Chiropractic Family Care

Wellness & Lifestyle Coaching

Making Sourdough Bread (Pt 1) – SOURDOUGH STARTER

 

** First make the starter, this will take 7 days**

 

Sourdough Starter:

Day 1:

Place 50g wholemeal flour and 50g water into a clean bowl, stir together until fully combined.

Cover and leave at room temperature overnight.

 

Day 2:

To the sourdough starter add 75g wholemeal flour and 75g water. Stir together until fully combined. 

 Cover and leave at room temperature overnight.

 

Day 3:

Discard 100g of sourdough starter. Add 100g water & 100g wholemeal flour to the remaining starter.

 Stir well to combine all together. Cover and leave overnight.

 

Day 4:

 Discard 150g of sourdough starter. Add 100g water & 100g wholemeal flour to the remaining starter.

 Stir well to combine all together. Cover and leave overnight.

 The starter should start to smell pleasantly sour with small bubbles appearing on the surface.

 

Day 5:

 Discard 200g of sourdough starter. Add 150g water & 150g strong white flour (all purpose/plain white flour, unbleached bakers flour works well), to the remaining starter.

 Stir well to combine all together. Cover and leave overnight.

– The starter should appear active and full of bubbles.

 

Day 6:

 The starter should be quite active now and be full of little bubbles and smell slightly sour.

 Discard 250g of sourdough starter. Add 200g water & 200g strong white flour to the remaining starter.

 Stir well to combine all together. Cover and leave overnight.

 

Day 7:

 The starter should now be very active and full of bubbles. The starter is now ready to use.

 Remember, when making your sourdough bread always retain some sourdough starter (about 100-150g) which will be fed/refreshed, ensuring you have some sourdough starter for the next dough. As the weeks go by the starter will get stronger for rising.

  • Note: Once I have got the starter to this stage, I keep my starter in the fridge and add about 25-30g flour per day plus water and mix well. Then the night before I make bread I take enough starter (about 150-200g), add about 100g of fresh flour and water, and leave over night ready for bread making the next day.

 

 

See here for Sourdough Bread Recipe!

 

 

 

 

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