** 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!

 

 

 

For more information & SOURDOUGH FAQ’S

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