Sourdough Starter

Some bakers prefer to take their chances when creating a new sourdough starter. I prefer to use this easier and less risky method.

Glass jar, 1 pint or larger – I prefer an “old fashioned” glass top canning jar

1 cup flour – any type, or any combination of wheat, spelt, or rye – at least half should be wheat

1 cup water – chlorine free – if you are using treated city water, let it sit out overnight to allow the chlorine to escape

1 organically grown grape – unwashed

Cheesecloth

Combine the flour and water in the jar. Drop the grape in, and cover the top of the jar with the cheesecloth. Secure the cloth with a rubber band to keep flying critters out. Keep the jar in a warm place.

Visit your starter often, and stir it several times a day.

After a few days, you should see some bubbles forming in the mixture. At this time, remove the grape and feed your starter a tablespoon of flour. Remove the cheesecloth and use the glass lid to cover the starter.

You will now need to feed your starter every day. About one tablespoon of flour per day is sufficient. Add more water (filtered or otherwise chlorine free) as needed to maintain a “pancake batter” consistency.

Within a week, you should be able to use some of the starter. Whenever you use it, make sure you have a little left in the jar and add some flour and water and give it a vigorous stir.

Notes:

If you are not able to feed your starter daily, you can keep it in the refrigerator and feed it once a week. However, it needs to be at room temperature and fed for a couple of days prior to using it.

I like to give my starter a clean jar every week. Sometimes the dried batter on the sides of the jar begins to smell bad.

Now you are ready for some sourdough baking adventures!

Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family. View all posts by madesimplybyjane