{"id":35062,"date":"2022-09-28T16:00:15","date_gmt":"2022-09-28T20:00:15","guid":{"rendered":"https:\/\/bakeschool.com\/?p=35062"},"modified":"2023-09-21T11:02:57","modified_gmt":"2023-09-21T15:02:57","slug":"sourdough-starter","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/sourdough-starter\/","title":{"rendered":"Sourdough Starter"},"content":{"rendered":"\n

Learn how to make an active sourdough starter from flour and water with this easy recipe and step-by-step photos. You will also find out how to maintain and feed an active starter, including a feeding schedule and storage tips.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

If you want to bake flavourful sourdough bread, you will need an active sourdough starter. You can get a sample of starter from a friend or your local bakery and that will make the process infinitely easier and faster. Or you can make your own.<\/p>\n\n\n\n

It's a good idea to learn how to make a new starter in case your starter dies. You don't know how many times I've heard of somebody accidentally microwaving or baking their starter, killing it. Bookmark or save this post for later, just in case!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

The Science Of Building A Sourdough Starter<\/h2>\n\n\n\n

Sourdough starter is nothing but flour and water, mixed together and left to sit at room temperature to ferment. It might seem a little scary to let the mixture ferment like that. It probably feels counterintuitive and a breeding ground for microorganisms. It is! <\/p>\n\n\n\n

In the beginning, all kinds of microorganisms (yeast and bacteria) will feed on the mixture you have created and they will grow, digesting the food you have provided. Over time, you will notice the scent of your starter evolves, becoming more sour: the starter is becoming more acidic. The pH of your starter will drop below 5 as it matures. <\/p>\n\n\n\n

Lactic acid bacteria slowly overtake the culture and bring your starter into a food-safe zone. That is why a sour smell develops. It's the same principle as when you make yogurt at home! You start with pasteurized milk that has a pH above 6. You warm the milk and inoculate it with microorganisms (lactobacillus<\/em>) that will start to break down the lactose and sugars in the milk. As the sugars break down, the pH of the milk lowers to around 4. <\/p>\n\n\n\n

The lactic acid bacteria create such an acidic environment that the \"bad\" microorganisms that we shouldn't consume will die off. They don't survive in acidic conditions. They aren't built for it. The lactic acid bacteria create an environment that is perfect for making yogurt or sourdough bread that is safe to consume. <\/p>\n\n\n\n

The acidic environment of the starter is also perfect for growing certain types of yeast, like Saccharomyces cerevisiae<\/em>. These yeast cells consume sugar, digesting it down to carbon dioxide gas, which helps your bread rise.<\/p>\n\n\n\n

The acidity is what makes sourdough starter safe, creating the perfect environment for yeast to thrive so that you can use it as a leavening agent<\/a>. That's why it's important to keep those lactic acid bacteria happy, feeding water and flour regularly!<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\n

The number of ingredients you need to make a sourdough starter from scratch is even less than what you need to make sourdough bread! You really only need two ingredients. Three if you'd like to use a combination of two flours.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n