A sourdough starter is a naturally fermented mixture of flour and water. It serves as a leavening agent for baked items like sourdough bread. Because of its acidic flavour and texture, sourdough bread and pastries are incredibly popular and well-liked. They’re also simple to digest.
Yeasts and bacteria in Sourdough
Sourdough starter gets its yeast and bacteria from the environment and from the grains used to make it. The flour and water mixture provides a nutrient-rich environment for wild yeast and bacteria that are present in the air, on the flour, and on the surface of grains to thrive and grow.
These wild yeast and bacteria feed on the natural sugars and starches present in the flour and water mixture, fermenting them into lactic acid and carbon dioxide, which cause the dough to rise and develop its characteristic tangy flavour.
The specific types of yeast and bacteria present in a sourdough starter might change depending on the location and environment in which it is made. This is why sourdough breads can have unique flavour profiles based on the geographic region where they are made and the specific grains and starter used.
How to get sourdough starter?
There are two main ways to obtain a sourdough starter: either by getting it from other people or by making it from scratch.
Many people choose to obtain a starter from other bakers, often from a friend or family member who has been maintaining a starter for many years. Alternatively, one can make a sourdough starter from scratch by mixing flour and water and letting the mixture sit for several days, during which time wild yeast and bacteria from the environment and the grains will begin to multiply and ferment the mixture.
The main difference between a sourdough starter that is many years old and one that is made from scratch is the complexity and diversity of the microorganisms that populate the starter. Over time, a sourdough starter becomes a stable ecosystem of yeast and bacteria, each species adapting and thriving in the environment created by the starter. Because of this, an older sourdough starter usually has a more varied and strong population of microorganisms than a younger one, which can help to produce bread with a more complex and subtle flavour profile.
Additionally, an older starter may be more resilient and resistant to environmental changes, such as temperature and humidity fluctuations, as it has had more time to adapt and establish itself. This can make it easier to maintain and use, and less prone to failure.
On the other hand, a freshly made sourdough starter might need more attention and care in the beginning in order to establish a healthy and stable population of microorganisms. It may also produce bread with a milder flavour profile until the microorganisms have had time to develop and adapt to their environment.
Sourdough starter recipe
Ingredients:
all-purpose flour
lukewarm water
Instructions:
In a glass jar with a lid, mix together 30 g flour and 25 ml water until a thick paste forms.
Cover the jar and let it sit at room temperature for 48 hours.
After 48 hours, discard about half of the starter and add another 30 g of flour and 25 ml of water to the remaining mixture. Stir well to combine.
Cover the jar again and let it sit at room temperature for 24 hours.
Repeat the process of discarding half of the starter and feeding it with fresh flour and water every 24 hours for the next 5-7 days, until the starter is bubbly, fragrant, and has doubled in size after feeding.
Your sourdough starter is now ready to use!
Troubleshooting sourdough starter
There are several common problems that may happen when working with a sourdough starter:
Not enough activity: If your starter isn’t rising or producing bubbles, it may need more time to ferment or a higher feeding ratio. You may also need to adjust the temperature or humidity of the environment.
Too much activity: If your starter is overly active and is doubling in size quickly after feeding, it may be because of high temperatures or an wrong feeding ratio. Try reducing the feeding ratio or moving the starter to a cooler environment.
Foul odour: A strong or unpleasant odour coming from your starter could be a sign of undesirable bacteria or mould. In this case, it’s best to discard the starter and start fresh.
Separation: If your starter is separating into layers or has a watery top layer, it may need to be stirred more frequently or fed more frequently to maintain its consistency. This often happens when you store the starter in the refrigerator.
Inconsistent results: If your bread is turning out differently each time you bake, it could be because of inconsistencies in your feeding schedule. Try keeping track of your feeding times and ratios and adjust as needed to achieve more consistent results.
Contamination: If your starter becomes contaminated with unwanted bacteria or mould, it may need to be discarded and started over. Make sure to use clean utensils and containers when working with your starter, and store it in a clean and dry area. It’s also important to keep it away from other sources of contamination (fermenting jars, fruits).
The key to success in sourdough baking is patience, practice, and a willingness to learn and experiment with new ideas. Sourdough starters can be kept alive for years or even decades by regularly feeding them with fresh flour and water. With time and dedication, anyone can create delicious and satisfying sourdough bread.
