I can’t believe it’s been a full week since I started this sourdough experiment. I can now say that I have a brand new fully active sourdough starter – the first I’ve created in Fresno. I’m excited to bake with it and see how the flavor compares to my other two starters that have been traveling around with me for a while.
This starter seemed to be fully mature yesterday, but I decided to keep feeding it for one more day. When it comes to sourdough starters, the more you feed them, the happier they will be.
I took that first photo after I fed it this morning. It started growing immediately and had already passed the rubber band mark by the time I had the camera ready.
It then doubled in size within a few hours and by afternoon had almost filled the jar completely.
By evening, it was filled to the top and very bubbly throughout. After taking this photo, I stirred it down, discarded half of the starter, and fed it with the usual amount of flour and water. Tomorrow morning, I’ll start the bread.
Want to create your own sourdough starter?
Here are the instructions (click on the links for photos):
Day One: In a small bowl, mix one cup of whole wheat or whole rye flour with 3/4 cup (6 oz) canned pineapple juice (at room temperature) until all of the flour is hydrated. Scrape mixture into a quart-size wide mouth glass container, such as a jar or glass measuring cup. Mark the level of the starter with a piece of tape or rubber band. Cover the container with a paper towel, cheesecloth, or coffee filter and secure with a rubber band. Leave at room temperature for 24 hours.
Day Two: You probably won’t notice much change at this point. Scrape the contents of the jar into a mixing bowl and add 1 cup of unbleached all-purpose plus 1/2 cup pineapple juice (make sure juice is room temperature). Mix until all ingredients are evenly distributed. Wash and dry your glass container and scrape the mixture into the container. Mark and cover the container just like day one. Let sit at room temperature for 24 hours.
Day Three: You may notice some activity at this point. The mixture may have risen some and there might be bubbles. Regardless of whether you notice any fermentation or not, discard half of the mixture (or give it to a friend to cultivate), and mix the remaining half with 1 cup of unbleached all-purpose and 1/2 cup filtered water (make sure water is room temperature). Wash and dry your container and scrape the mixture into the container. Mark and cover as before. Let sit at room temperature for 24 hours.
Day Four: The mixture should have at least doubled in size at this point. If it seems to be sluggish and hasn’t doubled in size, allow it to sit at room temperature for another 12 to 24 hours. Otherwise, repeat instructions for Day three.
Day Five: Feed the starter (repeating day three instructions) first thing in the morning and then again in the evening (about 12 hours apart).
Day Six: If your starter has been very active and always doubles in size (or more) between feedings, then your starter is ready to bake with. You may also choose to refrigerate your starter at this point and slow down the feedings to once a week. If you’d like to bake some bread, here is a basic sourdough bread recipe to get you started. If your starter still seems a little sluggish, continue with the twice daily feedings as above.
Day Seven: Same as above.