Hey Homegirl, Let’s Get That Sourdough Starter Bubbling!

Jul 28

2 min read

Hey homegirl. Listen...I get it. I use to DESPISE cooking. It was such a chore and let's be real, I wasn't very good at it. For my first recipe series I will focus on sourdough. Let's start with the starter.

Step 1: Gather Your Ingredients

Flour: Go for whole grain like whole wheat or rye for the first few days—these flours are packed with wild yeast and bacteria.
Water: Use filtered or distilled water to avoid any chemicals that might mess with the starter.
Container: Grab a clean jar or container. A glass jar is perfect, but anything that you can cover loosely will work.

Step 2: Mix It Up

Day 1: In your container, mix 1/2 cup of flour with 1/4 cup of water. Stir it up to make a thick paste. Scrape down the sides and cover loosely with a lid or cloth.

Step 3: Let It Rest

Place your container in a warm spot (around 70-75°F) and let it chill for 24 hours. You might not see much action yet, but that's cool!

Step 4: Feed It

Day 2: Check your starter. If you see any bubbles, awesome! If not, no worries—sometimes it takes a bit. Discard half of the mixture and add another 1/2 cup of flour and 1/4 cup of water. Mix it up and cover loosely again.

Step 5: Repeat and Grow

Day 3-7: Keep feeding your starter daily. Discard half, then add 1/2 cup of flour and 1/4 cup of water. You should start seeing more bubbles and a tangy smell as the wild yeast and bacteria do their thing. The starter will also double in size if it’s happy!

Step 6: Ready to Bake

After about a week, your starter should be bubbly, have a tangy aroma, and double in size within 4-6 hours of feeding. It’s now ready to be used for baking. If you’re not using it right away, keep it in the fridge and feed it once a week.

Pro Tips:

Bubbles: If you see bubbles, you're on the right track. It means the yeast is active and happy.
Smell: A sour smell is good! If it smells off or like rotten, it might need a restart.
Consistency: Aim for a thick, paste-like consistency. If it’s too runny, add a little more flour.

Happy baking, homegirl! Your sourdough starter will be ready to make some bomb bread in no time. 🍞✨