Let’s make sourdough starter!

One of the benefits of traditionally prepared sourdough bread is the satisfaction you get from knowing that it not only tastes better but it is better for you. Using soaked flour (that’s what we’re doing when we make sourdough starter) then resting the prepared dough for at least a day gives it time to break down the phytic acid allowing our bodies to absorb minerals better. Eating foods high in phytic acid frequently can result in mineral deficiencies over time. For a more thorough understanding of phytic acid check out this article on healthline.com.

This is a very basic and easy recipe. We use freshly ground rye flour (we found it has a nice tang and seems to activate quicker than whole wheat or even unbleached white flour) and water.

Basic tools you will need:

• Quart-sized jar with lid ring
• Thin towel, muslin, or cheesecloth
• Rye flour (either store-bought or ground at home)
• Water (it is important to either use spring water or distilled water if you use municipal water since it usually contains chlorine to reduce pathogens which will inhibit growth of your culture. If you have well water that is not treated that should work fine – that’s what we use and we haven’t had any problems with it)

Basic Directions:

• Measure out 1/2 cup water into your jar
• Add 1/2 cup flour
• Stir with a non-metal spoon until flour is mixed with water. There will be lumps, don’t worry about that.
• Cover with your cloth and “lock” it on with the lid ring
• Feed your starter every 24 hours with 1/4 cup water and 1/4 cup flour
• After 5-7 days it should be bubbly and ready to use.
• Store it in the refrigerator and make sure to feed it once a week.

Once you have an active starter you’re ready to make bread. (see video below for details)

• To use, remove from refrigerator 24 hours before using and feed it like you normally do. It should be room temperature for best results.
• Remember to feed the starter after you use it – 1/2 cup flour and 1/2 cup water. I usually feed mine daily for a few days after using it to get it back up to the level we need. I like to keep it around 3 cups because we use 2 cups in our recipe which makes 4 loaves of bread

You can add any seeds or spices to the basic recipe to make a unique and nutritious bread for your family. Experiment with different flours as well.