Top 3 Secrets to Successfully make a Sourdough Starter

In this part of my video series I share with you my 3 sourdough starter secrets to successfully AND easily make a sourdough starter from scratch! Whether you want to make a gluten free starter or a wheat starter…I’ve got your back!

Watch these videos if you are having any trouble getting your starter to be active. I hope it helps! Please contact me if you still have questions.

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WHAT TYPE OF SOURDOUGH STARTER DO YOU WANT TO MAKE?

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3 SECRETS TO SUCCESS – INTRO

ADAPTABILITY – MAKING A SOURDOUGH CULTURE!

I’ve learnt over the years that it is extremely important to be adaptable when working with a sourdough culture. They are live microorganisms after all and they have certain needs that need to be met! So here I’ll share with you how I have learnt to be adaptable to my ever changing environment which directly affects my starters!

SOURDOUGH STARTER SECRET #1: TEMPERATURE OF THE ENVIRONMENT

SOURDOUGH STARTER SECRET #2: WATER QUALITY

SOURDOUGH STARTER SECRET #3: FLOUR QUALITY

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How to make a Sourdough Starter (All-Purpose Flour)

In this series I hope to impart the knowledge necessary to give you all the tools you’ll ever need to make incredible sourdough intuitively! Whether your gluten-free or not! This incredibly easy to follow video series is a daily follow along that will show you how to make a gluten free sourdough starter from scratch! I'll also show you how to make a wheat sourdough starter from scratch! With this starter, you can create all sorts of incredible sourdough bakes that are vegan (no eggs, no dairy), allergen-friendly, refined sugar-free, oat-free, gum-free, soy-free, and nut-free! Please follow along with me as I share with you my intuitive approach to building & maintaining a sourdough starter, whether it's gluten free or not!

Total Time14 days d

Course: Baking, Fermented Foods, Sourdough, Vegetarian

Cuisine: ANY, Canadian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Fermented Foods, How To Gluten-Free Series, how to make a sourdough starter, How to make a sourdough starter gluten free, sourdough cultures, Sourdough Recipe, Sourdough Starter Recipe

Dietary Needs: Corn Free, Dairy Free, Egg Free, Nut Free, Rice Free, Soy Free, Vegan

Seasonal: All Seasons

How to Guide: How to Food Guides, How to Sourdough

Yield: 0

Author: Trish

Cost: $5-20

Equipment

• 2 Glass Jars (I use Bernardin 750mL Mason Jars)
• 2 Lids for Glass Jars (I use Ball spill proof lids)
• 1 Piece of cloth
• 2 Elastic bands (or can use tape)
• 1 Kitchen Scale (I love my mini digital scale from Lee Valley)
• 1 Wooden spoon or Chopstick (or non-reactive metal spoon)

Materials

• 600-1000 9 All-Purpose Flour (optional to use 1/2 rye or whole wheat flour)
• Water (either filtered or rested on countertop)
• 120 mL Pineapple Juice (make sure it's pure with no additives)
• 1 Glass writing pen (optional – can use tape with regular pen)
• 1 Notebook

Instructions

DAY 1 – AM

• Mix 30g all-purpose flour + 15g pineapple juice + 15g water

DAY 1 – PM

• Add 30g all-purpose flour + 15g pineapple juice + 15g water

DAY 2 – AM

• Simply mix your starter

DAY 2 – PM

• Simply mix your starter

DAY 3 – AM

• Simply mix your starter

DAY 3 – PM

• Mix. Discard 1/2 & keep 60g. Feed 40g flour, 20g pineapple juice, 20g water. Mix.

DAY 4 – AM

• Simply mix your starter

DAY 4 – PM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 25g pineapple juice, 25g water. Mix.

DAY 5 – AM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix. Can now use the discard to bake!

DAY 5 – PM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix. Make some pancakes tomorrow with your discard!

DAY 6 – AM

• Mix. Discard all but 35g (keep 35g). Feed 50g flour, 50g water. Mix. If it's not cold where you live, discard all but 30g.

DAY 6 – PM

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

DAY 7 – AM

• If your starter is very active (as per video) – Mix. Discard all but 30g (keep 30g). Feed 50-60g flour, 50-60g water. Mix.

  If your starter is lagging (as per video) – Mix. Discard all but 60g (keep 60g). Feed 60g flour, 56g water. Mix.

DAY 7 – PM

• ACTIVE STARTER?

  If your starter is very active (as per video) – increase Feed : Starter ratio.

  Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

  SLOW STARTER?

  If your starter is lagging (as per video) – Try bumping the ratio back again to 1 : 1 (Feed : Starter)

  Mix. Discard all but 60g (keep 60g). Feed 60g flour, 60g water. Mix.

DAY 8 – AM

• ACTIVE STARTER?

  If your starter is very active (as per video) – increase Feed : Starter ratio.

  Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

  SLOW STARTER?

  If your starter is lagging (as per video) – could be hungry! Slightly increase ratio Feed : Starter (4 : 3)

  Mix. Discard all but 60g (keep 60g). Feed 80g flour, 80g water. Mix.

DAY 8 – PM

• same as Day 8 – AM

DAY 9 – 14

• Mix. Discard all but 30g (keep 30g). Feed 50g flour, 50g water. Mix.

IN A HURRY DAY (see Day 10 evening video)

• If you are having a crazy day & can't find the time to feed your starter, follow these instructions.

  Discard all but 30g. Feed 100g flour, 100g water. Mix. No need to feed for 24 hours or until reaches peak rise again.

Video

Notes

• This is a video series. These written instructions are meant only to be an adjunct to the daily videos.

WHICH TYPE OF SOURDOUGH CULTURE WILL YOU MAKE?

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