A sourdough starter is a living mixture of microbes, flour and water giving sourdough its unique flavor and texture. Often called the mother, the starter includes naturally occurring wild yeast and lactic acid bacteria (LAB).
The microbes are in the air, on hands, clothes, fruit and vegetables and on the flour itself. Many bacteria can cling comfortably to a yeast cell, several of which can travel on a dust mote, all unseen by humans.
Remarkably, yeast and many bacteria can't move on their own yet travel hundreds of km. Yeast can also secrete glue to stick to mobile substrates, or stay in one place as other microbes glide by.
In the sourdough starter, yeasts consume sugars in the flour and produce carbon dioxide, causing the bubbles. Bacteria like Lactobacillus produce lactic acid.
This lowers pH and contributes to the tangy flavor of sourdough. Acetic acid bacteria busily consume alcohol produced by yeast to create acetic acid, another subtle layer of flavor.
A common ester made by these microbes is ethyl acetate, fundamentally a fusion of alcohol and acetic acid. It produces a pleasant fruity scent to compliment the profile.
Unlike commercially produced yeasts, a sourdough mother forms as a slow and natural process. Patience and regular feeding are needed to maintain the balance of activity and flavors of yeast and bacteria.
The creation and care of a sourdough starter is paramount in artisan baking. The starter is a rich community of microorganisms. When nurtured and nourished, a starter can last indefinitely.
Sourdough starters can be customized. Depending on choice of flour and the environment it’s kept, the starter develops distinct qualities. Rye flour has a robust flavor, while whole wheat is used for faster performance.
How to Make A Sourdough Starter
Creating a sourdough starter or mother is surprisingly simple, requiring only flour, water, time and patience.
Needed:
Flour: All-purpose flour is all right. Whole grain flours, such as whole wheat or rye, can enhance the nutrient profile and speed up fermentation. Grains contain glucose as complex polysaccharides.
Water: Filtered or bottled, or tap water set out for 24 hours to let chlorine evaporate. Chlorine is an enemy of microbes.
Glass jar or bowl, with lid or cloth cover, big enough for feeding and doubling the starter
Time: 7 - 10 days
On day one, mix 1/2 cup of flour with 1/4 cup of water at room temperature in jar or bowl. Briskly stir the mixture until no dry flour remains, then loosely cover with a lid or cloth.
Place jar in a warm dark spot (21°- 24°C or 70°-75°F) for 24 hours. Bubbles start to form within the timeframe, a sign the wild yeast and bacteria are active. If not, re-cover the vessel and wait another 24 hours.
When bubbling is visible and steady, discard half the starter and add another 1/2 cup of flour and 1/4 cup or so of water. Stir well and cover loosely again. Discard is necessary to avoid acid buildup in the mother.
Feed the mother every 24 hrs for 5-7 days. With each feeding, more bubbles appear along with a developing sour aroma. The starter is ready when it doubles in size within 4-6 hrs of feeding and smells strongly sour.
Once established, sourdough starter can be stored in the fridge. This slows down fermentation, but it still needs to be fed weekly. Before baking, bring it back to room temperature and feed it again to reactivate it.
Troubleshooting: Common Issues
If Mother Doesn’t Bubble
If no bubbling starts in the first few days, check flour freshness and water quality. Temperature is important as the yeast needs warmth to prosper. Sunlight or brightness can also hamper yeast activity.
A Layer of Liquid Forms
A thin layer of liquid on top of the starter is known as hooch. This is created by the yeast producing H2O, and indicates the microbes are hungry. Stir it in or pour it off before adding more flour and water.
Off-Putting Smells
A sour aroma is normal. Strong, unpleasant odors can come from organisms like mold. If the starter smells bad, it may be wise to start anew.
Baking with Sourdough Starter
The starter can be used in different recipes, but especially for sourdough bread. To make the dough, combine starter with additional flour, water, and salt to taste. After bulk fermentation and shaping, the bread can be baked. Check online for recipes.
Non-Fiction Books:
Fiction Books:
READ: Lora Ley Adventures - Germanic Mythology Fiction Series
READ: Reiker For Hire - Victorian Detective Murder Mysteries