How to make a sourdough starter of any kind!
(gluten free OR wheat/rye based)
My whole wheat sourdough starter, affectionally known as ‘Boris’, established in 2009.
You don’t have to name your starter, but if it helps to remind you that it is a living culture that needs some nurture, it might be a good idea!
Video instructions
Here it is! My newly updated (2022) video on how to make ANY KIND of sourdough starter using an easy, low waste process.
You can scroll down the page to see the written instructions.
There’s nothing difficult about making a sourdough starter, and it’s the same process for gluten free or regular wheat/rye based starters!
This new method varies slightly from my original one shared in 2018. In fact it’s even more simple! All you need is your choice of flour, water, a small container, spoons/jar spoon, and 6-7 days of minimal attention :)
I recommend the following flours to make your sourdough starter:
Gluten free: use brown rice, millet, quinoa, sorghum, buckwheat, teff or gluten free oat flour.
Regular starter: use whole wheat, whole spelt, whole rye, khorasan/kamut, emmer, einkorn, oat etc.
*Note that more refined flours like bread flour, all-purpose ‘plain’ flour, white spelt flour and white rice flour can also be used, however I am a strong advocate for using whole grain flours in bread making, and whole grain flours have much more nutrition and microbial activity to kick start your new starter!
*It’s also VERY IMPORTANT to make a gluten free starter in a gluten free kitchen environment with no cross contamination of gluten containing flours, especially if you (or the person you intend to bake for) has Coeliac disease or a severe gluten allergy. More information on that HERE.
Written instructions
You will need:
FLOUR
Organic whole grain flours are best. They have abundant microorganisms and fermentation power due to all parts of the grain being present in the flour. Freshly milled organic whole grain flours are the ultimate starter material if you can get them. I mill my flour in my Mockmill 200 benchtop stone mill, but use any fresh, whole flour you can get! You will need about 200-300g flour to make your starter (my process uses small amounts and wastes little).WATER
I have helped people get starters going in many different countries around the world, and it seems to me that any clean water suitable for human consumption is also suitable for a sourdough starter. In my original 2018 video I used pineapple juice instead of water, but it’s not necessary (still okay though if you want to use it). Use room temperature or slightly cool water, depending on your climate. In hot weather I use cold water to slow down the fermentation process a bit (highly recommended).A CONTAINER
Use a clean and well-rinsed jar, glass or bowl with up to 2 cup capacity. Something with straight or at least smooth sides is ideal. A tumbler glass works well, as does a coffee mug or a wide mouth pint sized Mason jar. Ceramic, glass, stainless steel or polypropylene (no.5) plastic containers are all fine, but it’s easier to see bubbles and activity through a glass container. Avoid aluminium as it will react with the acidity of the starter once it develops.A COVER
Something to cover your bowl/jar with – a small side plate, the jar lid put on loosely or a teacup saucer. It doesn’t need to be a tight seal, just enough to stop your starter from drying out. Once your starter gets going you definitely don’t want a tight seal, because the starter will create carbon dioxide gas that will build up in the jar if it’s sealed too tightly.SPOONS
A clean spoon to stir the mixture. A silicone spoon/scraper is also good to keep the sides of your jar/bowl clean, but it’s not absolutely necessary. *Note that you do not need to sterilise your spoon or container. Just make sure they are washed and clean. Regular household hygiene practices are sufficient for sourdough bread making.TIME
It takes anywhere between 6-7 days to make a sourdough starter strong and stable enough to raise a loaf of bread and be stored in the fridge without further daily feeding. Bear in mind that your starter will increase in strength and maturity as it ages.
The initial mix
Place 30g each of water and flour into your jar or cup and stir it well. If the weather is very hot use cold water throughout this process and be aware that the starter will ferment more rapidly.
Volume measures: use 3 tablespoons of flour and 2 tablespoons water.Scrape down the sides of the container with your spoon or a small silicone spatula if you have one. This step is not essential but I like to keep the sides of my jar clean to avoid crusty dried bits of starter getting into the mix.
Wipe down the rim of your container, if needed, using a clean damp cloth.
Cover the container with a loose-fitting lid.
The first few days
Leave your starter at room temperature to begin the fermentation process.
Stir the mixture once or twice daily until it becomes noticeably bubbly and shows definite signs of fermentation (see the video). In some circumstances, especially in summertime, the starter can become active in as little as one day! In cooler/more moderate environments it will take 2-3 days. Watch your starter, not the clock or calendar, and move on to the next step once it’s looking bubbly and active.
Note. Around 20°C/68°F is ideal for building a sourdough starter if you can manage it. Feel free to find a warmer or cooler spot if needed, but don’t worry too much. As long as the climate is reasonably comfortable for you, it will be okay for your starter while it’s developing. I always err on the side of keeping things cooler rather than too warm.
Start the discarding/feeding cycles
Once the starter has become visibly active and bubbly, you can start the process of discarding and feeding the culture to bring it to stable maturation.
To do this, tip out most of the initial mixture, leaving about 2-3 teaspoons behind in your container. Now add 20g of fresh flour and water to the remaining initial starter and stir it up.
Volume measures: use 1 heaped tablespoon of flour and 1 tablespoons water (you can use more if you want to, but it’s not necessary - you’re going to discard most of what you’re adding over the next few days).
Discard and re-feed your starter every time you see it has fully activated and is bubbling up in the jar over the next 3-4 days.
IMPORTANT: Make sure that your starter is getting bubbly and rising up in the jar/container each time before you discard and feed it. If you feed it before it has activated properly, it will not have developed enough strength and will eventually weaken over time. It may take anywhere between 3 and 12 hours to activate each time, depending on your temperatures and the particular microorganisms you’ve grown from your particular flour. Be patient and follow your starter, not the clock!
Getting ready to bake
Once your starter is activating reliably and getting nice and bubbly after each feeding, you can then give it a final feed with 50g each of flour and water (no need to discard - you want to increase the volume at this point) and once it has risen up again, you can use it for baking or store it in the fridge until you are ready.
Not happy with the waste? Don’t worry, once your starter is established you will not need to discard or waste any flour whatsoever. It is necessary in the beginning though in order to keep the maturing culture fed properly and to keep quantities in check (whatever amount of starter you keep in the jar, you must feed it with at least the same amount of fresh flour and water to keep it healthy, so it makes sense to discard some of it each time before you feed it). If you have a garden you can compost the discarded starter. You can also add it to pancake or crepe mixes or other recipes (just do a search, there are a million ideas out there).
What next?
Choose a simple recipe and start your sourdough baking adventure!
You may also want to check out these videos on my bread making channel which answer frequently asked questions and discuss my easy methods for maintaining a sourdough starter in the longer term.