Building Your Starter – Day 1

Happy Saturday! I know you’re excited. What better way is there to spend your Saturday than by making some sourdough?!? Not much I can think of.

Yesterday, I told you all about what exactly a sourdough starter is, and how easy it is to grow one! Today, we’ll begin the process of growing your very own wild yeast culture.

Let’s start with finding a place to keep your starter, preferably something with transparent sides. Both plastic and glass are okay, but don’t use metal. The fermentation of the starter will corrode the metal and can ruin your bowl over time and make your starter taste metallic.

I decided to go for a recycled pasta sauce jar. They’re nice because you can easily see if your starter has had any activity. Whatever you decide to store it in, make sure it’s not air-tight. You can cover it with saran wrap and secure with a rubber band or you can use a tupperware and poke a hole in the lid. I just stabbed the lid of my jar and that works just as well.

The next thing you want to do is weigh the empty container and write the weight down. I wrote it right on the bottom of the jar so I don’t lose it. By doing this, you can just weigh the whole jar (including starter), subtract the weight of the jar, and know exactly how much starter you have on hand.

Now it’s time to make your starter! Add 2 ounces (or slightly less than a half cup, for those of you not weighing ingredients) of coarse grind rye flour to your jar. Then, add 2 ounces (or 1/4 cup) orange juice, pineapple juice, or water.

Then, mix it all together! It’ll be a bit difficult to get all the flour incorporated, but work with it a bit until it is.

And you’re done! Replace the lid (with an air hole!) and set out on the counter. Don’t expect to see any activity yet… it’ll take a couple of days.

Congrats! You just took the first step toward building your own wild yeast culture. We’ll feed our new pets tomorrow. Until then, enjoy the rest of your Saturday!

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8 thoughts on “Building Your Starter – Day 1

  1. It’s quite challenging (and exciting) to be working with sourdough starter for the first time. Lot’s of trial and error, and a few very dense loaves of Sourdough. I’m really excited to master the art of sourdough starting! Looking forward to your next blog post 🙂

  2. I have tried to make rye starter, and thought it was doing fine. I went through all the steps and whent to make some squaw bread and the dough wouldn’t rise. I will try it again.

    • Once our starters are all ready to go, I’ll do a post on knowing when your starter is ready for use – this helps make sure your bread will rise. Keep tuned!

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