This easy method for starting and maintaining your own sourdough starter will elevate your favorite bread recipes.

How to Make Sourdough Starter: Simple Sourdough Starter Recipe

Sourdough is another term for naturally leavened bread. Instead of (or in addition to) commercial yeast, sourdough bread is made with wild yeast, which is found on many foods, including [flour](https://www.masterclass.com/articles/bread-flour-guide). 

Harnessing the wild yeast in your flour is as simple as mixing equal parts flour and water and leaving the mixture in a warm location. This process will also promote the growth of lactic acid bacteria, which can give sourdough a tangy flavor. Once your sourdough starter is full of yeast and lactic acid bacteria, you'll start to notice signs of fermentation as the microbes consume the starch in the flour and release carbon dioxide, creating gas bubbles in the starter.

An active starter should be bubbly, but if left alone too long, the yeasts will start to convert sugar into alcohol, leaving a harsh-smelling syrup on top of a previously healthy starter. To prevent this, it's necessary to replenish your starter's nutrient supplies with fresh flour and water every few days. 

Sourdough starter is ready to bake with when it’s rising and falling predictably after each feeding and the aroma is sour but not acrid. To test the readiness of your starter, fill a small bowl with warm water and scoop a spoonful of starter. If the starter floats, it’s mature enough to help your bread rise. If it sinks, you’ll need to continue the feeding process until the yeast grows strong enough.

This easy method for starting and maintaining your own sourdough starter will elevate your favorite bread recipes.

Sourdough is another term for naturally leavened bread. Instead of (or in addition to) commercial yeast, sourdough bread is made with wild yeast, which is found on many foods, including <a href='https://www.masterclass.com/articles/bread-flour-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/bread-flour-guide","linkCopy":"flour","category":null}'>flour</a>. Harnessing the wild yeast in your flour is as simple as mixing equal parts flour and water and leaving the mixture in a warm location. This process will also promote the growth of lactic acid bacteria, which can give sourdough a tangy flavor. Once your sourdough starter is full of yeast and lactic acid bacteria, you&#39;ll start to notice signs of fermentation as the microbes consume the starch in the flour and release carbon dioxide, creating gas bubbles in the starter.

What Is Sourdough? 

An active starter should be bubbly, but if left alone too long, the yeasts will start to convert sugar into alcohol, leaving a harsh-smelling syrup on top of a previously healthy starter. To prevent this, it&#39;s necessary to replenish your starter&#39;s nutrient supplies with fresh flour and water every few days.

How to Maintain Sourdough Starter

Sourdough starter is ready to bake with when it’s rising and falling predictably after each feeding and the aroma is sour but not acrid. To test the readiness of your starter, fill a small bowl with warm water and scoop a spoonful of starter. If the starter floats, it’s mature enough to help your bread rise. If it sinks, you’ll need to continue the feeding process until the yeast grows strong enough.

How to Know When Sourdough Starter Is Ready

Basic Sourdough Starter Recipe

This easy method for starting and maintaining your own sourdough starter will elevate your favorite bread recipes.

This easy method for starting and maintaining your own sourdough starter will elevate your favorite bread recipes.
