How to make a sourdough starter and sourdough bread

Everything You Need to Know About Sourdough Starter and Bread

Sourdough is a traditional, naturally fermented bread that has been cherished for centuries. Made with just three ingredients—flour, water, and time—it offers a deliciously tangy flavor, chewy texture, and impressive health benefits that set it apart from store-bought bread.

What is Sourdough?

Sourdough is a type of bread made using a live, fermented culture called a starter. This starter is a mix of flour and water that captures wild yeast and beneficial bacteria from the environment. Over time, these microorganisms ferment the mixture, creating the leavening needed to make bread rise without commercial yeast.

Why Sourdough is Better Than Store-Bought Bread

Easier to Digest: The fermentation process breaks down gluten and phytic acid, making sourdough gentler on the stomach.
Nutrient-Rich: Sourdough’s fermentation unlocks nutrients in the flour, such as B vitamins, zinc, and magnesium.
No Additives: Unlike store-bought bread, sourdough contains no preservatives, artificial flavors, or chemicals.
Lower Glycemic Index: Sourdough has a slower effect on blood sugar levels compared to refined breads.
Gut Health Benefits: The probiotics from the starter support a healthy gut microbiome.

Key Factors for Sourdough Success

Patience: Fermentation takes time, so start this process when you’re ready to wait a few days.
Temperature: The starter thrives at 70-75°F (21-24°C). Avoid very hot or cold environments.
Flour Quality: Use unbleached, high-quality flour for the best results. Whole wheat or rye flour can boost fermentation.
Hydration: The correct water-to-flour ratio is crucial for a bubbly, active starter. Use filtered water to avoid chlorine, which can inhibit fermentation.
Consistency: Feed your starter daily during the first week to keep it alive and healthy.