But what exactly is sourdough starter? It is nothing more than a mixture of flour, water, and sugars made acidic by a series of bacteria that promote fermentation and requires so-called feedings to be strengthened and kept alive. Preparing sourdough starter at home is not a complex operation but, at the same time, requires precision and a lot of patience. The techniques vary, the proportions of water and flour can change, and some recipes may require the addition of sugar or honey to facilitate fermentation. One of the most credited recipes is that of the Sorelle Simili which calls for 200 grams of Manitoba flour, 90 or 100 grams of warm water, one tablespoon of oil, and one of honey. You need to knead everything for a long time until you achieve a homogeneous and firm dough, after which you just need to let it rest and rise at room temperature in a glass container for 48 hours. After the necessary time has passed, you will need to feed it every 2 or 3 days for at least a month in this way: for every 100 grams of sourdough starter, you need to add 100 grams of flour and 45 or 50 grams of water and knead everything again. The younger the sourdough starter, the more you will need in the doughs for bread, pizzas, and pastries.

The sourdough starter originates from a spontaneous fermentation of water and flour left exposed to the environment, feeding on the microorganisms present in the air and in the flour, followed by feedings. At this point, I prepare warm water with sugar and mix until the sugar dissolves. Then I take the starter, remove the harder 'skin' that has formed on the outside, and similarly remove the bottom part, which resembles a sludge and is not good. I then immerse the pieces of starter in the water. I leave it for about twenty minutes until all the starter is released into the water. Then I squeeze the starter, add 250 grams of it to the flour, and then new water. I work everything well to obtain a homogeneous dough, always bringing the dough towards the inside. We make a cross on top of the dough that will allow us to see how the starter is working. We place a cloth in a container, put the starter inside, and close it. We wait three hours and the starter will be ready.