A sourdough sponge is the foundation of any vegan sourdough starter. Here’s a beginner’s guide to making naturally leavened bread.
If you think sourdough starters are reserved for the elite baker brigade, think again! Making your own vegan sourdough sponge starter is as easy as mixing flour, yeast, and water—no magic spells or secret ingredients required.
Sure, you might feel like a mad scientist at first, but with a little patience and a dash of humor, you’ll have a bubbly, tangy sponge that will make your bread rise to new heights.
Sourdough Sponge—Vegan Sourdough Starter
Sourdough is one of the oldest forms of bread, with a history dating back over 5,000 years to ancient Egypt, where it was likely discovered by accident when wild yeast naturally fermented dough. This naturally leavened bread was the go-to choice for centuries, prized for its tangy flavor and unique texture.
Why Is Sourdough Healthy?
Sourdough is considered a healthier bread option for several reasons, largely due to its unique fermentation process and natural ingredients. For instance . . .
- Natural Fermentation: Sourdough is made through a slow fermentation process with wild yeast and beneficial bacteria (lactic acid bacteria). This fermentation not only helps the dough rise, but it also breaks down complex carbohydrates and gluten, making the bread easier to digest compared to traditional yeasted breads.
- Lower Glycemic Index: The long fermentation process reduces the glycemic index (GI) of sourdough bread. This means it has a slower effect on blood sugar levels, making it a better choice for people managing blood sugar or insulin sensitivity.
- Increased Nutrient Availability: The natural acids produced during fermentation help to break down phytic acid, a compound found in grains that can inhibit the absorption of essential minerals like iron, zinc, and magnesium. This makes the nutrients in sourdough more bioavailable and easier for your body to absorb.
- Probiotics: While sourdough may not have the same level of probiotics as fermented foods like yogurt or kimchi, the lactic acid bacteria produced during fermentation can still provide some gut health benefits, supporting digestion and a healthy microbiome.
- Fewer Additives: Traditional sourdough recipes typically use just a few simple ingredients—flour, water, salt, and a sourdough starter—meaning there are fewer artificial preservatives and additives compared to many store-bought breads.
- Rich in Fiber: Sourdough made with whole grain flours can be a good source of dietary fiber, which supports digestive health, regulates blood sugar levels, and helps maintain a healthy weight.
Flours for Sourdough Sponge
I use a lot of organic flours, but combining coconut flour with Himalayan Tartary Buckwheat (HTB) creates an exceptional base for a nutrient-dense starter, offering a variety of health benefits. Coconut flour is high in fiber, healthy fats, and micronutrients like manganese and iron, which support digestion and overall health. It also has a naturally low glycemic index, making it ideal for blood sugar.
Himalayan Tartary Buckwheat, known for its rich protein content, contains all nine essential amino acids, making it a complete protein source. Additionally, it’s packed with antioxidant-rich phytonutrients like rutin, which help to reduce inflammation and support cardiovascular health.
Together, these ingredients provide a powerful combination of plant-based protein, fiber, vitamins, and minerals, all while maintaining the tangy, complex flavor that makes sourdough so rich. It also nurtures your gut health through fermentation that’s naturally organic, vegan, and gluten-free.
Sourdough Sponge—Vegan Sourdough Starter
Studies show that antioxidants like peptides in sourdough “can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.” The lactic acid boosts folate, potassium, and magnesium, and studies tout its gut benefits.
Here’s what you’ll need (recipe card below):
Equipment
- Mixing bowl.
- Cutting board.
- Flatware/cutlery.
- Kitchen cloth.
- Canning jar.
- Measuring cups.
- Measuring spoons
How to feed Sourdough Sponge Starter
Feeding a sourdough sponge starter is a crucial part of maintaining its health and ensuring it’s active and bubbly for baking. Here’s a simple guide:
- Discard: Start by discarding about half of your sourdough starter. This keeps the quantity manageable and helps maintain the right balance of flour and water to yeast ratio.
- Add Flour and Water: To the remaining starter, add equal parts flour and water by weight. For example, if you have 100g of starter left, you would add 100g of flour and 100g of water. Use a scale for accuracy, but roughly 1/2 cup of flour and 1/4 cup of water will work for smaller batches.
- Mix: Stir the mixture well until everything is fully incorporated and there are no dry pockets of flour.
- Rest: Cover the jar loosely (with a lid or cloth) and let the starter rest at room temperature for about 6 to 12 hours, depending on the ambient temperature and the activity level of your starter.
- Repeat: Feed your starter once every 24 hours if you keep it at room temperature. If you need to take a break from baking, you can refrigerate the starter and feed it once a week.
The key to a healthy sourdough starter is consistency—regular feeding and a warm environment help the wild yeast and bacteria thrive, ensuring your sponge is always ready for baking!
Ingredients
Instructions
- Combine the ingredients in a mixing bowl and stir well for three to five minutes.
- Cover tightly and let rise at room temperature until tripled in size, about seven hours, or refrigerate overnight for 15 hours.
- When it’s tripled in size and starting to collapse, use immediately or feed again with flour and water.
- Cooled sponge starters straight from the fridge must be combined with warm water in final dough recipes (105-115 F).
Tips and Techniques
Making sourdough bread with your own sponge starter can be an awesome experience. Here are some tips to help you create a winning loaf:
- Use a Well-Developed Starter: Ensure your sponge starter is active and bubbly before using it. Feed it regularly and let it ferment at room temperature for 6-12 hours before baking.
- Proper Hydration: Maintain the right dough hydration. Sourdough requires a higher hydration level compared to regular bread dough, which creates a more open crumb and chewy texture. Aim for a dough consistency that’s slightly sticky but manageable.
- Autolyse: After mixing your flour and water, let the dough rest for 30 minutes to an hour before adding the starter and salt. This process, called autolyse, helps develop gluten and improves the dough’s texture.
- Knead or Stretch and Fold: Kneading helps develop the gluten needed for structure, but a gentler technique like stretch and fold every 30 minutes during the first few hours of fermentation can give you great results with less effort.
- Long Fermentation: Allow your dough to ferment slowly, ideally in a cool place or in the fridge overnight. A longer fermentation enhances the flavor, giving your bread the signature tangy taste sourdough lovers adore.
- Shape and Rest the Dough: After the initial rise, shape your dough gently to avoid deflating it. Let it rest for a final rise (proofing) until it has doubled in size, which typically takes 3-4 hours at room temperature.
- Preheat Your Oven and Use Steam: Preheat your oven with a baking stone or Dutch oven inside. Baking your bread in a hot, steamy environment helps develop a beautiful, crisp crust. You can create steam by placing a pan of water at the bottom of the oven or by covering the bread with a lid during the first 20 minutes of baking.
Using a prepackaged culture works if you’re out of starter or short on time.
How to Use Sourdough Sponge
A sourdough sponge is a versatile base for making flavorful, naturally leavened bread. Here are a few simple ways to use your sponge:
- Bread Dough: Mix the sourdough sponge with flour, water, and salt to create a dough for delicious artisan loaves, rolls, or baguettes.
- Pancakes or Waffles: Use the sponge as a base for fluffy, tangy sourdough pancakes or waffles by adding a bit of sugar, baking soda, and your favorite mix-ins.
- Pizza Crust: Substitute the sourdough sponge for store-bought yeast in your pizza dough for a chewy, flavorful crust with a slight tang.
- Bagels: Incorporate the sponge into a bagel recipe for a more complex, flavorful bagel with a crispy exterior and chewy center.
- Flatbreads: Use your sourdough sponge to make quick, rustic flatbreads that pair perfectly with dips or grilled vegetables.
Each of these options makes the most of the unique tangy flavor and airy texture that a sourdough sponge brings to the table!
What to Do With Sponge Starter When You’re Gone
If you’re planning to be away for a while but still want to keep your sponge alive, the best approach is to refrigerate it. Before leaving, feed your starter one last time and store it in a jar with a loose lid in the fridge. The cold slows the fermentation process, allowing you to skip daily feedings. When you’re back, take it out, let it warm up, and feed it for a few days to reactivate the yeast and bacteria. With this method, your starter can rest until you’re ready to bake again!
Vegan Sourdough Sponge Starter
Equipment
Ingredients
- 1/2 teaspoon active dry yeast.
- 1/2 cup coconut flour.
- 1/4 cup HTB flour.
- 1/2 cup filtered water (lukewarm)
Instructions
- Combine the ingredients in a mixing bowl and stir well for three to five minutes.
- Cover tightly and let rise at room temperature until tripled in size, about seven hours, or refrigerate overnight for 15 hours.
- When it’s tripled in size and starting to collapse, use immediately or feed again with flour and water.
- Cooled sponge starters straight from the fridge must be combined with warm water in final dough recipes (105-115 F).
Nutrition
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