Sourdough baking has made a huge comeback in recent years, offering home bakers a simple, yet deeply satisfying, way to create delicious, naturally leavened bread from just flour and water. Whether you're new to sourdough or a seasoned baker looking to refine your skills, understanding the basics of the sourdough starter is key to unlocking endless possibilities in your kitchen.
In this blog, we'll dive into how to make your very own sourdough starter and explore some creative ways to use up that leftover sourdough discard, including recipes for pizza dough and crispy crackers.
How to Make Your Own Sourdough Starter
A sourdough starter is essentially a mix of flour and water that captures the natural yeasts and bacteria in the environment. These microorganisms ferment the mixture, giving your bread its characteristic flavor and rise.
Ingredients:
1/2 cup (60g) whole wheat or unbleached all-purpose flour
1/4 cup (60ml) water, filtered or at least room temperature
Instructions:
Day 1: Create the Starter
In a glass or plastic container, mix the flour and water until no dry bits remain. Cover loosely with a cloth or lid, and leave at room temperature (ideally 70-75°F). Allow the mixture to sit for 24 hours.
Day 2-7: Feeding the Starter
After 24 hours, you may start to notice a few bubbles, a sign that fermentation is starting. Each day for the next 5-7 days, discard half of your starter and feed the remaining half with the same amount of flour and water (60g flour and 60ml water). Stir well and loosely cover again.
By day 5, your starter should be bubbly and active. It's ready to use when it doubles in size within 4-6 hours after feeding.
Maintaining the Starter
Once your starter is fully active, store it in the refrigerator, feeding it once a week if you’re not baking regularly. Bring it to room temperature and feed it the day before you plan to bake.
Recipes for Sourdough Discard
One of the best parts about having a sourdough starter is the variety of ways you can use the discard, which is the portion of the starter you remove before feeding. Don't toss it! Sourdough discard can add flavor and texture to so many dishes. Here are two easy recipes to make the most of it.
Sourdough Discard Pizza Dough
This recipe is perfect for pizza night when you want a flavorful, chewy crust.
Ingredients:
1 cup sourdough discard
1 cup all-purpose flour
1/2 cup warm water
1 tsp salt
1 tsp sugar
1 tbsp olive oil
Instructions:
In a large bowl, mix the sourdough discard, flour, water, salt, sugar, and olive oil until it forms a sticky dough.
Cover the bowl with a damp cloth and let the dough rest for 2-4 hours at room temperature, allowing it to rise and develop flavor.
After resting, turn the dough out onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a ball and let it rest for another 30 minutes while you prepare your pizza toppings.
Preheat your oven to 475°F (245°C). Roll the dough into a thin circle, place on a pizza stone or baking sheet, and top with your favorite ingredients.
Bake for 12-15 minutes until the crust is golden and crisp.
Sourdough Discard Crackers
Sourdough discard crackers are a great snack that you can customize with your favorite herbs and spices. They're light, crispy, and perfect for dipping. Perfect for your charcuterie boards.
Ingredients:
1 cup sourdough discard
1 cup all-purpose flour
1/4 cup olive oil
1 tsp salt
1 tbsp fresh herbs (rosemary, thyme, or parsley) or 1 tsp dried herbs
Sea salt for sprinkling
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix the sourdough discard, flour, olive oil, salt, and herbs until a dough forms.
Roll the dough out onto the parchment-lined baking sheet as thin as possible (about 1/8 inch thick).
Sprinkle with sea salt and prick the dough with a fork to prevent bubbling during baking.
Bake for 20-25 minutes, or until golden and crispy. Let cool, then break into pieces and serve.
Why Sourdough?
Sourdough offers so many benefits beyond the taste and texture it adds to your baking. Thanks to the natural fermentation process, sourdough is easier to digest than commercially leavened bread. The lactic acid bacteria in the starter also produce more nutrients, making sourdough a healthier option. Plus, keeping a starter alive becomes a fun, rewarding process—you’re cultivating a living thing that feeds you in return!
What type of equipment do I need?
Below is a list of the equipment I use when I teach Sourdough Workshops. Don't focus on the name brands as much as just get an idea of what to have on hand. As an Amazon Associate I earn from qualifying purchases.
Sourdough Starter Container and Kit: https://amzn.to/3NbqsVD
Sourdough Bread Knife: https://amzn.to/3Tz1cMC
Dough Scoring Knife: https://amzn.to/3TB4xdN
Thin Spatula for Your Sourdough Starter: https://amzn.to/4evCViy
Thermometer : https://amzn.to/4edY8xK
Liquid Measuring Cups, Pyrex: https://amzn.to/3zAH8Cq
6 QT. Dutch Oven with Lid: https://amzn.to/3ZqQUBT
Cambro 2qt plastic container : https://amzn.to/4hh1ZMk
Conclusion
Making and maintaining a sourdough starter is a journey that opens the door to a world of delicious, homemade baked goods. Not only does it provide you with rustic sourdough bread, but it also offers endless opportunities to experiment with sourdough discard recipes like pizza dough and crackers. Give these recipes a try, and soon you'll be a sourdough pro, impressing your family and friends with your culinary creations.
Happy baking!
Comments