A natural starter is the heart of sourdough. Every loaf from the Del & Dia oven begins with a starter we have looked after for more than two years. Here is what a natural starter is, how it differs from packet yeast, and how to begin one at home.
What is a natural starter?
In sourdough baking, a natural starter, or sourdough starter, is a mixture of flour and water fermented until natural microorganisms grow in it. There are two main groups:
- Wild yeast, which produces the gas that makes dough rise
- Lactic acid bacteria, which produce acids that create a gentle sourness and distinctive aroma
These microorganisms are already present in flour and the environment. We simply create the right conditions and “feed” them with fresh flour and water regularly until they are strong enough to raise bread.
You may also have heard of “fruit yeast water”, fermented from fruit and water. That is a different method. A traditional sourdough starter is kept mainly with flour and water.
Natural starter vs packet yeast
| Natural starter | Commercial (packet) yeast | |
|---|---|---|
| Source | Grown from flour and water | Factory-produced |
| Speed | Slow, long fermentation | Fast and predictable |
| Flavour | Gently sour, complex aroma | Mild |
| Care | Needs regular feeding | Open and use |
How to tell your starter is ready
- It rises clearly within a few hours of feeding
- It is bubbly on the surface and along the sides of the jar
- It smells pleasantly sour, like yoghurt, not rotten
- It feels light and airy when you scoop it
Starting your own
The basic method bakers use around the world:
- Mix equal amounts of flour and water in a clean glass jar and cover loosely.
- Leave it at room temperature.
- Every day, discard part of it and add fresh flour and water.
- Repeat until the starter rises consistently after feeding, which usually takes from several days to two weeks.
If coloured mould appears or it smells very wrong, throw it away and start again for safety.
Want to understand starters properly?
Keeping a strong starter and knowing when the dough is ready is hard to learn from books alone. In the Sourdough Thailand Academy I teach everything from the natural starter, feeding and preparing it for baking, to mixing, fermenting, shaping and baking, so you understand the dough rather than just memorise a recipe.
Not ready to bake yet? Taste sourdough made with our natural starter first.
