Why should I eat sourdough?

Sourdough is healthier for you for several reasons.

1. Digestibility: Sourdough fermentation breaks down gluten and phytic acid, making it easier for some people to digest, especially those with mild gluten sensitivities.
2. Lower glycemic index: Sourdough has a lower glycemic index compared to many other bread types, which can help stabilize blood sugar levels.
3. Improved nutrient absorption: The fermentation process increases the availability of certain nutrients like minerals (e.g., calcium, magnesium, and iron) by reducing phytic acid.
4. Probiotic potential: Sourdough contains beneficial bacteria and lactic acid, which can promote a healthier gut microbiome.
5. Longer shelf life: The natural acids in sourdough can act as preservatives, reducing the need for additives and artificial preservatives.

What kind of flour should I use?

It’s really all personal preference when it comes to flour selection. If you are going to use a bread flour, I recommend starting with a whole wheat flour until it’s active and then feeding with bread flour. Eventually after feeding and discarding, by the 5th day your starter will be 96% all bread flour. The whole wheat just has a lot more for the starter to feed off of when you get started making it easier to get it really active.

I personally use einkorn flour because it’s easier for me to digest with a gluten sensitivity. When I switched over to einkorn a lot of my gluten issues went away, and my psoriasis cleared up with almost no flair ups. When using einkorn , there is a bit of tweaking that needs to be done because einkorn doesn’t absorb as much liquid as other flours. After several failed attempts at keeping sourdough I have finally perfected the way to get a healthy, active, sourdough starter.

What do I need in order to start my sourdough starter?

Ingredients:

• Your choice flour
• Water (filtered if your water is treated)

Tools:

• A glass jar at least a quart size with a lid or a bowl that is big enough for starter to double in size
• Spatula or non metal spoon you can scrape sides of jar with. Some people say sourdough reacts with metal, causing issues but I personally haven’t found that the case. I usually use a spoon for mixing and a silicone spatula to scrape down the sides. Very rebellious of me. . . I know.
• dry measuring cups for flour. I also use it for the water. My rebel heart at it again.

My perfected einkorn flour starter recipe

For non einkorn flours, you will do the same thing as below with one exception. When you do your flour-water ratio, it will always be 1 cup flour to 1 cup water. Feeding later on you can feed less than a cup but your ratio will always be 1:1.

Day 1:

Mix 1 cup of einkorn flour to 3/4 cup of water . Stir until well combined, making sure to scrape down the sides and incorporating everything. Place you lid over the jar but do not seal. If using a bowl, place a clean towel over the top and set aside. Allow it to sit for 24 hours in a warm location. I leave mine on top of my stove.

Day 2:

Repeat day one. Mix 1 cup of einkorn flour to 3/4 cup of water. Stir well until combined making sure to scrape down the sides and incorporating everything. Place the lid on the jar without sealing. Place a plate under jar in case of overflowing starter. If your space is warmer, you may start to see bubbles in your starter. Set it aside for another 24 hours.

Days 3-5:

Discard half of the mixture. Mix 1 cup of einkorn flour to 3/4 cup of water. Stir well until combined making sure to scrape down the sides and incorporating everything. Place the lid on the jar without sealing. Set aside for another 24 hours. I baked rolls with my starter sitting on top of oven and it doubled in size day 3.

Days 6-7

Repeat day 3-5 steps but feed every 12 hours instead of 24.

By day seven, there should be enough yeast and bacteria to bake all things sourdough.

Sourdough Starter Maintenance

Once you have your starter active, there will be some maintenance you have to do in order to keep it alive and active for years and years. You will continue to feed your starter the same ratio when you were creating it. 1 cup of flour to 3/4 cup of water. If you are making a big recipe you can add more when feeding just make sure to keep the same ratio.

Where do I store my starter?

Storing in the refrigerator: This is best for occasional use. Storing in the refrigerator slows down the fermentation process so feeding once a week is sufficient to keep your starter alive. I use my starter at least once a week. If I plan on making waffles Sunday, I will pull my starter out Saturday night to feed and use the discard for my waffles. by Sunday morning, the sourdough batter will be nice and bubbly and ready to go.

On the counter: If you decide to leave your starter out for daily use, the bacteria will be way more active, meaning you will need to feed your starter once a day. Most people wont use so much starter unless you are running a bakery. I personally store mine in the refrigerator.

FAQ/Troubleshooting

How long does it take to make a sourdough starter?

It takes about a week to create an active sourdough starter. Sometimes it can take up to two weeks to make a starter ready.

Do I have to discard every time you feed your starter?

When first creating your starter the answer is yes! If you do not discard you will have so much starter, it will be hard to keep healthy. This is because the more starter you have the more flour and water you need to use in order to give the yeasts and bacteria enough to feed on.

After having your starter for a while, instead of throwing in the trash, you can make recipes with the discard. My favorite is sourdough discard waffles.

How do I know when my starter is ready?

You will know it is ready to use when after 4-12 hours of feeding it doubles in size and is super bubbly. Another way is the float test. take a small glass of room temperature water and add a tablespoon of starter. If it floats it is ready to bake and if not then it is not active enough.

What is the healthiest sourdough starter?

There is a lot of debate on what the healthiest starter is. Their are lots of people who say “Whole Wheat is best” while others insist “Rye is the best of the best”. The reality is sourdough is healthier than unfermented breads, therefore the best comes down to what flour you prefer and can afford. So choose the highest quality flour in your budget.

What is that grey color on the top of my starter?

That is a totally normal thing called the hooch. It is an indicator that you aren’t feeding the starter enough. Pour out the hooch and feed your starter.

What should a sourdough starter smell like?

A mature starter will smell yeasty and fermented. As it matures and ages this smell will be much stronger. It if starts to smell sour like vinegar, that is another indicator it isn’t being fed enough.