How to create a starter using dry active yeast
Looking for a simple way to make a starter? You came to the right place!
In this blog post, we'll tell you everything you need to know about making a starter from scratch! So let's start'er without a hassle :)
First things first, there are many ways of making a starter and there are no right or wrong options. One method might be good for one person and bad for another. You just need to find the right one for you!
This method is quick and easy, so if you're a beginner you'll be baking your first loaves within a few days.
Here are the steps you should follow to create this starter:
1. Preparing your container
Clean a glass container using water and soap. Then, pour boiling water over it and allow it to cool down before draining it.
This step is important so that your new-born starter isn't contaminated by any bacteria present in the container.
2. Mixing the ingredients
In your glass container, mix together:
- 120 g of flour (0,265 lb)
- 120 ml of water (0,265 lb)
- 1/4 of a teaspoon of dry active yeast
If where you live in a hot weather, a.k.a. 79°F (26°C), we advise you to make your starter slightly thicker. All you have to do is add a bit more flour.
3. Let it sit
Let it sit for 24h in a dark spot covered with a clean plastic wrap or lid.
If the outside temperature is above 79°F (26°C), we recommend you decreasing all of the fermentation periods. So only wait 12h to follow the next step.
4. Feeding it
Keep only 1 tablespoon from the previous step and discard the rest. To the part that you kept, add:
- 2 tablespoons of water
- 2 tablespoons of all purpose flour (type 1)
Again, if the weather is hot, just add more flour and decrease fermentation periods.
Repeat this step for four days in a row. After this period, you will have a "standard" starter, and you will just have to keep it.
5. Keeping it
It's ideal to feed your starter every day. For that, you just have to repeat the previous step for as long as it exists.
If you are not planning on baking every single day, you can also keep it in the fridge and feed it once a week a few hours ahead before using it.
What we usually do is keep it in the fridge at all times. Whenever we want to use it, we feed it the day before and leave it in the fridge overnight. When we wake up, we take it out of the fridge and allow it to peak. Then, we just follow our regular recipe!
6. Using it
Every starter has what we call a "peak". Your starter will naturally grow and increase in volume after fed. So, the peak is the highest point it will reach. After reaching it, your starter collapses and loses it's gases.
The peak is the optimum moment to include it in your recipes, so make sure to track the growth of your starter so that you always use it at the best moment.
Usually, your starter has to at least tripple in size before it is actually good to use. This will show it is strong enough to ferment your dough in the time needed.
Identifying the peak:
To know how much your starter has grown, you need to identify where it before it was at after you fet it.
Some people like to wrap a rubber band around it's height right after feeding it, to keep track of it's original height, like this:
We like to mark it with a sharpie, also adding little marks to identify it's checkpoints. For example, we mark 2x, 3x, 4x, and so on.
When can I start using my starter?
After 3-4 days after starting the process and feeding it regularly at room temperature, your starter is ready to go!
If you have any questions, do not hesitate to contact us!
We want to hear your experience while creating your starter from scratch! If you want to share it with us, don't forget to tag us on Instagram and use #starterfromscratch !