Sourdough is one of the healthiest and most satisfying ways to make bread. The slow fermentation process brings out deep, tangy flavors, and it’s also packed with natural probiotics and enzymes that aid digestion. It’s a fun and rewarding process that’s easy to master once you understand the basics. So, let’s dive in!
Why You Should Make a Sourdough Starter
Before we jump into the how-to, let’s explore why you might want to make a sourdough starter recipe in the first place. Sourdough bread is unique for several reasons:
- Natural Fermentation: Unlike commercial yeast, which works quickly to make your dough rise, sourdough relies on a mix of wild yeast and bacteria to ferment and leaven the dough over a longer period of time. This process results in a denser, tangier bread with better flavor and nutritional value.
- Better Digestion: The wild yeast in sourdough helps break down gluten and other components of the bread, which makes it easier to digest. Many people who find regular bread hard to digest can tolerate sourdough better.
- Lower Glycemic Index: Sourdough bread has a lower glycemic index than other types of bread, meaning it has less of an impact on your blood sugar levels. This can be especially beneficial for people managing their blood sugar.
- Probiotic-Rich: Because of the fermentation process, sourdough is rich in beneficial bacteria (probiotics), which can help support your gut health.
- Incredible Flavor: Sourdough has that unique tangy, rustic flavor that’s impossible to replicate with store-bought bread. There’s nothing quite like the first bite of a slice of homemade sourdough, especially when paired with butter or used in a sourdough bread recipe for a sandwich.
Why You Should Use Organic Flour for Your Sourdough Starter
When making your own sourdough starter, it’s crucial to use organic flour. While it might seem like a small detail, the type of flour you use has a significant impact on both the health of your starter and your overall health. One of the main reasons to choose organic flour is to avoid glyphosate.
What is Glyphosate?
Glyphosate is a chemical herbicide that is commonly used in conventional farming, particularly on crops like wheat, barley, and oats. It’s used to kill weeds, but unfortunately, it also ends up on the grains that we consume. While glyphosate is effective in controlling weeds, it’s not something you want in your food — especially when making something like a sourdough starter, where the flour is fermented and interacted with for a longer period of time.
Why is Glyphosate Bad?
- Potential Health Risks: Glyphosate has been linked to several health concerns, including an increased risk of cancer, especially non-Hodgkin lymphoma. The World Health Organization (WHO) has classified glyphosate as a probable carcinogen, which means it may increase the risk of cancer when consumed over time.
- Harm to Gut Health: Glyphosate is also known to disrupt the gut microbiome. It can affect the beneficial bacteria in your gut, which play a crucial role in digestion, immunity, and overall health. Since sourdough itself is a naturally probiotic-rich food, you don’t want to start the process with a flour that might disrupt your gut health right from the start.
- Affects the Fermentation Process: Glyphosate can also interfere with the fermentation process. Since sourdough relies on a healthy balance of wild yeast and bacteria, anything that disrupts the microbial environment — like residual glyphosate — can hinder the starter’s growth and fermentation, leading to poor results in your bread or baked goods.
- Environmental Impact: Conventional farming methods that use glyphosate also tend to harm the environment. Glyphosate has been shown to affect soil health, leading to decreased biodiversity and damaging the soil microbiome. By choosing organic flour, you’re supporting sustainable farming practices that promote soil health and biodiversity.
Organic Flour vs. Conventional Flour
By using organic flour in your sourdough starter, you can be sure that the flour is free from harmful chemicals like glyphosate. Organic farming practices prohibit the use of synthetic pesticides and herbicides, ensuring that the flour you use is cleaner and better for your health. Additionally, organic flour tends to be more nutrient-dense because the soil used to grow organic crops is healthier, which ultimately results in better ingredients for your starter.
Using organic unbleached flour for your sourdough starter not only ensures the best environment for fermentation but also supports your health by avoiding harmful chemicals. When you use organic ingredients, you’re making a conscious decision to prioritize your well-being and the environment.
Why You Should Avoid Bromated Flour
Another reason to use organic unbleached flour in your sourdough starter is to avoid bromated flour. You may have seen this term on some flour packaging, and while it might sound technical, it’s important to understand what bromated flour is and why it’s best avoided.
What is Bromated Flour?
Bromated flour is regular wheat flour that has been treated with potassium bromate, a chemical additive that helps to improve the flour’s baking properties. Potassium bromate is typically used in commercial baking to help bread rise more effectively and achieve a light, airy texture. It’s commonly used in bread flour, especially in processed and packaged breads.
However, while bromate can improve the appearance and texture of bread, it comes with significant health concerns.
Why Is Bromated Flour Bad?
- Carcinogenic Risk: Potassium bromate has been classified by the International Agency for Research on Cancer (IARC) as a possible human carcinogen. Studies have shown that bromated flour may increase the risk of cancer, particularly kidney and thyroid cancers. While the levels of bromate in bread are small, consistent consumption of bromated flour over time could pose a health risk.
- Toxicity to the Body: Potassium bromate is a potent oxidizing agent, which means it can have harmful effects on the body. When consumed, bromate can accumulate in the kidneys and liver, potentially causing long-term damage to these vital organs. Even though the bromate is supposed to break down during baking, studies suggest that not all of it is fully decomposed, leaving trace amounts in the final product.
- Disruption of the Natural Fermentation Process: Just like glyphosate, bromated flour can interfere with the natural fermentation process that occurs in sourdough. The presence of bromate can affect the yeast and bacteria needed for proper fermentation, potentially leading to a slower or less active sourdough starter. This is especially important when you are trying to create a healthy, active sourdough starter, as any disruption in the process could result in poor fermentation and unsatisfactory baking results.
- Bromate is Banned in Many Countries: While potassium bromate is still legal in the United States, it has been banned in many other countries around the world, including the European Union, Canada, and China. These bans reflect growing concerns about its safety and potential health risks. By choosing organic, unbleached flour, you avoid bromate altogether, making a healthier choice for your baking.
- Healthier Alternatives: There are natural and safer ways to achieve the same results in bread-making without using bromate. Organic flour and traditional baking methods, like sourdough fermentation, naturally produce great-tasting bread without the need for harmful chemicals.
Why Organic Flour Is Better
Organic flour, by definition, is not treated with potassium bromate or any other artificial additives. Choosing organic unbleached flour ensures that you’re using flour that is free from both glyphosate and bromate, giving you a cleaner, safer, and more natural product for your sourdough starter.
When you use organic flour, you’re supporting a system that avoids synthetic chemicals in favor of more sustainable, environmentally friendly farming practices. The result? A healthier starter, a healthier loaf of bread, and peace of mind knowing that your flour is free from harmful substances.
Now that you know why sourdough is such a great option for your baking, let’s get into how to make your own starter!
How to Make a Sourdough Starter: Step-by-Step
The process of making a sourdough starter is simple, but it does take patience. This starter recipe requires just a few basic ingredients: water, flour, and time. The magic happens when you let the flour and water ferment, creating a thriving culture of wild yeast and bacteria.
Ingredients:
- 1 cup Organic Whole Wheat Flour (113 grams)
- 1/2 cup Water (113 grams, room temperature)
- 1 cup Organic Unbleached All Purpose Flour (113 grams) — this is important because bleached flour will not work as well.
- 1 cup Water (113 grams, for daily feeding)
Day 1:
To start, combine 113 grams of water with 113 grams of organic whole wheat flour in a clean, 32-ounce mason jar or another large glass container (at least 1 quart). Mix them well until you get a smooth, thick paste. It’s important to use room temperature water, as water that’s too hot or too cold can negatively impact the yeast. Cover the jar loosely with a cloth or paper towel (to allow airflow) or use a lid that’s not completely sealed. Let it sit at room temperature for 24 hours.
Day 2:
After 24 hours, you may notice a few bubbles or small signs of fermentation, though it’s okay if nothing happens right away. Discard half of the mixture and add 113 grams of unbleached all-purpose flour and 113 grams of room temperature water. Stir well to combine. The reason we use unbleached flour instead of bleached flour is that bleached flour doesn’t support the yeast culture in the same way, which is why it’s critical to use unbleached flour for your starter. This is an essential step to ensure your starter thrives. If your house is warm, use cool water; if it’s cold, use slightly warmer water. Let the jar sit at room temperature for another 24 hours.
Day 3:
Repeat the process from Day 2. Discard half of the mixture, then add 113 grams of unbleached all-purpose flour and 113 grams of water. Stir well. If your home is cold, place the jar in a warm spot (such as inside an oven with the light on, or near a heater). This helps the fermentation process move along more quickly, especially in cooler months. Again, let it sit for another 24 hours.
Day 4:
By now, you should see more noticeable bubbles and a slight rise in your starter. If it’s still not doubling in size or showing a lot of activity, don’t worry — sourdough starters can take some time to get going, especially in cooler weather. Keep feeding it as you did on Day 3, discarding half and adding fresh flour and water.
Day 5:
By Day 5, your starter should be much more active. It should be bubbly and double in size within 4-6 hours of feeding. If that’s the case, you can continue with the same rhythm — discard half, add 113 grams of flour and 113 grams of water, and let it sit. If it hasn’t doubled, don’t be discouraged! Continue feeding and checking every day until it does.
Day 6:
At this point, if you fed your starter the night before, it should be ready to use by morning. Your starter is now active, and you can use it in your favorite sourdough bread recipes! To store it, transfer the starter to a clean jar with a tight-fitting lid and keep it in the fridge. The cold will slow down the fermentation process, and you can feed it once a week instead of daily. When you’re ready to bake, take the starter out, feed it, and wait for it to double in size before using.
What if My Starter Isn’t Ready on Day 6?
This is totally fine! First, double check that you used unbleached organic flour to get started. This is a common mistake, and one that I made my first time making a starter. I thought all flour was unbleached. I was wrong!
If you’re using the correct flour, you’re on the right track. The number 1 rule of sourdough is patience. Patience, patience, patience. Continue to feed your starter daily. Try to keep it in a warm place – not a hot place, a warm place. If it’s just cold and it’s the winter, that’s ok! It will just take more time. You really do want to wait until that starter is super bubbly to get started with your bread. I’ve baked bread with a starter too early, and it’s gross. Don’t do it. Just wait. Believe me, the wait is worth it!
The Rhythm of Sourdough: How to Maintain Your Starter
Once you create your starter, you’ll figure out what type of sourdough baker you are. Some describe a rhythm in which they create, based on their weekly schedule and family’s needs. It’s just a habit that they get into perhaps on the same days of the week at the same time. Others just bake when they want to or need to with no rhyme or reason. Honestly, I’m mostly the latter. I try to get into rhythms but with 3 little boys, something always comes up and that’s ok! Give yourself grace and just do what you can.
Some people leave their starter on the counter and feed it daily. However, I don’t find this to work for me. Because I’m not baking every day and I would end up with so much. When feeding from now on, you get what’s called discard. This is the leftover starter after feeding. You can either make a recipe with it (try one of these) or throw it out (but only if you really have to!). You can actually place any extra discard in the fridge. As long as it’s not moldy, you can use it in a discard recipe or to make more active starter!
How to Make Feeding Your Sourdough Starter Easy!
One of the best parts of sourdough is that you don’t need to keep your starter at room temperature all the time. You can store your starter in the fridge between baking sessions, which makes it much easier to maintain. You’ll only need to feed it when you’re ready to bake or once a week. The colder your house, the slower the fermentation process, and the longer it will take to get your starter to double in size. In the warmer months, your starter will become more active more quickly, but in the winter, you may need to allow it more time to grow.
When your starter is in the fridge, you can typically feed it once a week. When you’re ready to bake again, take it out, let it warm up to room temperature, and feed it. Make sure to use any extra in a discard recipe, and feed it with unbleached flour and water.
Using Your Sourdough Starter: Delicious Recipes to Try
Once your starter is bubbling and active, you’re ready to start baking! Here are some of my favorite recipes to try using your starter:
- No-Knead Sourdough Bread: This is the perfect recipe for beginners. It requires minimal effort but results in a beautiful, rustic loaf. Simply mix the ingredients, let the dough rise, and bake! No kneading required.
- Sourdough Pizza: Make your own sourdough pizza dough for a crispy, flavorful crust that’s sure to impress.
I do recommend you grab this starter kit. I bought one years ago and it’s well worth it’s weight in gold!
Don’t forget to save your discard! These recipes use leftover starter to make delicious and versatile treats:
- Sourdough Tortillas: These can be made with active starter or tortillas and are really felxible in frementation timing.
- Sourdough Discard Rolls: These are a roll perfect for sandwiches or burgers. They mix discard and yeast for a fluffy roll!
- Waffles: After trial and error I finally found a waffle recipe my kids like better than Eggo!
Conclusion: Your Sourdough Adventure Begins
Making a sourdough starter recipe might take a little time and patience, but the results are absolutely worth it. There’s something incredibly satisfying about baking with your own wild yeast and enjoying the fruits of your labor. Whether you’re making sourdough bread recipes, sourdough pizza, or using your discard for tortillas and waffles, sourdough baking is a rewarding, creative journey.
If you found this recipe helpful, please rate it below! Share your experience with making sourdough starter, and let me know what you’ve baked with your starter. I’d love to hear about your sourdough success stories!
Happy baking, and don’t forget to keep your starter fed and happy!
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Sourdough Starter
- Total Time: 7 days
- Yield: 1 sourdough starter
Description
Learn how to create your own sourdough starter from scratch with this simple and easy-to-follow recipe. Made with organic whole wheat flour and unbleached all-purpose flour, this starter will bring you delicious, tangy sourdough bread and other homemade baked goods. Follow the 5-7 day process and enjoy a healthy, active sourdough starter that’s perfect for all your favorite sourdough bread recipes. Don’t forget to save your discard for tasty treats like sourdough pizza dough, waffles, and more!
Ingredients
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1 cup Organic Whole Wheat Flour (113 grams)
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1/2 cup Room Temperature Water (113 grams)
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1 cup Organic Unbleached All-Purpose Flour (113 grams)
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1 cup Room Temperature Water (113 grams, for daily feeding)
Instructions
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Day 1: In a clean, 32-ounce mason jar (or another large glass container), combine 113 grams of room temperature water and 113 grams of organic whole wheat flour. Mix well to form a smooth paste. Cover loosely with a cloth or paper towel and let it sit at room temperature for 24 hours.
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Day 2: After 24 hours, discard half of the mixture. Add 113 grams of organic unbleached all-purpose flour and 113 grams of room temperature water. Mix thoroughly and cover loosely again. Let sit at room temperature for 24 hours.
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Day 3: Repeat the same process: discard half of the mixture, and add 113 grams of unbleached flour and 113 grams of water. Mix well and cover loosely. Let sit at room temperature for 24 hours.
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Day 4: Continue the process from Day 3. Discard half of the mixture, add fresh flour and water, mix, and cover. Let it sit at room temperature for another 24 hours.
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Day 5: Your starter should now be bubbly and doubled in size. If it hasn’t doubled yet, continue feeding and discarding for another day or two. Once it has doubled, discard half of the mixture and feed it again with 113 grams of unbleached flour and 113 grams of room temperature water. Let it sit at room temperature.
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Day 6 and Beyond: If your starter has doubled in size and is bubbly, you’re ready to use it in recipes! If not, continue feeding until it reaches that point. Store the remaining starter in the fridge with a tight lid. To maintain the starter, feed it weekly by removing half and adding fresh flour and water.
Notes
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Always use unbleached flour for the best results.
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Room temperature water is key for optimal fermentation.
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You can keep your starter in the fridge between uses and feed it once a week. Let it come to room temperature before using it.
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Use the discard in other recipes like sourdough pizza dough, tortillas, waffles, and more!
- Prep Time: 10 minutes
- Cook Time: 5-7 days
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