Easy
“There’s nothing like the smell of fresh bread”
Sourdough has been a firm favourite in our kitchen for a very long time! From the taste to the texture there is nothing I don’t love about it!
Since I have a lot more time on my hands (during lockdown) I decided to make a sourdough stater to keep and bake whenever I like! P.S yeast is also sold out in all of the store as everyone is baking mad at the moment so as long as you have good quality flour and filtered or purified water.. you are good to go!
SIDE NOTE: You will never ever eat any other bread once you have made and tasted your own loaf! #sorrynotsorry
Ingredients
I would suggest getting 1-2kg’s of flour so that you have enough to feed and bake your loaf. It’s better to use a good quality unbleached, stoneground and GMO free flour but any flour will do.
- Whole-wheat flour
- Bread flour / all purpose flour
- Filtered water
Kitchen Items
- Jar / airtight container (avoid plastic)
- Scale
Method
Day One
(It’s important to keep feeding times consistent so choose a morning or evening time and try keep to it if you can)
- Using your jar, add 25g all purpose flour, 25g whole-wheat flour and 50g filtered water.
- Mix together and place the lid back on.
- Store in a cupboard over night.
Day Two
- Discard most of the starter leaving about 2 tbsp of the starter in the jar.
- Repeat the steps from day one.
Day Three
- Discard most of the starter leaving about 2 tbsp of the starter in the jar.
- Add 50g of all purpose flour and 50g filtered water.
- Mix together and place the lid back on.
- Store in a cupboard over night.
Day Four, Five, Six and Seven
- Repeat steps from day three for five to seven days depending on the climate of where you live, warmer conditions will assist the starter in maturing quicker.
You will notice bubbles will start to appear and there might be a slightly “sour” smell, this is all normal! The more bubbles the better – big or small!
Keep feeding your starter daily to keep it active, alternatively, you can store it in the fridge (this is so it can go to sleep) feeding once a week at room temperature.
**If you prefer not to discard the young starter use the balance to make crumpets or flapjacks.
