The shelter in place order has led many to take up their whisks and spatulas and bake their hearts out. However, this has also led to may supplies that we are used to having available, yeast we’re looking at you, become near impossible to find.

Don’t despair, your dreams of turning your kitchen into your own personal bakery need not be lost, a sourdough starter is surprisingly easy to make. This is why we would like to show you how to make a sourdough starter with nothing but whole wheat flour and water. 

What Is A Sourdough Starter?

A sourdough starter is a concoction of flour and water that captures the wild yeast and bacteria that are present both in the ingredients and the air. This is so convenient because instead of having to buy yeast from the store, you allow the natural fermentation process to take place. Once your starter is ready to use it becomes akin to a low-maintenance pet that you keep in your kitchen and have to feed in order to keep it alive. 

Why You Should Make One

Well before all else, sourdough bread rests at the pinnacle of deliciousness. Once you have one you can add it to just about any recipe to pack in extra flavor. One of our favorite things to make with our starters is pancakes!

But research also suggests that the cultures in sourdough break down gluten, making it easier to digest.

Getting Started

The process of getting your sourdough starter thriving can take about five days.

What You’ll Need

If you have a kitchen scale that is ideal for measuring out ingredients, but if you don’t have a scale measuring cups work just fine.

• 1 cup(113g) rye or whole wheat flour(additional flour needed for feedings)
• ½ cup(113 g) cool water(filtered water preferably)

Feeding Your Starter

Ideas on what and when to feed your starter differ. For this guide, we will be recommending that you feed your starter twice a day after the first day that you put it together.

Day 1

Combine the flour and water in a non-reactive container. Clear glass is best as it lets you see the progress of your starter most easily. If you have a Mason or Weck jar on hand this is a great time to use it! In any case, you want to pick a container that will be large enough to accommodate the growth of your starter.

Once you have ensured that all of the flour has been incorporated into the mixture you want to cover it loosely and let it rest at room temperature for 24 hours.

Day 2

You may or may not have seen any changes after the first 24 hours. Bubbles or not just trust the process and continue on! In the morning and at night you must discard anywhere from 1/4 to 1/2 cup of your starter, depending on how much it has grown. Then add 1/2 cup rye or whole wheat flour and 1/3 cup water to the remaining starter. Mix well, cover, and let rest at room temperature.

Day 3

By this point, you should be noticing changes with your starter. An aroma, bubbles, and expansion all mean that you are on the right track. In the morning and at night discard anywhere from 1/4 to 1/2 cup of your starter, depending on how much it has grown. Then add 1/2 cup rye or whole wheat flour and 1/3 cup water to the remaining starter. Mix well, cover, and let rest at room temperature.

Day 4

In the morning and at night discard anywhere from 1/4 to 1/2 cup of your starter, depending on how much it has grown. Then add 1/2 cup rye or whole wheat flour and 1/3 cup water to the remaining starter. Mix well, cover, and let rest at room temperature.

Day 5

On day five you should expect your starter to have doubled in volume and have a multitude of bubbles. It is also normal for it to be giving off a tangy aroma at this stage so do not be concerned. In the morning and at night discard anywhere from 1/4 to 1/2 cup of your starter, depending on how much it has grown. Then add 1/2 cup rye or whole wheat flour and 1/3 cup water to the remaining starter. Mix well, cover, and let rest at room temperature.

If it is not at this stage yet continue feeding and discarding in the morning and at night until it reaches this point before moving on to the steps outlined for Day 6.

Day 6

 Discard all but 1/2 cup of your starter and feed it as usual. Let your starter rest at room temperature for 6 to 8 hours; by now it should be fully active, with bubbles breaking the surface. 

How To Tell If Your Starter Is Ready

One of the most common ways to tell if your starter is ready to use in recipes is to do what is referred to as the Float Test! All that you need to do is place a tablespoon of your starter in water and if it floats its ready to go!

Using Your Starter

When following a recipe simply remove as much of your starter as is called for! If you do not have enough at the time simply continue feedings until you do.

We can’t wait to see all of the wonderful things that you make with your starters! Feel free to tag us with your creations or documentation of your growing process on social media. We have started a starter on the day of this blog and will be updating you with its own progress!

Maintaining Your Starter

You’ll want to store your starter in the refrigerator and feed it regularly. Discard 1/4 to 1/2 C of you starter and give it 1/2 cup of flour and 1/3 cup of water once or twice a week. Make sure to mix well and time and now cover it. The container should not be airtight.

The night before you wish to use you starter, discard 1/4 to 1/2 C of you starter and add 1 C of flour and 2/3 C of water, then set it on your counter with a non-airtight lid (I use a piece of cloth!)

Ingredients:

• 2 Cup Raw Cashews
• 1Tbsp Sweetener (Agave, Maple Syrup, Honey, Unrefined Sugar)
• ~60 Billion CFU Probiotic (DFC Brand is Vegetarian or use any vegan probiotic, use as many capsules as needed)
• Water
  

1. Soak your Cashews in warm water for 6+ hours, I typically do it overnight. 
2. Separate the cashews from the water.
3. Put the cashew in a blender or food processor. Add about 1 cup of water, sweetener, and probiotics. 
4. Blend until smooth, you may need to add more water to get the consistency you want. 
5. Set yogurt in a bowl, cover with a towel (it needs to be something breathable), and store in a warm place (on your countertop is probably fine).
6. Let the yogurt sit for at least 6 hours. Then put it in the fridge! 
7. Eat it with the dried blueberries from our bulk fridge or fresh strawberries. YUM!

Tips: 

• At first, the texture will be similar to ricotta. Blend for longer to make it smoother. (I love ricotta! So I don’t blend it for too long)
• I like to add vanilla to give a little extra flavor!
• You must add some kind of sweetener, even if you don’t want it sweet! Probiotics need something to eat in order to grow!

Video Edited by Rachel Heleva, Marketing Specialist, Blog Written by Madison Suoja, Education and Outreach Specialist

Ingredients:

• 1 Cups of Rolled Oats
• 4 Cups of Cold Water
• 1 tsp Salt
• 1 tsp Vanilla
• Add Unrefined Sugar to Taste if you want it sweeter. (or use pitted dates, agave, or honey)
  

Materials:

• Blender
• Ultra Fine Cloth
  

1. Place all ingredients in the blender and blend for a minute.
2. Use a cloth to strain and put it in a container.
3. Put in the fridge.
4. Done!

Tips: 

• Use cold water. When you cook oats they form a goop. If you use warm water, your milk will be goopy.
• If you don’t have an ultra-fine cheesecloth or nut milk specific cloth, you can use a piece of cotton. It will take longer for the milk to drain and you will need to squeeze it out.