Have you jumped on the sourdough bandwagon yet?
Sourdough is by far the one of the most accessible "jump start" to self sustainability.
In January of this year 2024 I made the decision to make my very own Organic sourdough starter from scratch. I did my research, I joined those facebook groups and I read multiple sourdough guides/books.
If you are wanting to make your own starter like I did I am going to share how.
Equipment:
- Kitchen scale (this is a must)
-Mason jar or any jar really + Lid
- elastic band
- unbleached flour ( I found rye & wholewheat really gave my starter a leg up)
- warm water (NOT hot)
Lets Start
- You need a 1:1 ratio to start out. Meaning you need equal parts Water & Flour. For me I used 60 grams water with 60 grams of flour. Let that that ferment for 24 hours in a warm not hot area in your house. I like to used the top of my fridge
- After 24hrs your Starter won't look like much to be totally honest. You will want to now use a 1:1:1 ration from now on. Meaning you need equal parts of Starter, water & flour. You will discard (literally throw it out. it is not usable yet) your starter (is the mixer you made yesterday) down to 60grams. Then add 60 grams of wam water into your 60 grams of starter and stir. Then to your water and starter mixture add 60grams of unbleached flower. Mark the jar with where your mixture is so you can track its progress.
- You will repeat this above step daily for 3-4 weeks to get the starter going. Meaning you will discard (throw out) back to 60 grams of starter. Then add 60 grams of water & 60 grams of starter. don't forget to adjust your elastic if needed.
- Over time your starter will start to grow! You now have an active starter. But it's not quite ready yet.
- Once your starter is doubling continuously (4-5 days in a row) you now have mature starter. You can bake! Your starter is also is also ready for the stage where you discard can now be kept. You will want to label your discard jar and store it in the fridge.
Happy homesteading friends
