Introduction: Sourdough Starter

  1. Things you will need
    1. Glass Jar or Stoneware* (We used a old pickle jar and a small mason jar)
    2. Flour (We used All Purpose Flour)
    3. Water (If you use tap water you need to let is sit for a 24 hours to make sure that the Chlorine evaporates, Bottled is better for this)
    4. A non metal spoon or spatula**
    5. a damp cloth
    6. Optional
      1. a few drop of honey or a pinch of yeast
  2. We started with equal parts flour and water (usually a ¼ c of each) in a glass jar. Mix it till smooth and let it sit in a warm area with a damp cloth on top. The damp cloth allows the natural yeast in the air to breathe and ferment in the jar.
  3. Add 2 tablespoons each of water and flour. Stir. Cover again with damp cloth. Leave sit for a few days, be sure to give it a stir. There will be a liquid floating on top. This is GREAT! The yeast is doing it's job. The color will range from tan, brown, blueish, or greenish. ***If the color turns PINK or ORANGE then your yeast has died and you need to throw the whole starter out.***
  4. At this point you can add more flour and water. It is ready to be used. Check your recipe to make sure you have as much as you need and if it specifies that the starter is “unfed”. Some recipes rely on the taste of the starter having sat for a bit.

Side notes:

*Glass or stoneware is best. Sourdough tends to “eat” plastic!

**Metal bowls or spoons will kill your yeast!!! Plastic, silicone, or wooden utensils are best.

We lived in a place where the tap water was TERRIBE and we never could get the starter to turn out correctly even if the water sat for a few days! You may need to use straight bottled water.