While it is possible to make a sourdough starter using self-rising flour, it is not the most ideal choice. Self-rising flour contains baking powder and salt, which can interfere with the natural fermentation process and may not provide the best environment for cultivating wild yeast and lactobacilli bacteria, which are essential for a healthy sourdough starter.
A successful sourdough starter relies on capturing wild yeast and bacteria from the environment to create a robust and active culture. Using self-rising flour, which already contains leavening agents (baking powder), might hinder the growth and development of the wild yeast and bacteria, potentially leading to an inconsistent or weak starter.
For the best results, it's recommended to use all-purpose or whole wheat flour for creating a sourdough starter. These flours have a higher likelihood of containing the natural microorganisms needed for fermentation. You can then switch to using self-rising flour in your sourdough recipes after you have a fully established and healthy sourdough starter.
If you're interested in making a sourdough starter, here's a basic recipe using all-purpose or whole wheat flour:
Ingredients:
- 1 cup all-purpose or whole wheat flour
- 1/2 to 3/4 cup lukewarm water (non-chlorinated)
Instructions:
In a clean glass or plastic container, mix the flour and water to form a thick but pourable batter consistency. Make sure there are no dry flour pockets.
Cover the container loosely with a clean cloth or plastic wrap to allow airflow.
Let the mixture sit at room temperature (around 70-75°F or 21-24°C) for 24 hours.
After 24 hours, you may or may not see signs of bubbling and fermentation. Discard half of the mixture and feed it with another 1/2 cup of flour and 1/4 to 3/8 cup of water. Mix well and cover loosely again.
Repeat the feeding process every 24 hours for the next few days until you see consistent signs of activity (bubbles, rise, and a pleasant sour aroma). This may take anywhere from 4 to 7 days.
Once your starter is active and bubbly, it's ready to use for baking!
Remember that creating a sourdough starter requires patience and consistent care. If you choose to use self-rising flour, it might be more challenging to achieve a robust and active starter.