it and feed your starter to maintain its health and flavor.
• False Rise: It is common to see a big rise around days 2-4, this is called a False Rise, keep going.

10 Days to Homemade Sourdough: Free Checklist & Recipe. Just Enter your Email below

How To Make a Sourdough Starter From Scratch

Ingredients

• 1/4 cup Flour (30g)
• slightly less than 1/4 cup Water (20g)

Step-by-step

Day 1: The Humble Beginning

1. Weigh your Jar – Note it in your notebook or on the printable I provide here. I like to use this printable because it helps me to track what day I am on and make any notes if needed.
2. Combine Ingredients: In a clean jar, mix the all-purpose flour with the filtered water. Stir until combined. 
3. Cover and Wait: Cover the jar with a loose-fitting lid or a cloth secured with a rubber band. Place it on a counter, away from direct sunlight. Let sit for 24 hours

Day 2-3: The Initial Rise

• Patience is Key: Don’t be discouraged if you don’t see much activity on the second day. It’s normal for starters to take a few days to come to life.
• Discard & Feed Your Starter: Discard half of the starter and feed it with 2 Tablespoons flour and 1 tablespoon water.

Day 4-7: The Bubbly Transformation

• Watch for Bubbles: As the starter matures, you may start to notice bubbles forming on the surface. This is a sign of healthy fermentation. It is normal for a Starter to have a few bubbles and changing smells but seem otherwise dormant from days 4 until activation, keep going, this is a normal part of the process. 
• Consistent Feeding and discarding: Continue to feed your starter every 24 hours, discarding half and replenishing with fresh flour and water.
• False Rise: It is common to see a big rise around days 2-4, this is called a False Rise, keep going.

Day 8+: The Mature Starter

• Peak Activity: Around days 8-10 you will likely have an active starter. Your starter should now be bubbly, fragrant, and full of life. It’s ready to be used for baking!
• Regular Feeding: If you keep your starter on the counter at room temperature you must maintain your starter’s health by feeding it regularly, even when you’re not actively baking. Feed it every 12-24 hours

Discard?

Once your starter is active you no longer need to throw away your discard. There are so many delicious things you can do with your discard. Pancakes, waffles, breads, muffins, granola bars, etc!

My Favorite Pancake recipe is from Farmhouse on Boone

My favorite Artisan Loaf bread (recipe coming soon!)

My favorite Sourdough Discard Bagels (recipe coming soon!)

10 Day Sourdough Starter Guide

Want to bake bread like your grandma used to? Sourdough is the key! It's a fundamental skill for a “from scratch” kitchen. Once you've got a happy, bubbly starter, you can whip up all sorts of delicious treats. Let's get started on your sourdough adventure together. It's fun, rewarding, and I can't wait to see what you bake!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

fermentation 8 days d

Equipment

• 1 Glass Jar

Ingredients

  

• 1/4 cup water use slightly less than 1/4 cup
• 1/4 cup Unbleach All Purpose Flour (30g)

Instructions

 

Day 1: The Humble Beginning

• Weigh your Jar – Note it here
• Combine Ingredients: In a clean jar, mix the all-purpose flour with the filtered water. Stir until combined.
• Cover and Wait: Cover the jar with a loose-fitting lid or a cloth secured with a rubber band. Place it on a counter, away from direct sunlight. Let sit for 24 hours

Day 2-3: The Initial Rise

• Patience is Key: Don’t be discouraged if you don’t see much activity on the second day. It’s normal for starters to take a few days to come to life.
• Discard & Feed Your Starter: Discard half of the starter and feed it with 2 Tablespoons flour and 1 tablespoon water.

Day 4-7: The Bubbly Transformation

• Watch for Bubbles: As the starter matures, you may start to notice bubbles forming on the surface. This is a sign of healthy fermentation. It is normal for a Starter to have a few bubbles and changing smells but seem otherwise dormant from days 4 until activation, keep going, this is a normal part of the process.
• Consistent Feeding and discarding: Continue to feed your starter every 24 hours, discarding half and replenishing with fresh flour and water.
• False Rise: It is common to see a big rise around days 2-4, this is called a False Rise, keep going.

Day 8+: The Mature Starter

• Peak Activity: Around days 8-10 you will likely have an active starter. Your starter should now be bubbly, fragrant, and full of life. It’s ready to be used for baking!
• Regular Feeding: If you keep your starter on the counter at room temperature you must maintain your starter’s health by feeding it regularly, even when you’re not actively baking. Feed it every 12-24 hours.

Paige