Updated: Sep 17
There are so many people out there who really want to make their own sourdough starter and finally bake at home. But what are you not really doing right?
Today I want to give you the only 3 pieces of information that you need to know about creating your own starter.
It all starts naturally in a room, in a container with flour and water, open, giving it air and time.
The 3 Elements that you need are:
I say elements because after 15 years of teaching how to make your own starter I understood, that most of the work that I was doing was actually unnecessary.
Feeding your unborn starter from the beginning is a waste of time, flour and water. I love to be saving this planet not eating it’s resources.
Blended fruit to obtain the juice is good but not essential, using honey or sugar is not necessary either.
So follow these steps for a short time that can varies from 2 to 10 days and you will have a brand new fresh and active starter.
Here is the truth
Start by mixing 1 cup of flour with one cup of water. That’s it; as simple as what I’ve just said. You only need flour and water. Better if the flour is organic. But you can also make it with a cheap brand.
Now that you’ve mixed the two ingredients. Keep them moving. So what I basically mean, is that you need to keep the mixture moving, and alive looking to avoid any bad mould to reach it to colonising it.
So keep moving it every so often, as often as you can to a maximum of 6-8 hours.
During this time the yeast in the air will start colonising the starter and within few weeks of work, you will have achieved for very first sourdough starter culture.
Keep feeding it at least twice a day for the first week, throwing away the excess or trying to make pancakes or other goodness, such as flat bread or focaccia and pizza.
The starter should be ready to be used when it is able to double its size within 2-4 hours.
At this stage you are able to start you’re first real sourdough bread.
You can follow all my recipes that you want, they are all easy and successful, so enjoy and try them.
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With love Giuseppe