How to Make a Sourdough Starter!

 

How to Make a 100% Hydration Sourdough Starter | Beginner's Guide

Welcome to the wonderful world of sourdough! Creating your own 100% hydration sourdough starter is an exciting and rewarding journey. Not only will you experience the magic of fermentation, but also enjoy the delight of baking your very own sourdough bread. In this step-by-step guide, we'll show you how to make a 100% hydration sourdough starter using a mix of approximately 2/3 white flour and 1/3 whole wheat flour. We'll also demonstrate how to work with smaller amounts (30g flour mix, 30g water) for those who prefer to start with a smaller batch. Let's get started!

Ingredients and Tools:

• White all-purpose flour: Approximately 20g (2/3 of 30g)
• Whole wheat flour: Approximately 10g (1/3 of 30g)
• Filtered water: Approximately 30ml (1/6 cup)
• 2-Pack of Weck Jars (preferred, any glass jar will do (Link: https://amzn.to/3qa8evG)
• Digital scale (optional but recommended for precise measurements)

Step 1: Day 1 In a clean Weck jar, combine approximately 20g of white all-purpose flour and 10g of whole wheat flour (totaling approximately 30g of flour mix) with approximately 30ml of filtered water. Mix well until you achieve a thick, pancake-like batter. Loosely cover the jar with a cloth, allowing airflow while keeping out debris.

Step 2: Day 2 Check your jar; you might notice a few bubbles forming. This is a promising sign! Discard half of the mixture (approximately 15g) and add another batch of approximately 20g of white all-purpose flour and 10g of whole wheat flour (totaling approximately 30g of flour mix) with approximately 30ml of filtered water. Stir well, recover, and let it sit.

Step 3: Day 3 Your sourdough starter should show more signs of life with increased bubbles and a tangy aroma. Repeat the process of discarding half of the mixture and feeding it with another batch of approximately 20g of white all-purpose flour and 10g of whole wheat flour (totaling approximately 30g of flour mix) with approximately 30ml of filtered water.

Step 4: Day 4 Your sourdough starter should now be very active, doubling in size within a few hours after feeding. It should have a pleasant sour aroma. If you're happy with the progress, you can switch to daily feedings of approximately 20g of white all-purpose flour and 10g of whole wheat flour (totaling approximately 30g of flour mix) with approximately 30ml of filtered water.

Step 5: Regular Feedings From this point on, you can maintain your starter with daily feedings of approximately 20g of white all-purpose flour and 10g of whole wheat flour (totaling approximately 30g of flour mix) with approximately 30ml of filtered water, keeping it at 100% hydration. If you're using a digital scale, it will help you achieve precise measurements for consistent results.

Tips:

• Maintain a consistent feeding schedule to keep your 100% hydration sourdough starter healthy and active.
• Store your Weck jar in a warm spot, away from direct sunlight.
• If your starter becomes too large, you can discard some before feeding.
• Experiment with different flour combinations to develop unique flavors in your sourdough bread.

Congratulations on creating your very own 100% hydration sourdough starter! With patience and care, you'll have a thriving starter ready to leaven the most delicious sourdough bread. Don't forget to use your Weck jars for easy feeding and storage – they're the best choice for maintaining a healthy starter. If you prefer to start with smaller amounts, our instructions will guide you through the process. Happy baking!

Photo by Margaret Jaszowska on Unsplash