My Starters

The Naming of my Starters

It took me over a year, but I finally did it, and it already has a baby brother!

"Death Starter"


My Rye Starter.
For you
non-Star Wars fans,
that's a play on "Death Star"



The whole-wheat version!
For you non-Marvel fans, that's a play on "Groot"

Groot started with white bread flour and received a "transplant" to whole-wheat

Dehydrating and Rehydrating your Starter:

Yes, it is easy to dehydrate and rehydrate your starter!



The no-waste "Scrapings" method of maintaining starter

I use the "Scrapings Method" to store my starter in the refrigerator between uses.
It doesn't take much for the next feeding.  Sometimes my scrapings are even less than this!

It took only 5 grams of Death Starter to jump-start Gloot into being ready to use in just a few days!

Guide to making your own Sourdough Starter

All you need to make a starter is flour, water, and a little patience!

I now have two starters.  One made with Rye flour named "Death Starter" and one called "Gloot" which is made with white bread flour.

I actually hate most Rye breads, but only because of the caraway seeds that are usually included.  

A Rye starter can be used to make pretty much any kind of bread, even if you don't like Rye.  When you think about it, the flour in your starter is usually no more than 10% of the flour in your recipe!

Why did I create "Gloot" with white / whole-wheat flour?

I realized that because rye flour has no gluten it does not really contribute to the gluten development as much as the white and whole-wheat flours.

It's not as hard as some people would tell you:

Don't let what you might have heard about "care and feeding" of starters scare you off!  

Read to the end of this article to see how easy it can be to maintain.

It is actually pretty hard to kill a starter.  Once matured, it is an environment that causes the yeast and good bacteria to thrive, and actively fights off bad things like mold.

These two photos show what should be happening overnight when you have a healthy and active starter!

There are different types of starters ranging from liquid to stiff.

My starters are 100% hydration. 
Starters can range from liquid to stiffer than mine. 
The key differences are:

"Regular" Starter:

Liquid Starter:

Stiff Starter:

What you Need:

How to Make It:

How to Keep and Store it:

Photos of my "Scrapings" -- You don't have to save much to preserve your starter for the next bake
I sometines have less than 1/2 this much left when done baking!

Starter FAQ's

Q: When is my starter ready to use?

A: Because a really healthy starter can more than double in size, rather than just saying it is ready based on that, you can either wait for the double, or watch for when it reaches it's peak and has just started to collapse.  This is the tru peak!

My Favorite Learning Resources

(or "How I Learned")

Jack Sturgess aka "Bake With Jack"

United Kingdom  -- Website  --  YouTube Channel

Fantastic dedication to teaching home bakers!

Hendrik Kleinwaechter aka "The Bread Code"

Germany  --  Website  --  YouTube Channel  --  Free eBook "The Sourdough Framework"

Hendrik is what you get when you cross a Software Engineer with a bread-making enthusiast!

Sune Trudslev aka "FoodGeek"

Denmark  --  Website  --  YouTube Channel  -- Bread Calculator 

Great teaching style and interesting experiments.

Philip -- aka "Culinary Explorations"

Greece  --  Website  --  YouTube Channel

Great practical thinker who likes to take unnecessary steps out of sourdough baking.

Kristin Hoffman aka "Baker Bettie"

USA  --  Website  --  YouTube Channel

Practical tutorials and explanations.

Charlie -- aka "ChainBaker"

United Kingdom  --  Website  --  YouTube Channel

Fantastic experiments to answer all of your "could I?..." questions.

Main Flour Types that I Use

So, I discovered (see flour bag photos below) that the combination of grains
in their Ancient Grain Baking Mix varies from one shipment to the next!

Barley / Einkorn / Spelt

30 grams has 3.83 grams of protein (~10% Protein)

Barley / Spelt / White Wheat

30 grams has 3.69 grams of protein (~10% Protein)

Barley/Einkorn/Kamut (Khorasan)

30 grams has 3.78 grams of protein (~10% Protein)


32.5 grams has 4.28 grams of protein (12.5% Protein)

King Arthur Strong White Bread Flour

King Arthur Organic/Unbleached White

12.7% Protein

Sprouted Rye Flour For Feeding My Starter

Sprouted Buckwheat Flour (for awesome pancakes)