How To Make A Sourdough Starter

by Kate on March 5, 2013

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So you want to make some sourdough? First it all starts with well,… a starter. A little flour, water, and you’ll be catching wild yeast in no time. Then with that concoction of wild yeast and beneficial bacteria you’ll be baking crusty, chewy sourdough with the best of them. Sourdough is my all-time, numero uno, favorite bread of them all.

The thing I find so interesting about sourdough bread in particular is that if you cultivate your own starter from scratch it’s unique to you and the area where you live. The wild yeast that is caught where you live versus wild yeast cultivated where another person lives will contribute to the unique flavor of the bread you bake. Water also plays a role as well.

Day 9 copy

Cultivating your own starter takes a bit of time and patience but it’s an interesting experience and in the end you have the base for incredible bread. Realistically, if you take care of your starter it could live forever. There are sourdough starters out there that have been going on for hundreds and hundreds of years which I find to be really amazing. I have two now. One I’ve had for nearly a year and now I’ve made another one for you all to show you how you can make one all your own.

The process is simple and only requires about 5 minutes of your time a day then just sit back and watch it grow. On Food Fanatic, you can read all about the easy process of this Sourdough Starter Recipe!



One Year Ago: Hazelnut Muffins Two Ways

Two Years Ago: Snickerdoodle Pie

{ 14 comments… read them below or add one }

Carrie @ poet in the pantry March 5, 2013 at 8:59 am

We have sourdough on the mind! I was thinking just last week about our sourdough experiment and I have something in the works for next month with it. 😉


Kate March 5, 2013 at 8:01 pm

Ooo! I can’t wait to see what you have up your sleeve! I’ve been doing lots with the sourdough lately. Trying to play around and see what all I can do with it beyond just a regular loaf. Loving the results!


foodwanderings March 5, 2013 at 10:53 am

I dabbled in sourdough starters but I really wish to tackle it more. Thanks for this helpful post.


Kate March 5, 2013 at 8:02 pm

I had tried it a few times a while back and it took some time to have success. For me, my biggest problem was actually the temperature of my house. Once I got my starter warmer, it thrived and grew wonderfully. Good luck if you give it another try!


Barb | Creative Culinary March 5, 2013 at 11:09 am

I haven’t made a sourdough starter in years; my daughter and her friends usually have some to share; but I’m thinking I might want to…I’m not nuts about my daughter’s water, would be interesting to see if I can notice a difference using mine.


Kate March 5, 2013 at 8:03 pm

Ooo! I would be so curious to hear the results if you decided to give it a go.


Lindsey March 5, 2013 at 3:05 pm

i’ve always been to intimidated to try this. thanks for the recipe


Kate March 5, 2013 at 8:07 pm

Nothing to be intimidated by. It really is an easy process. Sometimes things can start off a little slow but usually a few days in you’ll be seeing some bubbles and be good to go! Hope you give it a try and have success.


Kristin @ Dizzy Busy and Hungry! March 5, 2013 at 6:21 pm

Mmmm, I love sourdough. I would love to make my own. Maybe now I will! Love your blog and will be looking around at some of the other posts!


Kate March 5, 2013 at 8:08 pm

Thanks so much Kristin! I’m happy to hear you like what you’ve seen here so far and hope you’ll give making your own sourdough a try. Good luck!


cooking rookie March 5, 2013 at 10:58 pm

Wow, such beautiful crumb! I bet it taste delicious! I have not been successful with sourdough so far, so I am cheating and using buttermilk and lemon when I want a sourish effect :-). I should try your technique.


Kate March 6, 2013 at 9:37 am

Ahh! I’ve never used buttermilk and lemon to produce a sour-ish bread. I think I’ll need to give that a try myself. Creating a sourdough starter is a unique experience and the bread you can make with it is just incredible.


precious harewood June 20, 2015 at 11:43 pm

Can I substitute the pineapple as I’m allergic?


Kate June 20, 2015 at 11:57 pm

You most definitely can! I’ve used this particular method with pineapple juice and had success in the past but I’ve also used this method which calls for nothing more than flour, water and time!


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