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Make sourdough starter: simple guide

  • AI Kitchen
  • Jul 18, 2024
  • 1 min read

Learn how to create your own sourdough starter with this easy step-by-step guide. Using just flour, water, and a little help from an organic apple, you can cultivate a lively, bubbly starter perfect for baking delicious sourdough bread.


jar with sourdough starter

I wanted to try and make my own sourdough starter. I personally don't like sourdough bread, however it's healthier and my husband does love it.


I asked ChatGPT:

how do I make my own sourdough starter?

It responded:

Making your own sourdough starter is a simple process that requires just flour, water, and patience. Here's a step-by-step guide to get you started: Ingredients Whole grain flour (such as whole wheat or rye) All-purpose flour Water (preferably filtered) Equipment A glass or plastic container with a loose-fitting lid A scale or measuring cups A non-metallic spoon or spatula

I don't have whole grain flour so I asked it:

what if I don't have whole grain flour?

It responded:

If you don't have whole grain flour, you can start your sourdough starter with all-purpose flour. While whole grain flour, such as whole wheat or rye, is often recommended because it contains more nutrients that help kickstart the fermentation process, all-purpose flour will still work. Here’s how you can make a sourdough starter using just all-purpose flour: Ingredients All-purpose flour Water (preferably filtered) Equipment A glass or plastic container with a loose-fitting lid A scale or measuring cups A non-metallic spoon or spatula

I wanted it to succeed so I asked:

are there other ingredients that can help kick start the fermentation process? Like sugar, yeast, etc, and still have it qualify as sourdough starter?

It gave me some options:


To maintain the traditional nature of sourdough, it's best to avoid adding commercial yeast or sugar, as these can alter the natural fermentation process and flavor profile. Sourdough is defined by its reliance on wild yeast and bacteria present in flour and the environment. However, if you're looking to troubleshoot a slow starter or want to kickstart fermentation, here are a few natural methods you can consider: Pineapple Juice: Adding a small amount (about 1-2 tablespoons) of pineapple juice to the initial mixture can help lower the pH level, creating an environment that favors the growth of wild yeast and lactobacilli bacteria. Grapes or Raisins: Some bakers place a few organic grapes or raisins in the starter mixture. These fruits carry natural yeasts on their skins, which can help inoculate the starter with additional wild yeast. Organic Apple: Similarly, a slice of organic apple can provide natural yeasts to jumpstart fermentation. Yogurt: A small spoonful of plain yogurt with active cultures can introduce beneficial bacteria (lactobacilli) that contribute to sourdough fermentation. These methods can assist in establishing a sourdough starter, especially if you're experiencing slow activity or want to ensure a robust fermentation process. However, once your starter becomes active and healthy, these additions are typically unnecessary for its ongoing maintenance. The wild yeast and bacteria naturally present in flour and the environment will sustain the starter over time.

I did have an old organic apple:

ok I do have an organic apple which has passed it's edible stage. Can you adjust instructions to make sourdough starter using water apple and flour?

And here it is:

Make Sourdough Starter: Simple Guide

Ingredients

  • All-purpose flour

  • Water (preferably filtered)

  • 1 organic apple (past its edible stage, but not moldy)

Equipment

  • A glass or plastic container with a loose-fitting lid

  • A scale or measuring cups

  • A non-metallic spoon or spatula

Instructions

Day 1

  1. Prepare Apple: Cut the organic apple into small chunks, including the peel. Place the apple pieces into your container.

  2. Mix Initial Ingredients: Add 1/2 cup (60g) all-purpose flour and 1/2 cup (120ml) water to the container with the apple pieces. Stir until well combined, making sure there are no dry bits of flour. Cover loosely with a lid or clean cloth.

  3. Fermentation: Let the mixture sit at room temperature (about 70°F to 75°F) for 24 hours. The apple pieces will help introduce natural yeasts and bacteria into the starter.

Day 2

  1. Check for Activity: You might start to see bubbles forming, which indicates fermentation is beginning. Remove the apple pieces from the starter mixture and discard them.

  2. Feed the Starter: Discard half of the starter mixture (about 1/2 cup). Add 1/2 cup (60g) all-purpose flour and 1/4 cup (60ml) water to the remaining starter. Stir well to combine, cover loosely, and let it sit at room temperature for another 24 hours.

Day 3-7

  1. Daily Feeding: Repeat the discard and feeding process every 24 hours:

  • Discard half of the starter.

  • Add 1/2 cup (60g) all-purpose flour and 1/4 cup (60ml) water.

  • Stir well, cover loosely, and let it sit at room temperature.

Day 5-7

  1. Increase Frequency (if needed): By now, your starter should be showing signs of activity, such as bubbles and rising after feeding. If it's not, continue with daily feedings. If it is active, you can start feeding it twice a day (every 12 hours) to build strength.

After Day 7

  1. Maintenance: Once your starter is consistently bubbly and doubling in size within 4-6 hours of feeding, it's ready to use. Keep it in the refrigerator if you're not baking every day, and feed it once a week. To feed, discard half and add 1/2 cup (60g) all-purpose flour and 1/4 cup (60ml) water.

Tips

  • Temperature: Keep the starter at a consistent room temperature (70°F to 75°F) for optimal fermentation.

  • Patience: It may take a little longer for the starter to become active using this method, but the apple will help introduce beneficial microorganisms.

This simple guide will help you create a vibrant sourdough starter, ready to bring delicious, homemade sourdough bread to your kitchen.




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