How to make your own homemade sourdough starter from scratch

HOW TO MAKE YOUR OWN

SOURDOUGH STARTER ALL IT TAKES IS 2

INGREDIENTS, 5 DAYS AND A LITTLE SOURDOUGH LOVE

Presented by The Panacea Kitchen

WE WILL COVER…• What ingredients are needed (only flour and

water!)

• How to set up your sourdough starter

• How to care for your sourdough starter

• Tips and tricks to getting a successful starter

• A bonus recipe for a long-fermentation sourdough loaf, no yeast required

SETTING UP YOUR STARTER• THE ACTUAL PROCESS OF SETTING UP YOUR STARTER IS

INCREDIBLY EASY

• WE WILL BE USING THE SAME RATIO OF FLOUR TO WATER, EVERY DAY, FOR THE NEXT FOUR DAYS

• BEFORE YOU GET STARTED, MAKE SURE THAT YOU ARE USING QUALITY, NON-GMO FLOUR, HAVE A LARGE CONTAINER TO KEEP YOUR SOURDUGH STARTER IN, AND HAVE A WARM, FAIRLY DRY PLACE TO KEEP YOUR SOURDOUGH (SUCH AS ON TOP OF THE FRIDGE)

WHAT YOU NEED TO GET STARTED

• PURIFIED WATER (WATER FROM A BRITA FILTER OR FILTERED TAP IS FINE)

• NON-GMO WHITE FLOUR, SUCH AS TRADER JOE’S OR KING ARTHUR’S FLOUR

• GLASS OR PLASTIC 1-QUART JAR• MEASURING CUPS

SOURDOUGH STARTER RECIPE: DAY 1

• INGREDIENTS: • HEAPING ¾ CUP OF WHITE FLOUR• ½ CUP PURIFIED WATER

• DIRECTIONS:• ADD THE FLOUR AND WATER TO YOUR PLASTIC

OR GLASS CONTAINER AND STIR THOROUGHLY. ONCE MIXED, PLACE ON TOP OF THE FRIDGE AND LEAVE FOR 24 HOURS


• INGREDIENTS: • HEAPING ¾ CUP OF WHITE

FLOUR• ½ CUP PURIFIED WATER

• DIRECTIONS:• CHECK YOUR SOURDOUGH

MIXTURE. NOTHING SHOULD REALLY BE HAPPENING YET.

• AGAIN, ADD THE ¾ CUP FLOUR AND ½ CUP WATER TO THE EXISTING MIXTURE AND STIR WELL. LEAVE FOR 24 HOURS

DAY 2…RATHER BORING





MIXTURE. YOU MIGHT SEE SOME SMALL BUBBLES AT THIS POINT.

• AGAIN, ADD THE ¾ CUP FLOUR AND ½ CUP WATER TO THE EXISTING MIXTURE AND STIR WELL. LEAVE FOR 24 HOURS

DAY 3…TINY BUBBLES





MIXTURE. EVEN MORE BUBBLES!

• AGAIN, ADD THE ¾ CUP FLOUR AND ½ CUP WATER TO THE EXISTING MIXTURE AND STIR WELL. LEAVE FOR 24 HOURS.

DAY 4…LOTS OF BUBBLES





MIXTURE. YOU SHOULD SEE BUBBLES, THE MIXTURE SHOULD SMELL SLIGHTLY ACIDIC, LIKE VINEGAR AND SHOULD HAVE THICKENED CONSIDERABLY.

• FOR THE LAST TIME, ADD THE ¾ CUP FLOUR AND ½ CUP WATER TO THE EXISTING MIXTURE AND STIR WELL. LEAVE FOR 24 HOURS.

DAY 5…ALMOST THERE

NOW WHAT?• CONGRATULATIONS! YOU MADE IT!

• NOW, YOU WILL SWITCH TO A WEEKLY “FEEDING” OF YOUR SOURDOUGH

• STARTING ON DAY 6, YOU WILL REMOVE ½ CUP SOURDOUGH STARTER AND SET ASIDE. “FEED” YOUR SOURDOUGH MIXTURE IN THE JAR WITH ½ CUP WATER AND ¾ CUP FLOUR. YOU WILL REPEAT THE PROCESS OF REMOVING ½ CUP OLD SOURDOUGH STARTER MIXTURE AND REFEEDING WITH THE ¾ CUP FLOUR AND WATER ONCE PER WEEK AT THIS POINT

• WHAT DO YOU DO WITH THE ½ OLD STARTER YOU SET ASIDE? IF YOU DON’T FEEL LIKE MAKING BREAD, FEEL FREE TO THROW IT AWAY. IF YOU’D LIKE TO MAKE YOUR OWN LOAF, CHECK OUT THE NEXT SLIDE FOR A RECIPE!

LONG FERMENTATION SOURDOUGH RECIPE – NO YEAST, FOUR INGREDIENTS

• Ingredients:• 2 and 1/2 cups white, all purpose-non-GMO flour (I

highly recommend either King Arthur or Trader Joe's flour, which is non-GMO. This is not the time to use cheap bleached flour). If you want a chewier loaf, feel free to substitute with bread flour.

• 1 and 1/2 cups filtered water

• 1 tsp salt, more for topping

• 1/2 cup sourdough starter


• Directions: Day 1

• Mix your sourdough starter, 1/2 cup flour and 1/2 cup water in a ceramic, glass or plastic bowl. Do not use a metal bowl as this will make it harder for the sourdough culture to thrive. Set somewhere warm (such as on top of the fridge) and leave overnight. If you are concerned about a skin forming, lightly oil a piece of plastic wrap and place it gently on top of the sourdough starter mixture. Leave overnight.


• Directions: Day 2• On the morning of the second day, check to see how your sourdough mixture is coming along. If it looks like

it's slightly wet and has tiny bubbles in the mixture, you are good to go. Mix in the remaining 2 cups of flour, 1 cup water and 1 tsp salt. Again, leave the mixture in a warm place for a few hours and cover with plastic wrap to prevent a skin from forming.

• Four hours later, the mixture might have risen slightly and should have more tiny bubbles. Give the mixture a quick stir and fold the mixture in half. Turn the bowl 90 degrees and again fold in half. Repeat and turn two more times so that you have, in total, folded the mixture in half four times. Leave for four more hours.

• Again, four hours later, check on your mixture. It should have again risen slightly. It's now time to transfer your mixture to the baking vessel to rest before we pop it in the oven. Lightly oil and flour your oven-safe cooking vessel with lid. Transfer the sourdough mixture to your cooking vessel and let it rest for another hour.

• One hour later and we are ready to go! Preheat your oven to 475 degrees. In the meantime, generously sprinkle your sourdough loaf with a coating of coarse salt. Put the lid on the baking vessel and place in the oven. Allow sourdough to cook for 20 minutes with the lid on at 475 degrees. No peeking - this allows the sourdough to develop a nice chewy crust from the vessel's steam! After 20 minutes, remove the lid and lower the oven temperature to 425 degrees. Allow the loaf to cook for another 15 to 20 minutes or until the loaf has a deep, golden brown color.

TIPS AND TRICKS• USE HIGH-QUALITY, NON-BLEACHED WHITE FLOUR THAT

IS IDEALLY NON-GMO. THIS ALLOWS FOR A BETTER SOURDOUGH STARTER CULTURE

• IF YOU NOTICE A CLEAR LIQUID ON TOP OF YOUR SOURDOUGH STARTER, THIS IS OFTEN REFERRED TO AS “HOOCH.” JUST POUR IT OFF BEFORE REFEEDING YOUR SOURDOUGH STARTER. MAKE SURE THAT YOU ARE USING HEAPING ¾ CUPS FLOUR WHEN REFEEDING. HOOCH MEANS THAT YOUR SOURDOUGH CULTURE IS HUNGRY!

• KEEP YOUR SOURDOUGH STARTER IN A WARM BUT DRY PLACE.

FAQ’S• WHAT IF NO BUBBLES ARE APPEARING?-SOMETIMES YOUR STARTER IS SLOW TO GET GOING. MAKE SURE YOUR SPOT ISN’T TOO COLD, AS THIS CAN SLOW SOURDOUGH CULTURE GROWTH

• IS WHOLE WHEAT FLOUR OK?-IT IS MUCH MORE DIFFICULT TO MAKE A WHOLE WHEAT SOURDOUGH STARTER. MAKE A STARTER WITH WHITE WHEAT, BUT FEEL FREE TO USE WHOLE WHEAT FLOUR WHEN MAKING THE ACTUAL LOAF

CHECK OUT MORE INFO AND RECIPES

• FOR MORE INFORMATION ON SOURDOUGH-MAKING AND OTHER HEALTHY RECIPES, PLEASE VISIT:

• WWW.THEPANACEAKITCHEN.COM

How to make your own homemade sourdough starter from scratch

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