If you don’t already have sourdough starter, you can easily make some. If you already have starter, still keep reading, in case you lose your starter and need to make more. It’s simple.
Making starter is providing good living conditions for certain bacteria and yeast that are found just about everywhere, including abundantly in flour. Good conditions consist of flour, water, and warmth, which allow the bacteria and yeast to multiply.
- a jar or other container (a one-liter Mason jar is perfect, anything glass or plastic will do)
- a cover for the jar that let’s in air: a dish clother, coffee filter, paper towel, with something to hold it in place
- flour & water
- Mix ¾ cup flour and ½ cup warm water, and cover – this allows air circulation while keeping out dust and junk.
- Put in a warm spot – 65°-85°F should be fine, the warmer the better, the cooler the slower. Too cold will likely be a fail.
- In 12 hours, check for bubbles; if none, keep checking every couple of hours.
- When bubbles appear, feed again by stirring in a 1/2 cup flour and a little less than ½ cup water.
- Repeat feeding every 12-24 hours, for 4-5 days. If jar starts to fill, throw some out to make room.
If the mixture gets funky, things start to grow in it, toss out and start again.
What to do with your starter when you’re done depends on how often you plan to bake. Either keep at room temperature, feeding daily or so by stirring in a couple of tablespoons of flour and a tablespoon of water, or store in the fridge, and take out and feed a day ahead of baking so it’s nicely bubbling and active.