Sourdough Starter is the earliest form of leavening we know of. Years ago before we had modern yeast to raise breads our ancestors used starter. There are records of sourdough from as far back as Ancient Egypt. We have record of Sourdough as early as the 17th century France. The starter was made using the same simple process we can use today.
How Starter Works
There are different varieties of grains that can be used in making Sourdough Starter, but the most popular one people are familiar with is made from wheat flour. The flour is mixed with water and the natural yeast from the air ferments the mixture creating the starter. Yeast feeds on the carbohydrates in the grain flour releasing ethanol and carbon dioxide. Ethanol is converted by bacteria into lactic acid which gives the sour taste. The carbon dioxide creates little bubbles that get caught in the stretchy bread dough and make it rise.
The Starter I have pictured here is just Whole Wheat flour and water. I covered the jar with a scrap of clean cotton tea towel. Some use cheese cloth, but I have found that the holes in cheesecloth are big enough for little gnats to get through in the summer. Air needs to be able to get through to the contents of your container, so don’t cover with an airtight lid.
Making the Sourdough Starter
Stir together one Cup of flour and one Cup of warm water in a non metal container. Use filtered or purified water as the Chlorine in most tap water will not allow the yeast to work. I used a 2 qt. pickle jar. Cover and let stand in warm spot on the counter. Stir the mixture with a wooden spoon twice a day. On the second day you should see tiny bubbles forming along the sides and on top of the mixture.
Your Sourdough Starter may separate, having a liquid layer on top, this is normal, just stir it together. On the third day stir in 1/4 Cup of flour and a little more warm water. This will feed your starter and keep it growing. You will need to add flour and water every other day to keep your sourdough starter working.
When Is Starter Ready?
When the Sourdough Starter has a sour smell and the surface is foamy looking you can use it to add to your recipe of choice. This generally takes at least 5 days. When you use some starter add equal amount of flour and water to the original mixture, this way you will always have starter working and ready to use.
The older your starter is the better it tastes. If you are not going to be using it for a week it will keep in the fridge. When you are ready to use bring it to room temperature and stir, your sourdough starter is ready to go.