Achieving a bubbly, balanced starter is easier than you think. I'll show you how to make your own sourdough starter from scratch with just a few simple ingredients and a little patience – no previous baking experience required. Let's begin!
Table of Contents
What is a liquid sourdough starter?
A liquid sourdough starter, sometimes called a wet starter or dough motor, is a type of starter used for baking sourdough bread. As the name suggests, liquid starters have a thinner, more runny consistency compared to traditional solid starters.
The main difference lies in the level of hydration, which refers to the ratio of water to flour in the starter. Liquid starters typically have a hydration level of 100% or higher, meaning the weight of water equals or exceeds the weight of flour.
For example, a common liquid starter recipe calls for equal weights of water and flour at 100g each to achieve 100% hydration. The high moisture content gives liquid starters a loose, dough-like texture that flows smoothly rather than holding a firm shape.
Liquid sourdough starters offer several advantages:
- The increased hydration creates an ideal environment for yeast and beneficial bacteria to thrive and produce more acid and gas. This extra rise gives the bread a lighter, airier crumb.
- The loose texture incorporates air bubbles easily when mixed into the dough, increasing rise.
- The higher moisture starter mixes smoothly into the dough, allowing home bakers to experiment with moist, sticky doughs suited to artisan breads.
The benefits of a liquid starter
A liquid starter is better than one sourdough starter due to the high water content. As a home baker, I've tried both and found that wet starters make better bread.
More Taste
The extra moisture allows for more fermentation. This results in more acidic flavors that add complexity to the bread. My most delicious artisan breads used a liquid starter in the dough.
Lighter bread
The thin, batter-like liquid starter mixes air well into the batter. Fully proofed bread results in a nice rise and light texture. With practice, you can get large, irregular air pockets in the crumb. Liquid starters help to make that rustic look at home.
I suggest trying a wet starter for your next homemade bake!
What you will need
To make a liquid sourdough starter from scratch, you'll need a few simple ingredients and kitchen tools. Let's take a quick look at the essentials.
Whole wheat flour
The base of your starter is 100 grams of unbleached whole grain flour – usually whole wheat. The natural yeast and bacteria present help start fermentation.
Filtered water
Use 100 grams of lukewarm filtered water, not tap water, which inhibits fermentation. The beginner prefers pure H2O at room temperature.
Jars and other supplies
You will need a jar or glass container to house your new engine and allow it to double or triple in size. A digital kitchen scale helps in accurately weighing the amounts of flour and water. And you'll need a clean spoon to mix it.
This covers the main ingredients and quantities! With:
- 100 grams of whole grain flour
- 100 ml of filtered water
- a 1 liter glass jar
- digital scale
- SPOON
… you have everything you need to mix up a homemade liquid sourdough starter. Simple ingredients are easy to gather from a well-stocked bakery kitchen. Now the fun begins!
How to make a liquid sourdough starter
Day 1
- Combine 100g of whole wheat flour and 100g of filtered water in a jar
- Mix well until fully incorporated into a thick, loose batter
- Cover the jar loosely and leave at room temperature for 24 hours
Day 2
- Remove and discard half of the starter (about 100g)
- Add 50 g of whole wheat flour and 50 g of filtered water
- Mix well until completely combined and smooth
- Cover and leave at room temperature for 24 hours
Day 3
- Remove and discard half of the starter (about 100g)
- Add 50 g of whole wheat flour and 50 g of filtered water
- Stir to combine and coat loosely
- Expect to see some bubbles on the surface!
Day 4
- Pour half of the starter (about 100 g)
- Add 50 g of whole wheat flour and 50 g of filtered water
- Stir, cover and ferment for 24 hours
Day 5
- Pour in half the starter (now foamy and expanded)
- Add 50 grams of flour and 50 grams of water, mix and cover
- Let it double in size at room temperature
Day 6
- Discard half of the starter
- Feed equal weights of flour and water
- Signs of fermentation should be visible!
Day 7
- Throw away half, the food remains as before
- Your starter should be bubbly and tangy
- It is ready to be used in baking!
How to speed up the sourdough starter process
Keep your starter warm
Sourdough starters develop best between 75-85°F. Keep your starter at a warm room temperature as much as possible during the first week. You can place the jar near a warm appliance such as an oven or on a low-temperature heating pad. Heat speeds up fermentation, shortening activation time.
Use rye and whole wheat flour
The combination of rye flour and whole wheat flour initiates initial activity faster than other flours. Rye contains enzymes that promote fermentation while whole wheat feeds wild yeast well. Mix 100g of rye and whole wheat flour with 100g of filtered water to prepare your starter.
Increasing the frequency of feeding
Instead of feeding your newbie once every 24 hours, try feeding him 2-3 times a day. For example, eat in the morning, afternoon and evening. Additional foods accelerate bubble production, resulting in an active sourdough starter in just 3-5 days. Then resume daily feeding.
Common issues you may encounter and solutions
Making a liquid sourdough starter from scratch involves cultivating yeast and bacteria to produce a lively, bubbly mixture perfect for baking. However, beginners often encounter some common hiccups. Here's help identifying and solving three typical startup problems.
Dealing with mold
You may find it unclear mold growing on the surface of the starter or the sides of the jar. This indicates that unwanted bacteria have infiltrated the ecosystem. Scoop out and discard the mold, washing the jar in hot, soapy water. Then rebuild your starter from scratch with fresh ingredients in a sanitized container to control contamination. Feed a new starter every day until it becomes active again.
Managing Excess Alcohol (Hooch)
If your starter separates with a layer of pale yellow liquid on top, this “hook” is excess alcohol from over-fermented yeast. Mix again, discard half of the starter and resume feeding with regular amounts of flour and water. Frequent meals prevent the yeast from producing too much alcohol.
Encouraging fermentation
If your starter isn't puffing or doubling in size after feeding, the yeast may need a jump start. Try mixing a teaspoon of fresh active starter from a friend to introduce more wild yeast. Light your flour and use filtered water to restart the slow fermentation. Pay close attention to feeding until the starter grows.
Maintenance and storage
Once your liquid sourdough starter is bubbly and active, you'll want to keep it healthy for continued baking. The right one sourdough starter maintenance it is the key to longevity.
As an enthusiastic home baker, I prefer to bake weekly or more often. But life gets busy sometimes. Thankfully, liquid starters handle interruptions in their feeding schedule quite well.
The cooldown allows starters to rest
For vacations of a week or longer without baking, chill your engine in the refrigerator. The cold environment dramatically slows fermentation to a near stop. This allows wild yeasts and bacteria to sleep without dying.
To store, discard half of the starter as usual, feed the remainder, mix well and cover loosely. Place it in the back of the refrigerator away from the door. Refrigeration preserves starters for at least a month before the meals are needed.
Revival of cold starters
Remove the starters from the refrigerator the day before baking to let them wake up and regain activity. Dump half and dust with equal weights of flour and water.
Within 8-12 hours at room temperature, the chilled starters will double in size and become bubbly again. Wild yeasts and bacteria are revived in full fermentation power. Then your refreshed starter is ready to dry dough.
In summary, refrigeration allows you to safely store liquid sourdough starters for weeks between bakings. And reviving cold dormant starters is a problem.
Liquid starter for great sourdough
Liquid Sourdough Starters are an accessible entry point for aspiring bakers to making artisan sourdough bread at home. Their thin, dough-like texture encourages vigorous fermentation for maximum growth and complex flavor compared to stronger starters.
Putting this living leavening agent to work unlocks the full potential of sourdough right in your kitchen.
Frequently asked questions
How to make a liquid sourdough starter?
To make a liquid sourdough starter, mix together equal parts flour and water by weight (100% hydration) and let it ferment for 3-5 days, feeding it daily with equal parts flour and water until it bubbles and smells sour.
What is the difference between solid and liquid sourdough starter?
Solid sourdough starter has a lower hydration level (about 50-75%), resulting in a thick, dough-like consistency, while liquid sourdough starter has 100% hydration for a consistency similar to dough that flows more easily.
Is sourdough starter just flour and water?
No, the basic sourdough starter ingredients are flour and water, but a natural yeast called lactobacilli forms from the air and ferments the flour and water mixture into a bubbly sourdough starter for 3-5 days with the right food.
How to make a 100% moisturizing sourdough starter?
To make a 100% hydrated sourdough starter, combine equal parts flour and water in a jar, mix, cover loosely and leave to ferment for 3-5 days, feeding equal parts flour each day and water.
