how to make sourdough starter

meet the ferment*…

history: Sourdough is the oldest form of leavened bread. It is thought that the use of leavening was first recorded by the Egyptians by accident. The new baking technique using a ‘sourdough starter’ caught on, and gradually spread all around Europe and the Middle East before moving over to America.

what is it? Bread made using a live starter instead of yeast to help it rise.

flavour profile: Sour and tangy

Traditional sourdough is a live culture of flour and water – this is called a ‘mother’ or ‘starter’ and contains a blend of bacteria called lactobacillus and yeast thriving together. A well-maintained starter can be kept for ages with minimal maintenance, you just need to feed it every now and again (see our FAQs page).

ingredients

500g wholemeal flour
500g strong white bread flour
water

equipment

(included in our All in One Fermentation Kit)

500ml jar
two-part lid

other equipment

digital scale
instant-read thermometer
spatula

 

 

 

method

Weigh the empty jar and make a note of the weight.

Day 1 – In a bowl combine 50g wholemeal flour, 50g strong white flour and 125g water (24°C). Add to the 500ml jar and cover with the two-part lid. Leave at room temperature for 24 hours.

Day 2 – Add 75g of starter mixture to a bowl (discard the rest), followed by 50g wholemeal flour, 50g strong white flour and 115g water (24°C). Mix well, return to the jar, cover and leave at room temperature for 24 hours.

Days 3 & 4 – Repeat day 2.

Day 5 – On day 5, increase the feed to twice a day. In the jar, discard the starter down to 75g, add 50g wholemeal flour, 50g strong white flour and 115g water (24°C). Mix well, cover and leave at room temperature for 12 hours. After 12 hours, repeat feed with same ratio of ingredients, set aside for 12 hours.

Day 6 – Repeat day 5.

Day 7 – On day 7, discard the starter down to 50g, add 50g wholemeal flour, 50g strong white flour and 100g water (24°C). After 12 hours, repeat feed with same ratio of ingredients, set aside for 12 hours.