Sourdough Starter
A simple sourdough starter made from just flour and water, creating wild yeast to leaven bread with its own unique flavour.
Equipment
Ingredients
Ingredients
wholemeal plain flour
210 g
lukewarm water
360 g
plain flour
150 g
Instructions
Day 1: Initial mix
Combine 60 g wholemeal flour and 60 g water in a medium sealable glass jar. Loosely place lid on jar to cover, without sealing too tight.
Day 3: First feeding
Transfer the starter to a clean bowl. Place 60 g of the starter in a clean jar. Add 30 g plain flour, 30 g wholemeal flour and 60 g water to the starter in the jar and stir until well combined.
Days 3-5: Continue feeding
Repeat feeding two more times, cleaning the bowl and jar between each feed, setting aside for 24 hours after each feed.
Day 6: Final feedings
Repeat feeding 2 more times using remaining plain flour, wholemeal flour and water, setting aside for 12 hours after each feed.
Day 7: Check readiness
The starter should be ready to use. To test, drop 1/2 tsp of starter into a glass of cold water - if it floats, it's ready.
Storage
Feed once a week in the fridge. Can be frozen for up to a year. Defrost at room temperature and feed for 5 days before baking.
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