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  • Writer's pictureChristina V. Mills

Making Sourdough Starter. A 6 Day Journey from an Empty Jar to Fresh Bread.

From an empty jar to fresh bread.




I learned that you can pull yeast out of the air and make your own sourdough starter to make bread from anytime! Super excited to give this a try. Follow my 6 day journey.


All I did was add equal parts by weight flour and liquid. For me this was about 2 T liquid and 3 T flour.


The first day I added lemon juice, and every day after that, I added spring water. I was told not to use tap water because the chlorine prevents yeast growth. I left the lid on loosely and mixed it a few times a day. How’d it go? Watch til the end for the exciting results.


0:00 Intro

2:07 Day 2

3:56 Day 3

4:52 Day 4

7:18 Day 5

9:50 Day 6

10:08 Making Bread

11:09 How'd it Go?



 

Full Video Transcript



All right peace family this is Christina, and today I'm going to do something super fun. I'm going to make my first ever sourdough starter!


I am an intermediate baker. I've been baking since I was a teenager. I learned how to make pies and biscuits and things like that cookies, cupcakes,all that good stuff, and it's always been kind of a sporadic thing. Recently I've been baking a few times a week, and I'm really enjoying having fresh rolls and fresh biscuits and all that kind of stuff.


I've been watching YouTube, and I found this recipe for making your own sourdough starter, literally making your own yeast out of the air. Up until now, I've been using just active dry yeast, but even if you can't go to the store, you can pull yeast from the air just from using just wheat that you have or potatoes. I think that's super exciting. Also once you have your starter, you pretty much have like an ongoing supply of yeast to make bread.


All you do is just add equal parts by weight of flour and water or some type of juice on the first day and water after that. I'm going to use lemon juice and we're going to see how that goes. You could use grapefruit juice or lemon juice or lime juice. I just happen to have a lemon on hand, so I'm going to use that equal parts by weight flour and water or juice and then every day for five days keep adding that same amount. Afew times a day, mix up and just make sure that it's in a nice safe place. I'm going close it but not have it super tight and then hopefully after 5 days I'm going to have a nice big bubbly mason jar of yeast! Wish me luck. Hopefully it will be successful, and then at the end of this video I'm going to bake my first sourdough bread off of it and um we're gonna see how this goes.



Ingredients


3T Flour daily

2T Spring Water daily (avoid tap or chlorinated water)

(Optional) 2T Acidic juice (pineapple, lemon, lime, grapefruit) on 1st day ONLY

Jar with lid that allows air in


Recipe


Leave your sourdough starter on the counter.


Day 1 Add flour and water (or juice). Mix well a couple times a day.

Day 2 Add flour and water. Mix well a couple times a day.

Day 3 Add flour and water. Mix well a couple times a day.

Day 4 Add flour and water. Mix well a couple times a day.

Day 5 Add flour and water. Mix well a couple times a day.

Day 6 Add flour and water. Mix well a couple times a day. (optional)


By Day 5 you should have a bubbly batch of sourdough starter. You can bake with it on day 5, but the yeast will get stronger over time, so you may choose to wait a few days.


If you bake daily, you may choose to leave your starter on the counter, but otherwise put it in the refrigerator, and take it out the night before you plan to use it. If refrigerated, feed once a week. If on the counter, feed and use daily.



That's it!






Christina V. Mills is the creator of Liveology® Yoga Studios & Magazine and our products. She is a lifelong spiritual seeker, writer, and yoga teacher. Follow her on Instagram @morelifemoreyoga.













 

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Peace & Pineapples!

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