Creating a sourdough starter is a simple process that involves just a few basic steps. Here is a step-by-step guide to creating and maintaining your own sourdough starter:
Creating the Starter
Mix equal parts flour and water in a clean container (e.g. 1 cup flour and 1 cup water) and stir well.
Cover loosely with a lid or plastic wrap and leave in a warm place for 24 hours.
After 24 hours, discard about half of the mixture and add in another equal amount of fresh flour and water. Mix well.
Cover and leave for another 24 hours.
Repeat the feeding process (discarding half and adding in fresh flour and water) every 24 hours for at least 5-7 days or until the starter becomes active and bubbly.
Keeping the Starter Fed
Once your starter is active, you will need to maintain it by feeding it regularly. Feed your starter with equal parts flour and water, typically about once a day.
Discard about half of the starter before each feeding, and mix the remaining starter with fresh flour and water.
For example, if you have 1 cup of active starter, discard half of it and then mix the remaining 1/2 cup with 1/2 cup flour and 1/2 cup water.
Knowing if the Starter is Successful
A healthy sourdough starter should be bubbly and active, with a slightly sour smell.
If you notice mold, an off smell, or any other signs of spoilage, discard the starter and start over.
You can also test your starter by dropping a spoonful into a glass of water. If it floats, it’s ready to use.
Understanding the Smell of the Starter...
When you first start a sourdough starter, it may have a yeasty or sweet smell. As the starter ferments, it will develop a sour smell, which is a sign that the lactobacilli bacteria are growing and producing lactic acid. The sour smell can range from mildly tangy to quite pungent, depending on the age of the starter and how active the fermentation is.
The smell of a sourdough starter can also vary depending on the type of flour used. Different flours have different levels of bacteria and yeast present, which can affect the flavor and aroma of the starter. For example, a starter made with whole wheat flour may have a stronger, nuttier aroma than a starter made with all-purpose flour.
While a sourdough starter may have a strong smell, it should not smell unpleasant or moldy. If your starter has a moldy or rotten smell, or if it has turned pink or gray in color, it may be contaminated and should be discarded.
In summary, a sourdough starter should have a sour, tangy smell that is characteristic of the lactobacilli bacteria that are responsible for the fermentation process. The exact aroma may vary depending on the age and activity of the starter, as well as the type of flour used.
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