Easy Sourdough Starter Guide

Summary by Krater

This video provides a step-by-step guide to making a sourdough starter from scratch, broken down into capture, cultivate, and maintenance stages over six days.

From the video

Answers: How do I make a sourdough starter from scratch step-by-step?

• sourdough starter
• wild yeast fermentation
• starter feeding schedule
• flour hydration
• float test for sourdough

Ingredients

• 100 g Whole Grain Rye Flour
• 150 g Filtered Water
• 35 g All-Purpose Flour

What it concludes

• Using whole grain rye flour provides more fermentable nutrients and sugars for lactic acid bacteria and wild yeast.
• Letting water sit dechlorenates it and brings it to room temperature for reliable temperature control.
• A higher water hydration creates more vigorous fermentation in the initial capture stage.
• Discarding half of the starter and feeding it daily cultivates wild yeast and outcompetes undesirable molds and bacteria.
• A successful sourdough starter will rise and fall within a 24-hour cycle and pass the float test in water.