This is not the first time I’ve made a sourdough starter, but it is, I hope, the last. I’ve got the time now to take good care of it, and I want to pass this starter down to my grandchildren, especially because my six-year-old granddaughter helped me start this one today. Here’s how we did it.
First, we ground wheat berries in a coffee grinder. To two tablespoons of our fresh-made flour, we added two tablespoons fresh-squeezed orange juice. At least, it was fresh-squeezed a few days ago. It’s now several days old, but still tasty.
We poured the ingredients directly into an old-fashioned Le Parfait glass jar, the kind with a red rubber seal between the lid and the jar, and a thick wire clasp. We stirred the mixture in the jar real good with a fork, left the rubber ring off and left the lid ever so slightly ajar so the wild yeastie-beasties on the flour, in the juice and floating in the air have plenty of oxygen to do their work.
Here’s the uber simple recipe we’re using to grow our starter.
Wild yeast sourdough starter recipe
We got this recipe from SourdoLady on The Fresh Loaf. Her Wild Yeast Sourdough Starter has been around for several years and, judging by the comments, is nearly fool-proof.
2 T fresh-ground flour ( We ground organic wheat berries in our coffee grinder)
2 T fresh-squeezed orange juice
- In a sterile jar, whisk flour and orange juice together until well-combined.
- Cover loosely and set away from drafts in a warm spot, such as on top of the refrigerator or in your oven, for twenty-four hours.
- Feed for nineteen days according to SourdoLady’s instructions (see link above).
That’s it! Off to a quick and easy start. I sincerely hope this is the recipe that will give us that pungent, slightly acrid, yeasty sourdough taste we love so much. If this starter works, I will take very good care of it so my little granddaughter and her cousins can use it one day to make their own breads.
I like the idea of leaving such a simple living legacy. Not the only thing I’d like to leave them, of course, but what is more important than good, nutritious bread, apart from love?
♥ ♥ ♥
UPDATE December 8, 2014: Not only did this recipe work just as SourdoLady predicted, but six months and four days later, this wild yeast sourdough starter is still going strong. As you will see if you follow the posts all the way through to Day 19, the starter developed beautifully and right on schedule.
Over time, the flavor has changed, from a strong sourdough with a bite, to a milder, softer flavor that is everything we want with our whole grain breads. I couldn’t be happier with this method. Recommended!