How to make a sourdough start

Step one! Actually start the sour dough start. I have been dragging my feet on this even though I really want the bread. My thought process has been, “so do I really want another project and to keep this thing alive?” You’ve surely seen the chicken blog by now, topping off the four kiddos I’m trying to be the best mom to AND a great partner to my GREAT partner. It’s a lot.

At first the the answer is “no,” but…. *insert whinny voice* I really want the crunchy, crackling crust and soft spongy tang of the bread. 🤤 So FINE, yes. The answer is YES!

I know once I start it, that it will be a week of nurturing. If done right, kept alive my grandkids could end up with some! Wild, right? Sour dough could be my legacy.

(Editors commentary: (LMAO) I love you. hahaha Your headstone will read, she made the best sour dough. hahahahaha)

Back to sourdough. I did it! I freaking did it.

To start your sourdough. You’re going to want some flour. I’ve read that having a whole wheat flour to begin your start moves production along and you’ll get more yeasty bubbles quicker, but all I had on hand was all-purpose to start with. And can you guess it?

WATER. That’s it.

You’re going to measure one cup of flour and 3/4 cup of non-chlorinated water. Using a bottled water or filtered is most ideal. Two ingredients and then we’re going to mix that bad boy up. You’ll want to make sure that you use a large bowl so that when your start rises and falls it has enough room for expansion. You’re also going to want a kitchen cloth to place over the top.

Yeast likes to be warm. You can put it in the oven (while the oven is off) or maybe even on top of your refrigerator or dryer. Ideally they like to be 68°F or higher. Not to worry if you’re trying to do this in the cooler months it might just take a little bit longer to get your start where they need to be. And with all things that are alive, I like to name them. So, I’ve given mine the name Pete..

After creating Pete and giving him a good mix. I used a kitchen tile to place over the top of him for 24 hours until his next feeding.

Day one:

As you can see Pete didn’t change much in that first 24 hours. A few little bubbles here and there. What you’re going to want to do is mix your sourdough start up. Scoop a half cup of him out and discard. You’re going to then feed him a half cup of flour and 6 tablespoons of your non-chlorinated water. You will then vigorously mix and replace your towel. Then wait another 24 hours.

Later on after your start has fully formed. You will know that your start ready when you’re able to take a teaspoon amount and drop it in a glass of water and it floats. The whole process typically takes from start to finish about eight days. It may take you a little longer, up to two weeks, if you’re in those cool months but you really want to make sure your start is established. Soon you will be able to use that discarded sourdough yeast in recipes, but until then just toss it out.

Day two:

Pete has definitely been working hard. In the photo above you can see that it has created a little bit of a crusty outside and discoloration. That’s amazing! That means that it is actually starting to become sourdough. He also has a little bit of a funky smell. Kind of fruity which is good, that’s exactly where we want him to be. Today you will be repeating the steps from yesterday. Mixing, discarding a half cup, adding a half cup of flour, 6 tablespoons water, mixing and replacing your kitchen towel.

The below photo is after Pete’s feeding.

Day three:

Lots of change today. More bubbles and he is a little more liquidy.

You are going to yet again repeat the steps from yesterday. Mixing him up good, discarding half a cup, adding a half cup of flour and 6 tablespoons water, mixing and replacing your cloth.

Day four:

Before and after Pete’s feeding.

At about day four production can start to speed up and if your “Pete” is looking really runny and bubbly after twelve hours you might want to feed him again. He’s not quite there but I’m thinking tomorrow I might do a double feeding.

Day five:

Just did a single feeding today. As it was a little cooler. Very excited that Pete will be ready in just a few short days!! Have I mentioned that this feels like the longest week ever?

Day six:

Pete has a thick film over the top of him. I mixed him up a lot and I repeated the above steps.

Day seven:

IT’S DAY SEVEN! Again there is a film on top. I added another image to give a better view. Let me tell you it smells so good! Just like sourdough! I can not wait to bake with it.

Once you’ve passed the float test, you can make your first ever sourdough bread! I made mine in a bread machine. The top was very crispy and had a nice tangy flavor. Then I put my sourdough starter in the fridge and rightly forgot about it. Fed him twice. And then completely forgot about him. When I was cleaning out the fridge, I saw that he was sitting in the back and he had a clear liquid on the top and little black splotches, and definitely smelled like sourdough. I was just a little nervous because of the mold. I know that you can scoop off the top and revive them fairly easy. I was just very unsure so tomorrow I embark on this journey again and creating a new start. I can’t decide if he will keep the same name or I should rename lol. Sorry, Pete! Always try, try again.