The sourdough starter, the bubbling, floury heart of bread magic.
Starting one is a bit like adopting a very quiet pet that lives on your kitchen top, eats flour soup, and occasionally throws a tantrum by refusing to rise. But with a little love, a lot of patience, and maybe a name suitable for a rising star, you’ll have a lifelong friend.
How to Start a Sourdough Starter (a.k.a. Bread Baby)
What you’ll need:
Flour – Nelstrop Traditional Strong White works very well, or if desired, 1820 wholemeal, rye or spelt will add a stronger flavour profile.
Water - filtered or dechlorinated if you can, but tap water works fine, the temperature of the water is more important. The starter works at its best in a temperature range of 21-24°C and an important part in controlling this is managing the temperature of the water.
A jar or container that has a lid - Your container will need to allow for the starter to eventually double or even triple in size.
The Science behind your Sourdough Starter
A sourdough starter is a symbiotic culture of wild yeast and lactic acid bacteria (LAB), nurtured in a simple medium of flour and water. Over several days, these microbes colonise the mixture, feeding on carbohydrates in the flour and producing gases and acids that leaven and flavour the bread.
Breaking down the early stages
Day 1: "It’s alive!... kind of."
1. Mix 100g of Nelstrop flour and 100ml water in your jar.
2. Stir it until it is hydrated.
3. Loosely cover (a lid resting on top or cloth secured with a rubber band).
4. Let it sit somewhere warm-ish (around 21-24°C).
Now name it. Yes, really.
Suggestions:
Doughy Parton
Yeastie Boi
Sir Rise-a-lot
Gluten McFlourface
Because let’s be honest — naming it means you’re emotionally invested, and you’re less likely to abandon poor Yeastie Boi on day 4 if things get weird.
Day 2–3: "Not much happening yet, but don’t panic."
You might see a few bubbles. It probably smells a bit like wet flour. Perfect.
Discard about half of the starter (yes, bin it) and feed it again:
100g flour
100g water
Do this every day, like every living thing your starter needs regular feeding but eventually, your starter will also feed you.
Day 4–7: "It’s alive!"
Now your starter should:
Smell tangy, maybe like yogurt or mild vinegar.
Look bubbly and lively.
Double in size within 4–6 hours of feeding. (Use a rubber band around your jar to mark the starting level)
Keep feeding it daily. It’s forming its personality. You’re bonding.
What Key Microorganisms are Involved? (If you don’t like chemistry/ biology/ any kind of detail you are welcome to skip this section!)
1. Wild yeast:
The primary wild yeast in most sourdough cultures is Saccharomyces cerevisiae, though other species like Candida milleri and Kazachstania exigua often thrive as well.
These yeasts:
· Ferment sugars into CO₂ (leavening the bread) and ethanol.
· Are more acid-tolerant than commercial baker’s yeast, allowing them to thrive in the low pH environment created by bacteria.
2. Lactic acid bacteria (LAB):
The dominant LAB species are often Lactobacillus sanfranciscensis (particularly in cooler temperatures), along with Leuconostoc, Pediococcus, and Weissella.
These bacteria:
Produce lactic acid and acetic acid, which give sourdough its distinctive tang.
· Contribute to shelf life and aroma.
The Chemistry of Starch Breakdown:
1. Starch is the main food source, making up 70–75% of flour by weight.
2. Naturally occurring enzymes in flour, especially amylase, catalyse the hydrolysis of starch.
3. Amylase breaks down starch into:
· Maltose (a disaccharide of glucose)
· Glucose (simple sugar)
4. These sugars are then:
· Metabolized by yeast → produces CO₂ + ethanol
· Metabolized by LAB → produces lactic acid + acetic acid
This enzymatic activity is crucial in the first few days when microbes are establishing themselves and need accessible sugars for growth.
Day 6–10: "Rising to greatness."
If it’s consistently doubling, has a nice tangy smell, and isn’t trying to crawl out of the jar to overthrow you, congrats — it’s ready to bake with.
Quick summary: What's Happening?
1. You mix flour + water.
2. Native yeasts and LAB (from the flour, air, and your hands) move in.
3. Starch is broken down by amylase into sugars.
4. Yeast eats sugars → bubbles (CO₂).
5. Bacteria eat sugars → acids (flavour + preservation).
6. After about 6–10 days, you have a robust, balanced culture ready for baking.
Final Hints & Tips to Care for Your New Bread Baby
Make sure your starter gets nothing but the best: Nelstrop flour (obviously), consistent feeding, comfortable storage temperatures, and an occasional kind word.
And remember: if you ever feel like you’ve failed your starter — you haven’t. Everyone has neglected their bread baby at some point. There’s a chance you can just scoop out the weird parts, feed it again, and whisper, “You’re doing amazing.”
Final Tip:
Take a selfie with your sourdough after its first successful rise. You'll want to remember the day Yeastie Boi rose to the occasion.
Happy fermenting!
5 Key Tips for Caring for Your Sourdough Starter
1. Feed Consistently
Use a consistent ratio (e.g., 1:1:1 or 1:2:2 of starter:flour:water by weight). Feed once every 24 hours at room temperature, or weekly if stored in the fridge.
2. Use the Right Flour
Whole grain flours (like wholemeal, spelt or rye) contain more nutrients and microbial diversity, which help jumpstart fermentation.
3. Keep It Warm (But Not Hot)
Ideal fermentation temperature: 21–24°C. Too cold slows activity; too hot may kill the culture or favour unwanted microbes.
4. Discard Regularly
Removing a portion before feeding prevents overpopulation and keeps acid levels in check, maintaining a healthy, balanced ecosystem.
5. Watch for Signs of Health
A healthy starter:
· Doubles in 4–6 hours after feeding
Has a pleasant tangy aroma (not putrid or alcoholic)
· Is bubbly and cohesive
Sourdough Starter Troubleshooting Guide
Sourdough Recipe
500g Nelstrop Traditional Strong White
12g Salt
150g starter
325-350ml Water
Method
1. Mix the Ingredients
In a large mixing bowl or stand mixer, combine the bread flour, starter, water and salt.
Start the mixer on a slow speed to incorporate ingredients and hydrate the dough. Use a higher speed to develop the dough. The dough needs to be smooth and elastic and have a finished dough temperature of around 26°C.
2. Bulk ferment
Place the dough in a lightly oiled bowl and cover it with a clean tea towel or plastic wrap.
Let it rise in a warm place for 1 hour.
(Tip Proofing Spot: A warm, draft-free area is ideal for the dough to rise.)
3. Fold the Dough
After the first hour fold the dough and continue bulk fermentation for another hour.
4. Scale the dough.
Cut the dough piece in half, about 500g each and round the dough pieces up. Cover and rest for another 45 minutes.
5. Moulding
Mould the dough pieces into the required shapes. Place the dough into proving baskets.
6. Proving
Cover the dough again and let it rise for 2-6 hours this will be dependent on the temperature of the room, manage this by placing the loaves into a warm place in winter or in the fridge for a period of time in the summer, the loaves can be kept in the fridge overnight.
When fully proved the loaves should show give when touched softly but show enough resilience to not collapse when pressed.
7. Preheat the Oven
While the dough is rising, preheat your oven to 250°C (500°F).
(Tip) Place a small pan of water at the bottom of the oven to create steam just prior to baking, which helps give the bread a crispy crust.
8. Bake the Bread
Drop the temperature to 220°C (450°F) and bake the loaf in the oven for 25-40 minutes.
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom.
Tips
The amount of water in the dough will influence the holes in the crumb; more water usually means more holes.
The recipe is flexible enough so you can substitute in part 1820 wholemeal, rye or spelt flour for the white flour. Nelstrops Malt flake or Multiseed and flake also make tasty alternatives.
