Sourdough has been known as a kitchen staple as far back as 1500 BC in Ancient Egypt—and for good reason. The wild yeast and bacteria that ferment flour in sourdough breads create pre- and probiotics that are beneficial to human gut flora. Some research even shows that sourdough breads are easier to digest than yeasted ones and can be tolerated by some people who have mild gluten intolerance.
One way to begin a sourdough bread baking journey is to get some sourdough discard from a friend, neighbor, cousin, or lady at church. But if you can’t find anyone with a stash, starting sourdough from scratch is actually pretty simple.
To begin, in a clean 1-quart mason jar, combine one cup whole-wheat flour with one cup lukewarm purified water. Cover with a cloth and set in a warm spot in your kitchen. At my house, I keep starter on the counter above the dishwasher because when it runs, the quartz counter warms up just enough. Other favorite spots are near the stovetop or atop the refrigerator. We do not keep our starter in direct sunlight.
Each day, add a heaping tablespoon of all-purpose or wheat flour and an equal amount of filtered water, stirring to combine.
Sourdough starter takes about 10 days to turn into bubbly fermented flour. And adding a tablespoon a day is going to fill up your quart jar pretty quickly (as will the regular feedings once your starter is established). By day 10, when the mixture looks very bubbly and “alive,” you’ll want to remove some of the mixture to make room for more. This is your own personal “discard.”
