This article may contain affilate links. As an Amazon Associate I earn from qualifying purchases.

With a fully mature sourdough starter, homemade bread without commercial yeast is possible.

*originally posted September 2017*

Did you know that you can make your bread without the dried yeast packets? YES, you can! All you need is some flour and water.

Flour and water mixed together can catch the wild yeast in the air, creating a sourdough starter. Sourdough starters have been used for centuries, before the commercialization of dried yeast. It’s what the pioneers, settlers, and ancients used to make delicious, fluffy, homemade bread.

Why do you need a sourdough starter anyway, when yeast is readily available?

I love the idea of having something to make bread that I can control. There have been plenty of times in the last few years that commercial yeast is NOT available to buy. Plus, many believe there are lots of health benefits to a long rise in sourdough bread.

The flour and water mixing together and fermenting creates a SCOBY type environment, or a symbiotic culture of good bacteria and yeasts. They in turn, will convert the sugar and break it down, feeding the wild yeasts and causing them to multiply. This is what gives bread products their ability to “rise” and be fluffy and soft.

The bacteria will also reduce the phytaic acid in the flour, making it more easily digestible. Additionally, the fermenting process gives sourdough bread a delightful sour flavor that many have come to love.

Making your sourdough starter:

• Start by adding to a small mason jar 1/3 cup (or 50 grams by weight) flour of choice. You can use wheat, white, rye, or spelt, or combination of them.
• 1/3 cup (or 50 grams by weight) warm water. If you have chlorinated water, it’s best to allow it to sit at room temperature for 24 hours first. The chlorine can kill the yeasts.

Make your sourdough starter grow:

1. Add your flour and water to a mason jar.
2. Stir well with a wooden spoon. Some believe that metal can destroy the yeasts, and it’s best not to take chances, right?
3. Cover jar with either a lid, a cheesecloth or coffee filter.
4. Allow it to sit in a warm place for 2-3 days.
5. After that time, you should start to see bubbles and the starter “rising”.
6. Discard 1/2 of the mixture and add more water and flour. Stir very well.
7. A fully mature starter is commonly ready in 5-7 days. You’ll see lots of bubbles and a noticeable rise on the outside of the jar. To verify this, you can mark the outside of the jar with a dry erase marker, or even rubber band and note the time. It will double in about 4-5 hours before falling.
8. Follow with your recipe.

• 

• 

• 

• 

• 

• 

• 

Do I have to use a scale to make my starter, or make bread?

I have found better success when I use a common kitchen scale and weigh the ingredients. Weighing the ingredients will give you much more consistent results.

Of course, you CAN use standard volume measurements, such as cups or Tablespoons. Your results may be different, so keep that in mind.

Why do I need to discard half of my sourdough starter?

I know it seems like waste, but this allows the yeasts to build a better colony to make it stronger. This is because the new flour and water feeds a smaller amount of yeasts, and allows them to grow.

If you just keep adding to the starter, it will also become very sour as “weaker” yeasts die off, and remain. Discarding part of the starter helps it from being overly sour. You can add it to compost, or see some ideas on how to use it here.

What kind of flour should I use?

You can use all purpose flour, whole wheat flour, rye flour, or any combination of them. What I have found is that all white flour does rise faster, but falls and crashes faster. Wheat and rye take a lot longer to get a rise and get started.

So, the best idea is to use a combination of them. I like to normally use half all purpose and half whole wheat to make my starter. When I have rye flour on hand, I’ll add a bit of that in place of whole wheat.

Do I use a jar lid or cloth to cover my jar when making my starter?

I have tried with both a tight fitting lid, and a cloth. Both work equally well, but in my own opinion, the tight fitting lid created a more sour flavor. Now, if you like that, that’s totally great. I just prefer a cloth over my jar.

Have you ever made a sourdough starter? What will you make first?