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Natural Leaven Starter

As you embark on the journey of making Old World Naturally Leavened Bread, you will eventually come to the realization that the leaven is the foundation that the bread making process is based upon.  Having a good, active, tenacious, fragrant leaven will solve most problems with your bread making.  With that in mind I have outlined below some simple steps to follow to care for your leaven.  Remember that the leaven is full of living organism that need to be nurtured. 

Reactivating a Dry Starter may take about 18 hours or a lot more depending on your room temperature and the hydration of the wheat you are using.  Mix 1/2 teaspoon of the dry Old World Natural Leaven Starter with ½ cup of water and ½ cup of whole wheat flour in to a medium-sized glass, ceramic, or plastic container.  When a thin layer of liquid separates from the rest of the mixture (in maybe 3-10 hours), it will need to be “fed” again with some flour and water.   I suggest you add 2 ½ cups whole grain flour and 1½ cups water and wait (for about 10-30 hours) until it is bubbly, light, and airy like flour that has active baker’s yeast or baking soda in it.  You will have just about 2 pounds of Naturally Leavened Starter!  This will give you the perfect amount for Buttermilk Pancakes (p.5) or more than enough to make Simple Naturally Leavened Bread Dough (p.3-4) or a recipe from Naturally Leavened Breakfasts and Quick Breads (p.5-6).  To care for this Reactivated Starter, see “Feeding” a Wet Starter below.

Storing Your Starter—Choose from Three Methods.

(1) Wet Method is the most commonly known method.  Take 1 Tbsp of wet starter and add it to a jar in the refrigerator.  Stir in 1/4 cup of lukewarm water and 1/4 cup of flour and place jar in the refrigerator.  Feed the starter every few days or even once a week with at least 1 cup of fresh whole wheat flour and 1 cup of warm water. 

(2) Stiff Dough Method is probably the most traditional.  Mix ½ C of starter with flour to make stiff dough.  Store starter in a ceramic jar surrounded by whole wheat flour, cover, and seal.  In dry climates, this will store for about 1 week on the countertop and for an extended time in the refrigerator.

(3) Dry Method is great if you’re using only weekly!  After making bread dough, let the dough dry on the edges of your mixing bowl (no joke!) until thoroughly dry.  Air drying takes a few days in dry climates and may not happen at all in more humid areas.  This dried bread dough residue becomes your dried starter for your next recipe or you may grind it and save it for short or long-term storage.  The dried Natural Leaven Starter will store for a long time in a plastic bag or container in your cupboard.  You may reconstitute this dried Natural Leaven Starter per directions on this page, Reactivating a Dry Starter.  If it’s only been dry for a week, you’ll find it activates much quicker.

(4)  Countertop Method is now my favorite for using everyday!  If you’re feeding it everyday, the Starter will be perfectly content to stay at room temperature.  I use mine for breakfast, then feed it in the afternoon or evening, so it’s ready to use for the next day.

“Feeding” or Refreshing a Wet Starter—All you need is freshly ground whole grain flour and uncontaminated water!*   (There is no need to add sugar, potato peelings, probiotics, etc.)  However, here is a suggestion:  I like to use all but 2 Tbsp of my Starter most mornings, and then feed it 3 cups of flour and 2 cups of water (the exact amount for pancakes or waffles) later in the day.  Another option is to simply add the exact amount of flour and water that you’ll need for a chosen recipe to 1-2 tablespoons of your existing starter (ie. add 1 cup flour and 1 cup of flour to your start for Corn Bread Recipe on p. 6). There is not an exact amount of flour and water that you must add; you may ad lib at feedings.  You may double, triple, or even quadruple the starter at a feeding with the addition of flour and water.  The ratio of flour to water obviously does not need to be equivalent, but it may be.  Small feedings like a cup each of flour and water may suffice, but keep in mind that large feedings give enough food to overcome any acid buildup and allow the microbes to replicate quickly. If you store the starter on the counter, feed it everyday.  If you store the starter in the refrigerator, feed it at least weekly.  If it has been a little too long since your starter was fed or you didn’t feed it very much, you will find that the starter has begun to separate and a grey liquid has formed on top.  This liquid “hooch” is a mixture of alcohol and vinegar.  For the quickest return to a good smelling starter, carefully dump or spoon off the hooch.  Then feed the starter as above.  Test the starter by smelling it before you use it.  The starter should have a good aroma and not a sour pungent aroma.  The sour pungent aroma is an indication that the overall acid load in the starter is too high for good growth.  If your starter has been neglected for a period of time you can still revive it by the same methods just mentioned but it may take several more feedings to create a good active culture that smells good. 

Note:  In the future you can expect the first sign of starter activity (bubbling), after refreshing, to take place sooner.  You may keep lightly covered while refreshing, if you wish.  When you feed your starter, the time between refreshments (additions of flour and water) will depend mainly on temperature.  Good temperature for the starter is between 68-78F.  Cooler temperatures will work but just slow down the growth process.

* Do not use softened water—the salt may kill the Natural Leaven Starter.   Use filtered or hard water.