Use this simple recipe to create your own sourdough starter. I use bread flour but you can use any type. Rye and spelt flour usually ferment quicker than white bread flour. Experiment to see what works best for you. The easiest way to get a sourdough starter is to ask a sourdough bread baker for a sample, they are always discarding excess starter and won’t mind you asking for a small amount.
Ingredients
- flour (use the same flour you will bake with)
- tepid water
Directions
Day 1: Combine 50g flour with 50g warm water in a medium sized container such as a Kilner jar or a bowl. Mix until combined, then cover the container and leave at room temperature for 24 hours.
Day 2: Add a further 50g flour and 50g warm water. Mix until combined, then cover the container and leave at room temperature for 24 hours.
Day 3: Repeat as for Day 2.
Day 4: Discard half of the starter, then add another 50g flour and 50g warm water. Mix until combined, then cover the container and leave at room temperature for 24 hours.
Day 5: Your starter should be bubbly and ready to use. If you feel it’s not ready, repeat the above procedure daily until it’s bubbly and looks “stringy” when you disturb it.
Maintaining Your Starter
If you are baking everyday, you can keep your starter at room temperature as long as you feed it once or twice daily.
If you are baking infrequently, keep your starter in the fridge and feed it once a week.
To prepare a fresh batch for baking, take 1 tablespoon of starter and mix it with equal parts flour and water. Leave it to ripen at room temperature. Once it has doubled or tripled in size it is ready to use. Make sure you keep some starter for your next batch.
If you think it doesn’t look right or smells a bit off, discard it and start again.
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