It seems like every decade or so, the Sourdough Craze comes back in full swing. As you are reading this Fitbit, I’m sure you know of at least one person (probably more) who has a Sourdough starter brewing in their kitchen, monitoring the little concoction with high hopes it evolves to the next phase.

I’ve been there.

It took work, several trials, more than a little frustration, and some serious prayers…but alas, I have my starter. And hopefully, this Fitbit will assist you in creating your own as well.

The Science Behind Sourdough Starters

A sourdough starter is essentially a fermented mixture of flour and water. It’s the natural equivalent of commercial yeast, consisting of wild yeast and beneficial bacteria that work in tandem to transform your bread dough into the perfect loaf.

1. Microbial Activity:
   When you mix flour and water, microorganisms from the air, the flour, and your environment begin to populate the mixture. These include wild yeast (mainly Saccharomyces cerevisiae) and lactic acid bacteria (LAB), including strains such as Lactobacillus and Pediococcus. The wild yeast ferments the starches in the flour, producing carbon dioxide (CO₂), which makes the dough rise. Meanwhile, the lactic acid bacteria produce organic acids like lactic and acetic acid, which give sourdough its characteristic tangy flavor.
2. Fermentation Process:
   During fermentation, the yeast consumes the sugars in the flour, converting them into alcohol and CO₂ gas. This gas creates bubbles that help leaven the dough, giving it a light, airy structure. The bacteria, on the other hand, thrive on the sugars as well, but their job is to create the flavors and acidity that distinguish sourdough from other types of bread.
3. Time:
   Unlike quick-rise breads that use commercial yeast, sourdough starters require time to develop and mature. The more time the starter spends fermenting, the more complex the flavor becomes. This slow fermentation process also contributes to the slightly tangy taste of sourdough. 

Why Sourdough is Better Than Regular Bread?

If you by chance caught the documentary, “Live to 100: Secrets of the Blue Zones”, you probably noticed that sourdough bread was a staple. If you are unfamiliar with the series, a “Blue Zone” is a region of the world where people live longer, healthier, and overall better lives. “Eat Wisely,” was one of the four major tenants, that Dan Buettner found to be a common factor among the five communities he researched. Sourdough Bread, made the right way, can be one of the healthiest breads to eat. It provides us with the following:

1. Better Digestion:
   The long fermentation process involved in making sourdough results in the breakdown of phytic acid, a compound found in grains that can inhibit the absorption of essential minerals like zinc and iron. This makes sourdough easier to digest and more nutritious compared to regular bread, which often doesn’t undergo a similar fermentation process.
2. Natural Leavening:
   Unlike store-bought bread, which typically uses commercial yeast, sourdough relies on wild yeast and bacteria that naturally occur in the environment. This not only gives it a distinct, tangy flavor but also eliminates the need for artificial additives and preservatives that are often found in mass-produced breads. As a result, sourdough is considered “purer” and more authentic.
3. Lower Glycemic Index:
   The slow fermentation process in sourdough bread breaks down some of the starches, making it have a lower glycemic index (GI) than regular white bread. This means that sourdough causes a slower, more controlled rise in blood sugar, which can be beneficial for those managing blood sugar levels or those simply looking for a more balanced energy release throughout the day.
4. Probiotics:
   Sourdough starters contain beneficial lactic acid bacteria that contribute to a fermented, tangy flavor. These probiotics can support gut health by promoting a balanced microbiome. Although most of the bacteria don’t survive the baking process, some beneficial compounds from the fermentation remain in the bread, offering health benefits.
5. Longer Shelf Life:
   Due to its natural acidity, sourdough has a longer shelf life than regular bread. The lactic acid produced during fermentation helps to inhibit mold growth, meaning your homemade loaf can stay fresh for longer without the need for artificial preservatives.

How to Make a Sourdough Starter from Scratch

As I mentioned earlier, you can create your own sourdough starter, to receive its numerous health benefits, however, it does require patience…. And a little trial and error.

Here’s how to get started:

Ingredients

• Flour: You can use whole wheat or all-purpose flour, but whole wheat flour tends to have more nutrients, which can help jumpstart the fermentation process.
• Water: It’s best to use filtered or dechlorinated water to avoid inhibiting microbial growth.
• Time: Be prepared for at least 5–7 days of regular feeding and observation.

Step-by-Step Instructions

1. Day 1 – Mix the Initial Starter
   In a clean bowl, combine 50g of flour with 50g of water. Stir well until no dry flour remains, then cover loosely with a lid or cloth. Let it sit at room temperature for 24 hours. This first mixture is your “starter.”
2. Day 2 – First Feeding
   By now, you may see a few bubbles in the mixture, or it might remain still. Either way, it’s time to feed the starter. Discard half of the mixture (about 50g) and add 50g of flour and 50g of water to the remaining starter. Stir, cover, and leave at room temperature for another 24 hours.

1. Day 3–4 – Regular Feedings
   Continue the same process of discarding half and feeding the starter with fresh flour and water every 24 hours. Over the next few days, you should begin to see more bubbles, and the starter should start developing a slightly sour aroma. At this stage, the wild yeast is establishing itself.
2. Day 5–7 – Strengthening the Starter
   By now, the starter should be bubbling enthusiastically and have a pleasant, mildly sour smell. Once you believe you’ve successfully gotten to this point, it’s important to test its “readiness.” You can perform a simple “float test”: Take a small spoonful of starter and drop it into a glass of water. If it floats, it’s ready to use. If it sinks, continue feeding the starter for a few more days.
3. Maintaining Your Starter
   If you’re not planning to bake immediately, you can store your starter in the refrigerator and feed it once a week. To keep it active, you’ll want to bring it to room temperature and feed it at least once before using it in baking.

Common Challenges and Troubleshooting

Creating a sourdough starter can be a rewarding journey, but it does come with some challenges. For my part, I struggled a bit with the temperature of my home.

On Day 1, I mentioned, “Let it sit at room temperature for 24 hours.” Room temperature can mean vastly different temperatures to different people. My home is always nice, crisp, 68 degrees. My dear friends are from South Africa, and they keep their home at a sweltering 75. Normal room temperature is considered around 70. In the winter months, as we try to save on electric and gas bills, the temperature might be much lower, or during the heat of summer, our homes might be hotter. I was keeping my home too cold, and the process was taking much longer than it should have. Room temperature will absolutely impact your starter, so be aware of the temperature of the location of the starter, 24 hours a day.

Here are a few other common issues you might encounter and how to troubleshoot them:

• Starter Isn’t Bubbling: This could be due to using chlorinated water or too cold a temperature. Try using filtered water and placing the starter in a warmer area (ideally between 70°F–80°F).
• Bad Smells (like rotten or foul odors): A strong, unpleasant smell is a sign that the starter has been contaminated or has gone anaerobic. If this happens, discard it and start again, making sure to keep your containers clean.
• No Activity After Several Days: Sometimes it can take longer for wild yeast to get established. Don’t be discouraged—keep feeding it regularly, and make sure you’re discarding enough of the old starter to give the new yeast room to grow.

Conclusion

Making a sourdough starter from scratch is both a science experiment and an art form. With a little patience (sometimes a lot) you can nurture your own living culture of yeast and bacteria that will provide the foundation for many sourdough bread loaves to come. Beyond just the satisfaction of baking, sourdough offers a unique combination of flavor, nutrition, and health benefits that regular bread can’t match.

I laud you, for making a better choice to “eat wisely,” and wish you well as you begin the journey of creating your first sourdough starter. May Athena’s spirit be with you, as you dive into this ancient bread-making process.